To assist in the delivery of a successful café in the centre Botton Village; delivering food production, preparation, customer service and health & hygiene excellence. In a fast-paced environment, the candidate will have an outgoing, positive and enthusiastic manner with the ability to work well within a mixed ability team.,

Cooking and producing delicious and nutritious food using fresh, local, seasonal and organic produce where possible, assisting with menu development and planning.
Food production within the kitchen, to include occasional special events, party catering and functions.
Working with the Café Manager and team, manage all aspects of the food chain including safe storage, preparation, and presentation; purchase cost and portion control; and waste management.
Cash handling and operating a till system.
Working to enhance the customer experience through increasing efficiency in working practices, developing a creative, comfortable, and welcoming atmosphere and environment, and through promoting an ethos of customer centred service.
To conduct all aspects of daily, weekly, and monthly cleaning of the kitchen, equipment, and other food service areas.
To provide customers with their food, beverages, and cutlery and confirming later that they are happy with their order.
To clear and wipe down tables promptly after use, attend to spillages quickly. Making sure the tables and the surrounding areas are presentable and fully provisioned for new customers.
To display food on opening in a safe and appealing manner and clear away on closing, cleaning up and storing food appropriately.
To follow food hygiene and health and safety requirements.
To contribute to the development and implementation of policies, procedures, and practices in the cafe to ensure statutory requirements are met and the strategic objectives are achieved.

Previous experience working in a food retail environment is preferred, but full training will be given. Food hygiene certificate level 2 (or willingness to train) is essential.
A working knowledge and respect for high quality produce, sourced from local suppliers and the 'field to fork' concept.
A willingness to learn systems and processes, including some internet-based systems such as online training and ordering.
Previous experience working with adults with learning disabilities, mental health issues or autism is desirable.

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