Our Vacancies

Eshott Hall, originally a Georgian manor is a pretty four-star hotel, offering a warm welcome, beautiful gardens and superb dining.

Conveniently just moments from A1, near Morpeth, and a short drive from the region’s renowned coastline, Eshott Hall has 20 bedrooms steeped in country house style, a double rosette award-winning restaurant and a passion for providing the highest standards of comfort and service. Located in the heart of rural Northumberland, recently awarded the Best UK Holiday Destination, it’s a stunning place to work and live by anyone’s standards and a great place to start, develop or progress your career in hospitality.

Eshott Hall is part of the Robert Parker Collection of boutique hotels. Our collection of historic properties embodies the very best of quintessentially British locations, landscapes and luxury. The Group includes five specially selected properties, located in magnificent surroundings, offering our guests a luxurious experience in a home away from home. Our properties are located in Edinburgh, the Scottish Borders, Northumberland and the Lake District.

 

CHEF DE PARTIE

We take food very seriously at Eshott. Meticulous attention to detail goes into crafting each and every dish – elevating our dining to award-winning standards, including the coveted 2 AA rosettes for the highest standards of creative cuisine. Every meal at Eshott Hall is a very special experience, a treat for all the senses: from exquisite canapes with pre-dinner drinks in the drawing room through to the sublime main event served in the restaurant and the divine petit fours at the end of the meal.

We have an exciting opportunity for a Chef de Partie to join our acclaimed kitchen team.

Job Purpose

To support your Head Chef and Sous Chef and the Food and Beverage Management Team at all times.  To continually strive to help improve standards within your department and to help teach and coach members in your own team.

  • Reports directly to the Head Chef (or Sous Chef in their absence)
  • Work with other members of staff and departments

 

Duties and Responsibilities

  • Ensure that their section is up to date with any information.
  • The completion of all food requisitions for their section is adequate
  • Ensure that all parts of any food production or preparation is to the required standard
  • Surrounding work area in the kitchen and fridges are at all times spotless and dirt free
  • To ensure that there is, at all times, minimum waste on theirs and surrounding work stations
  • To ensure that all commis and trainees assigned to them are properly trained and understand duties
  • To assist in the smooth operation and running of the kitchen
  • Must do regular training with the trainees on their section, for whom there should be a record
  • To carry out their work with the professional attitude that the Head Chef expects
  • To comply with Health & Safety policies and procedures as laid out in the Health & Safety statement.
  • To comply with all policies and procedures as stipulated in the Staff Handbook
  • To be responsible for keys issued to you

 

BENEFITS

In return for your dedication to delivering high quality service and standards, we offer training, development and progression opportunities in addition to other benefits such as hotel discounts and uniforms. Benefits include:

  • Year round complimentary use of the hotels leisure and pool facilities
  • Complimentary afternoon tea for two – and every year of service
  • Complimentary lunch or dinner for two – and every year of service
  • One night complimentary B&B – and every year of service (in a Robert Parker Collection Hotel)
  • 50% discount on food and beverage purchases
  • 20% discount on published spa treatments and products
  • Staff discount card on B&B and DBB stays

Please send a covering letter and CV to mariza.ampaza@eshotthall.co.uk

 

COMMIS CHEF

Eshott Hall has an enviable reputation within the North East, our food being at the heart of this. Awarded 2 AA rosettes, our menus are crammed with local produce, rich pickings from Northumberland’s renowned coasts and our very own kitchen garden.  We now have an opportunity for a commis chef to join our growing team, delivering sublime cuisine to our guests, under the guidance of our experienced Head Chef and his team.

Job Purpose

  • To work alongside existing chefs and be essential part of the team
  • Day to day food preparation for Restaurant
  • To ensure that the service offered is carried out according to Company and legislative standards.
  • To successfully undertake and complete all your main duties and responsibility of food service in the organisation and operation of the kitchen department.
  • To report any maintenance issues to your line management for the kitchen department. Maintain stringent hygiene and C.O.S.H.H levels always.
  • To participate in stock rotation and food management to assist Eshott Hall in exceeding their financial targets.

BENEFITS

In return for your dedication to delivering high quality service and standards, we offer training, development and progression opportunities in addition to other benefits such as hotel discounts and uniforms. Benefits include:

  • Year round complimentary use of the hotels leisure and pool facilities
  • Complimentary afternoon tea for two – and every year of service
  • Complimentary lunch or dinner for two – and every year of service
  • One night complimentary B&B – and every year of service (in a Robert Parker Collection Hotel)
  • 50% discount on food and beverage purchases
  • 20% discount on published spa treatments and products
  • Staff discount card on B&B and DBB stays

Please send a covering letter and CV to mariza.ampaza@eshotthall.co.uk