Thanks for looking, please see below for our current vacancies. If you wish to apply, please complete the form and attach a copy of your CV.
Please note that in order to work at The Falcon at Hatton, you will need your own transport as we are a destination venue and as such, are not accessible via public transport.
We are looking for a breakfast chef/cook to cater for our hotel guests and customers that ‘walk-in’ looking for breakfast.
As a breakfast chef you’ll be cooking fresh breakfasts for up to 18 guests and walk in customers. Our menus consist of Danish pastries and everything you’d expect from a cooked breakfast from a boiled egg to scrambled, bacon bap to a full English.
Hours of work are: Wednesday to Saturday, 07:00 – 10:30am
Good rates of pay, shared gratuities and training given if required.
Interested?
Why not drop us a line and arrange to come meet us over coffee!
We are looking for a CDP or Junior Sous Chef as we increase our headcount. You will be working alongside some great chefs, using fresh produce to create a La Carte dishes and pub classics with a twist.
You may be used to a gastro pub environment or conference catering environment where you’ll be in creating creating dishes to specification and that look good on a plate, after all we eat with our eyes first. You will be aware of food costs and waste and be able to control this on your section.
Experience is preferred in working with fresh food but enthusiasm and the willing to learn is also important, we will consider applicants from a non-fresh background.
As hospitality recovers from the pandemic, it’s a great time to work in hospitality.
Hours of work are: Varied shift pattern
Good rates of pay, shared gratuities and training given if required.
You will have your food hygiene certs or be available to complete these before commencing employment.
Interested?
Why not drop us a line and arrange to come meet us over coffee!
We are always on the lookout for great talent. If you’ve worked in hospitality before you’ll be used to the fast pace this can be, remaining calm and well organised giving customers a great dining experience is a must. We all know that giving our customers a dining experience to remember for the right reasons is what keeps our venues full of repeat customers. You’ll be confident and be able to communicate effectively with our guests, engage with them and make them feel welcome.
You’ll deliver knowledge of our menus and wines, be a confident seller promoting specials and sides, taking orders efficiently.
As hospitality recovers from the pandemic, it’s a great time to work in hospitality.
Hours of work are: Varied shift pattern
Good rates of pay above min wage, shared gratuities and training given if required.
Uniform provided.
Interested?
Why not drop us a line and arrange to come meet us over coffee!
BUILD YOUR FUTURE IN HOSPITALITY & TOURISM
As an independent company we pride ourselves in not being bound by red tape and whilst we have a job to do in giving our customers the very best local experience, we have the freedom and agility to change quickly to trends and opportunities.
Our roles are dynamic, fast paced and we make our future our own. We’ve seen many staff progress at a pace that would not normally be seen with big corporate entities.
APPRENTICESHIP VACANCIES COMING SOON!
To register you interest, email: info@thefalconathatton.com
An exciting opportunity has arisen for an apprentice to join our busy restaurant and bar learning all aspects of the industry and gaining a nationally recognised qualification. To be placed alongside experienced managers and staff working on shift and learning all about hospitality, customer service, food and drink. This will include conversational skills, selling techniques, customer service, dispensing of drinks, making cocktails and serving customers and using epos, electronic and cash handling.
As an Apprentice Chef you don’t need to have tons of experience in a kitchen, though it can help. To be placed in our onsite kitchens preparing and learning how to cook food from fresh produce. A full spectrum of A La Carte dishes consisting of starters, mains and desserts. As the apprenticeship progresses the candidate will be given the opportunity to choose a specialist area on which their training will concentrate.
