Circus Sauce Restaurant 2019 Opportunities

Giffords Circus acclaimed travelling restaurant Circus Sauce is looking to fill the following vacancies ahead of the 2019 tour. Applicants must be able to work within a team and be flexible, reliable, hard-working and have a can-do attitude.

Dates: April – October 2019

Accommodation Provided

Closing dates for applications: 1st February 2019

Interviews to be scheduled in mid-Feb.

For further information or to apply with CV and covering letter please email sauce@giffordscircus.com stating clearly which role you are interested in.

Restaurant Manager

Managing, organising and setup of the restaurant front of house. Managing the bookings received from the everyman theatre and extracting data from the guests involving dietary requirements, special occasions and seating arrangements. Running of food to the table with help from the waiter/ress and the chefs ensuring the food is hot and requirements taken to the correct people. Partaking in the build of the restaurant and the setup of the restaurant making sure the décor is put together properly. Ensuring the glasses, cutlery and crockery are clean and polished with the setup of the restaurant complete when customers enter the restaurant. Monitoring the intervals ensuring pastry chef is aware of the baked goods needed, urns are switched on and drinks set up without fail. Maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Sous Chef

In charge whilst Head chef is not available. The sous chef must have a great understanding of how kitchens run, culinary excellence and be able to motivate the team. The Sauce restaurant is different to many kitchens and you must learn the ins and outs of cooking in a field and moving every week with different suppliers. Duties include organising and building the restaurant, food preparation and cooking, planning menus with the head chef, ordering and supporting the rest of the team in their development as chefs. Maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Pastry Chef

Organising and building the restaurant, food preparation and cooking, discussing menus, ordering and looking after the CDP’s in their development as chefs. In charge of everything sweet, dessert in the restaurant and baked goods in the show interval. Moving and the building of the restaurant. Working as a team is paramount and mucking in with the team when needed. Maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Chef de Party

In charge of section in the restaurant following direction from the sous and head chef and helping out in other areas of the kitchen when needed. In charge of allergies and dietary requirements each night and a section of the banquet. Helping with the build and pull down of the restaurant. Informing others of orders needed for section and the clean down every night. Maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Pizza Chef de Party

In charge of pizza wagon. Making, tossing and baking each day in the wonderful Chadwick ovens. We make the dough each and every day and change the toppings when the time is right, maintaining the quality we have produced over the past few years. Spending a shift in the restaurant each week to help improve progression in catering. Maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Café Wagon Chef

In charge of producing food that comes from the café wagon to the general public serving west country style street food. Also helping in the restaurant when required. Working as a team is paramount with the moving of the circus as is maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Barista

Serving hot and drinks from the pizza wagon ensuring things are stocked up, coffee urns and teapots filled up regularly. Ordering of stock when needed and organisation of storage area. Working carefully with the general public giving them a swift and professional service. Also maintaining high levels of hygiene.

Waiter/ress

Second in command of front of house and in charge of the restaurant when the manager is not present. Running of food to the table with help from the chefs ensuring the food is hot and requirements taken to the correct people. Partaking in the build of the restaurant and the setup of the restaurant making sure the décor is put together properly. Ensuring the glasses, cutlery and crockery and clean and polished with the setup of the restaurant complete when customer enter the restaurant. Monitoring the intervals ensuring pastry chef is aware of the baked goods needed earns on and drinks set up without fail. Maintaining an outstanding level of food hygiene, health and safety and first aid in the field.

Kitchen Porter/Assistant

Working as a pair ensuring all dishes, glasses and crockery are cleaned efficiently and thoroughly throughout the day. Clean down of the plonge area after each shift. Partaking in restaurant build and pull down. Monitoring levels of cleaning products and ensuring they are ordered with the head chef. Maintaining cleanliness of bin area and waste pipes. Help with food prep when available and serving in wagons when needed.

Kitchen Porter/Assistant

Working as a pair ensuring all dishes, glasses and crockery are cleaned efficiently and thoroughly throughout the day. Clean down of the plonge area after each shift. Partaking in restaurant build and pull down. Monitoring levels of cleaning products and ensuring they are ordered with the head chef. Maintaining cleanliness of bin area and waste pipes. Help with food prep when available and serving in wagons when needed.

(c) Mark Lord 2018

(c) Mark Lord 2018