Total 11 job vacancies by The Auckland Project

Role Learning Officer - Learning and Skills
Reporting to Learning and Skills Manager
Contract Full Time, permanent.
Salary £25,000 per annum



Context
The Auckland Project is a different kind of regeneration charity, working hand in hand with our local community to ensure that Bishop Auckland’s future is as magnificent and vibrant as its past. We believe that everyone in Bishop Auckland can give something and receive something back. Everyone can play an active and wonderful role in bringing about a more resilient, thriving community and all can benefit from it. Follow the link to find out about our visitor operation: https://aucklandproject.org/visit/

We are seeking to recruit a Learning Officer to support the Learning and Skills department in preparing for the intake of learners from schools, colleges and universities.

You will work alongside the Learning and Skills Manager and other Learning Officers to assist in promoting, planning and delivering educational offers across the TAP sites, and to provide further opportunity for curriculum links with schools, colleges and universities.


The role purpose
As Learning Officer, you will be responsible for planning formal and informal learning for the department working closely within the team. Key responsibilities are listed below:
• Support the Learning and Skills Manager in the further development of the department.
• Work closely with school core heads in planning and designing curriculum by area to suit their needs.
• Show round prospective new clients and help shape the vision to match their expectations.
• Coordinate learner evaluations to reflect on best practice and areas for improvement, and action where required.
• Assist in coordination of facilitating and managing groups within TAP attractions.
• Shape the standard offer delivery for secondary schools, coordinating bookings, invoicing and workshop preparation.
• Create resources for secondary school groups as and when required.
• Assist in the recruitment of new education volunteers from Universities.
• Oversee bookings and invoicing for schools alongside Learning and Skills Manager and team.
• Facilitate teacher led visits, and deliver TAP led sessions if required.
• Help create resources for teachers and coordinate any future development by school
• Work with Learning and Skills Manager in coordinating work placement offer to include internal liaison with departments.
• Assist where required in evaluation and reporting of externally funded projects
• Assist Learning and Skills Manager in designing a regular Newsletter for the department.
• Produce an inspiring and thought provoking formal Learning programme for KS 3 and 4.
• Outline clear criteria and targets for future KPIs and evaluate programmes for schools.


Internal and External Relationships

• Working collaboratively with colleagues across departments to achieve TAP’s organisational objectives
• Maintain excellent relationships with the large team of volunteers and colleagues

Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.


Person Specification

Essential
Desirable
Qualifications

A relevant level 3 qualification

GCSE Level 5 or above Literacy and Numeracy

An Enhanced DBS check (or willing to undertake)
Undergraduate degree in History or similar subject.

Postgraduate qualification in Museum Studies, Heritage Management or Education.


Experience


Sound knowledge of the National Curriculum, particularly KS3 4 History, RE and Art.

Proven experience of working with schools and community groups and establishing networks.

Ability to work as part of a team

Knowledge of local communities and heritage in Durham and the North East.
Interest in history, religion and contemporary society.

Practical work experience in a museum, gallery or heritage site

Knowledge of collections care standards for museums

Knowledge of world religions and/or art history

Experience of training and managing volunteers



Skills

Excellent communication skills and ability to listen sympathetically and speak engagingly to a wide range of people and age groups.

Good technical knowledge and ability to use video-conferencing, Powerpoint, etc.

Attention to detail and accuracy

Ability to follow procedures and instructions

Good communication

Organised

Personal Attributes


Be professional and hard working with an enthusiastic approach to learning

Maintain confidentiality and demonstrate professional integrity at all times

A positive team player

Highly motivated and flexible

We reserve the right to close this vacancy early if we receive a high number of applications.

We’re looking for an organised and collaborative Chef De Partie to join our team at The Park Head Hotel, Bishop Auckland. Your passion for great homemade and creative food and wonderful dining experiences will be felt by your kitchen team and customers alike. You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too.
We recognise that a good Chef De Partie is a key ingredient to our success and for that we offer 30 days annual leave per annum for full time employees. You will be working 37.5 hours per week on a variable shift pattern with rotas created by the Head Chef. We offer a competitive salary, free parking, flexible shifts to meet the needs of the business and a generous annual leave entitlement alongside discounted/free access to our attractions.

Key Responsibilities

The post-holder is responsible for the following key deliverables and accountabilities:

• Be able to take care of a section in an operational kitchen and ensure that standards are met
• To support senior chefs in the delivery of menus according to specification
• Carry out all necessary cleaning duties allocated in accordance with the cleaning schedule and rigorously ensure daily and weekly paperwork is completed
• Work with a sense of urgency and with attention to detail
• Attitude to learn and develop with a passion for food
• Full awareness for all menu items, recipes, allergens, and presentation standards
• Work flexibly across various business needs including breakfast, lunch, snacks, afternoon tea, evening, Sunday Lunch & festive/seasonal service.

Context

Supervisory responsibility Support junior team members develop their skills and confidence.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by delivering costed menus accurately and acting responsibly in terms of dating/labelling food produce to reduce wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.

Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Criteria
• At least one years’ experience in a similar position
• Basic knife skills essential
• Good communication and customer service skills
• Work tidy
• Understanding of stock management
• Professional, hard working with an enthusiastic approach to learning. Be driven and not afraid of hard work
• Exhibit pride in performance and possess high standards
• Ability to multitask and work under pressure
• Good personal hygiene

Desirable Criteria
• Food safety level 2

We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)


    

The role purpose
We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)

Role
Gardener
Reporting to
Senior Gardener
Contract
Permanent, 37.5 hours per week
Salary
£22,880 per annum


The Auckland Project
At the heart of our sites is St Peter’s Chapel, in Auckland Castle: the home of the Prince Bishops, and the historic seat of faith and power in the North of England. The experience across our sites is deeply linked to those two themes of faith and power – they are repeated throughout the Castle and Faith Museum, the Mining Art Gallery and the Spanish Gallery. The collection of our venues, spaces and places invite conversations about belonging, faith, loss, sacrifice, community, love and creativity. We would like our guests to explore: to discover things about our town, our country and their own lives. We want to create memorable and transformative encounters – and need your help to do so.


The role purpose

For the successful candidate to join an exciting and rewarding project, delivering beautifully maintained gardens, in a unique historic setting.
The Auckland Project is a collection of heritage attractions including galleries, gardens and parkland, centred around Auckland Castle, a former home of the Prince Bishops of Durham.
The successful candidate will be working to assist in the development and maintenance of a wide range of gardens. From our walled garden, built in the 17th century but now under development with a contemporary glasshouse and a new production space, to a range of gardens within the castle curtilage, including water features, courtyards, wildflower filled wilderness areas and a medieval bowling green. The applicant will also help maintain other gardens throughout the estate including hotels and carparks. It will be a varied and rewarding role.


Context

This role will require the successful applicant to be a good all-round horticulturalist, with an eye for detail and pride in their work, and because our gardens are a part of a larger visitor attraction, we are looking for someone who also feels comfortable engaging with the public.




Key Responsibilities
• To undertake the maintenance of all elements of the varied gardens and park that include extensive flower borders, topiary, hedges, fruit, vegetable, cutting flowers and lawns as directed.
• To work collaboratively to support volunteers’, placements, and apprentices.
• To ensure that all grounds are kept to a high standard.
• To work with colleagues, with an absolute focus on the Visitor.
• Engage with visitors using a variety of techniques which may include the use of demonstrations and historic stories linked with the project.
• To work flexibly to support the delivery of events as required.
• Adhere to quality systems, operating procedures, and risk assessments to facilitate the safe, smooth, and timely delivery of works throughout the gardens
• To carry out any other duties within the level of responsibility as may be determined from time to time

Person Specification:

Requirements Assessment
Skills/ Knowledge/ Experience Experience in a similar role.


Horticultural skills, knowledge of plants and experience of the use of horticultural tools and machinery.

Able to communicate effectively with members of the public, staff, and volunteers

Able to work with attention to detail and commitment to the highest standards.

Interview/Application Form



Interview/Application Form


Interview/Application Form

Interview/Application Form

Qualifications/
Training
Relevant qualifications, training and/or experience in the use and maintenance of horticultural machinery.

Level 2 or higher / or equivalent experience in professional gardening would be desirable.

PA1-PA6 would be desirable
Interview/Application Form


Interview/Application Form

Interview/Application Form
Other
Requirements An enthusiastic ‘can do’ approach

Flexible approach to hours and prepared to work occasional weekends, bank holidays or evenings as required.

Ability to undertake a variety of manual handling duties appropriate to the post.

Full UK driving licence

Knowledge/Interest in gardens history and a history of the northeast of England Interview

Interview



Interview/Application Form

Application Form

Interview/Application Form

The Auckland Project focus
The Auckland Project works hard to create a positive change for those living, working and visiting Bishop Auckland. We have created a visitor destination in Bishop Auckland, incorporating Auckland Castle (once home to the Prince Bishops of Durham), a Spanish Art Gallery, Faith Museum, Walled Garden, Deer Park, Mining Art Gallery, Auckland Tower visitor centre and Weardale Railway.
   
Our visitor destination and community development programme broadly fits into three areas:

1. The social environment: we help individuals and communities by creating a sense of curiosity, hope and faith in themselves and the world around them. We provide opportunities for skills development and partnerships, building a year-round tourist market and supporting small creative industries to thrive
2. The natural environment: we protect, sustain and enhance the world around us
3. The built environment: we restore and enhance the beauty and historic significance of the buildings, structures and assets in our care.
By working with us, you are helping to ensure the town’s future is as magnificent and vibrant as its past.    

How to Apply
Apply for this role by downloading and completing an application form from https://aucklandproject.org/about/join-the-team/ and emailing this to recruitment@aucklandproject.org

Closing date: Friday 15th November 2024 at midnight

We reserve the right to close this advert earlier if a suitable number of applications are submitted.

Role
Front of House Supervisor – Catering and Events

Reporting to
Hospitality Manager
Contract
Temporary until 31 December 2024 , full time 37.5 hours
Secondment opportunity considered
Salary
£24,960 pro rata

The role purpose:
We are looking for a Front of House Supervisor to join the passionate team to deliver excellent hospitality throughout day-to-day activities, Functions and events. We require somebody who thrives for excellent customer service and who wants to go that extra mile to ensure daily operations and events run smoothly. The role will be based in a number of our attractions and venues including but not exclusively:
• Bishops Kitchen (café), operational Wednesday- Sunday 10.30-19.00
• El Castillo (Spanish tapas restaurant) Wednesday and Sunday 11.00-19.00, Thursday/Friday/Saturday 11.00-22.00
• Event spaces throughout the estate, walled garden, and conference rooms.
The Front of house supervisor will be responsible as part of a team to support with planning, setting up, implementation and the delivery of Functions, and the daily operations of the Bishops Kitchen and El Castillo. They should also be confidant in following health and safety guidance and procedures.
This role requires the individual to be super flexible, able to work across the seven days of the week including weekends, evening’s and Bank Holidays and that you have a flexible attitude to supporting our operation by working in different areas of it at short notice. 
Key Responsibilities:
The post-holder is responsible for the following key accountabilities:
• Line manage and lead a small team of servers, working with a host of other multidisciplinary teams throughout TAP and external partners
• Ensuring exceptionally high standards of service and presentation from all members of the team
• Support with the rostering of staff and volunteer rotas and hours
• Support the manager with recognising training needs within the team, training, supporting and mentoring servers to deliver to the expected high standards
• Finishing the preparation of food and serving food and drinks
• Smart, well presented and capable of remaining calm whilst under pressure in a busy environment
• Responding to customer feedback and being proactive at all times, using initiative, diplomacy and discretion to avoid issues as they arise
• Identifying commercial opportunities
• Work within specified processes around our stock management and EPOS solution, ensuring that all information is up to date and that all processes are completed on a day to day basis
• Ensuring good health, safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times
• Stock rotation, ordering and deliveries, limiting levels of waste, stock taking
• Using a till system, cashing up duties
• Knowledge of menus, allergens, and presentation standards
• Carry out all cleaning duties allocated in accordance with the cleaning schedule and ensure the highest cleanliness standards
• Plan and follow event plans including gathering equipment needed, setting up and take down, communicating and working with the wider TAP teams

Person Specification:
Essential Criteria
Essential Desirable Where identified
Qualifications Barista training

Food safety level 2

Driver’s license Application Form
Certificates
Experience Supervision or management of staff

At least one years’ experience in a similar position in a customer facing environment

Knowledge of stock management and cost management including stocktaking

Experience of managing / monitoring health & safety in a workplace

Experience of training and mentoring team members

Previous experience of working with volunteers

Experience in carrying out risk assessment

Knowledge of event management

Application Form
Interview
References
Knowledge & Skills Strong communication & interpersonal skills with

Ability to multitask in a busy environment

The ability to lead and motivate staff

Administrative ability and IT literacy.

Numeracy and financial skills in order to monitor adhere to a budget.

Ability to work and lead in a team
Level 2 in numeracy & literacy

Have logistical skills and the ability to plan ahead

Excellent time management skills

Interview
References
Personal Qualities, attitude & behaviours Must be passionate about good food and customer service.

Ability to work as part of a team

Professional, hardworking and charismatic

Must be Willing to work evenings and weekends.
Interview

The role purpose and rewards

We’re looking for an organised and collaborative Chef De Partie to join our team at The Park Head Hotel, Bishop Auckland. Your passion for great homemade and creative food and wonderful dining experiences will be felt by your kitchen team and customers alike. You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too.
We recognise that a good Chef De Partie is a key ingredient to our success and for that we offer 30 days annual leave per annum for full time employees. You will be working 37.5 hours per week on a variable shift pattern with rotas created by the Head Chef. We offer a competitive salary, free parking, flexible shifts to meet the needs of the business and a generous annual leave entitlement alongside discounted/free access to our attractions.

Key Responsibilities

The post-holder is responsible for the following key deliverables and accountabilities:

• Be able to take care of a section in an operational kitchen and ensure that standards are met
• To support senior chefs in the delivery of menus according to specification
• Carry out all necessary cleaning duties allocated in accordance with the cleaning schedule and rigorously ensure daily and weekly paperwork is completed
• Work with a sense of urgency and with attention to detail
• Attitude to learn and develop with a passion for food
• Full awareness for all menu items, recipes, allergens, and presentation standards
• Work flexibly across various business needs including breakfast, lunch, snacks, afternoon tea, evening, Sunday Lunch & festive/seasonal service.

Context

Supervisory responsibility Support junior team members develop their skills and confidence.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by delivering costed menus accurately and acting responsibly in terms of dating/labelling food produce to reduce wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.

Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Criteria
• At least one years’ experience in a similar position
• Basic knife skills essential
• Good communication and customer service skills
• Work tidy
• Understanding of stock management
• Professional, hard working with an enthusiastic approach to learning. Be driven and not afraid of hard work
• Exhibit pride in performance and possess high standards
• Ability to multitask and work under pressure
• Good personal hygiene

Desirable Criteria
• Food safety level 2

The Auckland Project focus
The Auckland Project works hard to create a positive change for those living, working and visiting Bishop Auckland. We have created a visitor destination in Bishop Auckland, incorporating Auckland Castle (once home to the Prince Bishops of Durham), a Spanish Art Gallery, Faith Museum, Walled Garden, Deer Park, Mining Art Gallery, Auckland Tower visitor centre and Weardale Railway.
   
Our visitor destination and community development programme broadly fits into three areas:

1. The social environment: we help individuals and communities by creating a sense of curiosity, hope and faith in themselves and the world around them. We provide opportunities for skills development and partnerships, building a year-round tourist market and supporting small creative industries to thrive
2. The natural environment: we protect, sustain and enhance the world around us
3. The built environment: we restore and enhance the beauty and historic significance of the buildings, structures and assets in our care.

By working with us, you are helping to ensure the town’s future is as magnificent and vibrant as its past.    

How to Apply
Apply for this role by downloading and completing an application form from https://aucklandproject.org/about/join-the-team/ and emailing this to recruitment@aucklandproject.org

Closing date: Friday 8th November 2024 at midnight

We reserve the right to close this vacancy early if we receive a high number of applications.

The role purpose:
This is an exciting opportunity to be at the heart of the Auckland Project and Bishop Auckland. As a member of the kitchen team, you will work alongside our chefs ensuring every guest enjoys fantastic food at the Hotel prepared in a safe and hygienic environment. You will help create high quality dishes in a timely manner, keeping a clean and organised workspace. You will contribute to the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
Shifts will cover Monday-Sunday, various early/late shifts including weekends, Christmas and bank holidays.

In return:
We pride ourselves in taking care of our team members. For your efforts we offer free parking on site, access to staff discounts and local benefits, uniform provided, staff discounts/entry into our attractions.

Key Responsibilities:
The post-holder is responsible for the following key deliverables and accountabilities:
• Support the Head Chef and Sous Chef in both the preparation and delivery of high quality meals to our guests
• Work across several shifts including breakfast, lunch, evening, Sunday Lunch and functions
• Be able to prioritise and work under instruction and guidance
• Smart, well presented and be capable of remaining calm whilst under pressure
• Be willing to learn new skills
• Help maintain standards of cleanliness and hygiene in accordance with our policies and procedures and cleaning schedules.
• Working effectively and efficiently and ensuring kitchen is tidy at all times
• Work with a sense of urgency and with attention to detail
• Work with the team to achieve set standards
• Be a team player
• Have an eye for detail and deliver consistent standards
• Have excellent timekeeping skills

Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP and PHH policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification:
Essential Desirable
Qualifications Food Hygiene L2 or to be achieved within 6 weeks from start date
Experience Kitchen experience
Knowledge & Skills Strong communication & interpersonal skills

Ability to multitask in a busy environment
Level 2 in numeracy & literacy

Basic knife skills
Personal Qualities, attitude & behaviours Must be passionate about creating food.

Ability to work within a team or on own initiative as required

Good personal hygiene

Problem-solving attitude

Attention to detail

Must be flexible to work evenings, weekends & Bank holidays over a 7 days period

The Auckland Project
The Auckland Project works hard to create a positive change for those living, working and visiting Bishop Auckland. We have created a visitor destination in Bishop Auckland, incorporating Auckland Castle (once home to the Prince Bishops of Durham), a Spanish Art Gallery, Faith Museum, Walled Garden, Deer Park, Mining Art Gallery, Auckland Tower visitor centre and Weardale Railway.
   
Our visitor destination and community development programme broadly fits into three areas:

1. The social environment: we help individuals and communities by creating a sense of curiosity, hope and faith in themselves and the world around them. We provide opportunities for skills development and partnerships, building a year-round tourist market and supporting small creative industries to thrive
2. The natural environment: we protect, sustain and enhance the world around us
3. The built environment: we restore and enhance the beauty and historic significance of the buildings, structures and assets in our care.

By working with us, you are helping to ensure the town’s future is as magnificent and vibrant as its past.    

The role purpose
We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)

The role purpose
We’re looking for an organised and collaborative Jnr Sous chef to join our team at El Castillo, our Tapa’s restaurant in the Market Place, Bishop Auckland. Your passion for great Spanish food and wonderful dining experiences will be felt by your kitchen team and customers alike.
You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too. Your role will be made all the more stimulating by drawing inspiration from the stories, themes and characteristics that run through the buildings, landscapes and collections we celebrate.
This is a fantastic opportunity to work within a growing team to thrive whatever the shift throws at them. As a key member of the venue, you’ll collaborate with food and beverage colleagues and Hospitality manager in the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We recognise that a good Junior Sous chef is a key ingredient to our success and for that we offer 30 days annual leave per annum. You will be working 40 hours per week on a variable shift pattern to be agreed with your colleagues.
Context

Supervisory responsibility Kitchen team members working alongside, including agency staff where necessary.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by contributing to the development of appropriate menus with strong profit margin products, and minimising wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Menu responsibility Collaborates with head chef to develop overall food proposition.
Undertakes any necessary mentoring, training and coaching to develop seasonal menus and specials.
Undertakes any delegated menu development for specific pop-ups and events.

Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:

Food
• Work in a dynamic way to incorporate fresh produce from Auckland Castle and any other internal supplies.
• Continuously develop own capability within food standards and innovation, seeking mentoring, training and experience where necessary.
• Engage kitchen and front-of-house teams in new seasonal and one-off menus.
• Apply a high level of attention to detail with all aspects of food quality within time constraints. Continuously develop the capability and capacity of the full kitchen team to offer agreed standards of food and innovation.
Organisation
• Organise own time and those under supervision to support weekly dining plans.
• Undertake any delegated rota tasks
• Work to organisational food standards and contribute to planning and resourcing of kitchens.
• Monitor local stock levels and minimise wastage. Gather and share feedback on supply to help set future levels.
Kitchen operation
• Contribute to the development of kitchen cleaning schedules and organise daily duties.
• Ensure kitchen practices in the handling, storage and preparation of food and the cleanliness of facilities work to ensure a 5-star EHO rating.
• Follow procedures for completing relevant food safety and COSHH paperwork, directing others under supervision to do so too.
• Monitor kitchen areas and equipment, raising any issues as appropriate. Maintain equipment in line with training and procedures.
Administration
• Maintain, stock and record kitchen stores.
• Engage with and share details of menu items, recipes, allergens and presentation standards.
• Contribute to the costing plans for menus as required. Process kitchen information including wastage.
• Agree food preparation standards, engaging colleagues with them and updating where necessary.
Team
• Attend weekly operational meetings with front-of-house colleagues and brief kitchen colleagues as necessary.
• "Undertake all mandatory training and actively participate in own personal development plan to achieve expected standard. Provide feedback to line manager / supervisors on potential routes for own career development. Undertake any delegated training for kitchen colleagues.
• Agree own objectives. Gather and share feedback within the team to assess own and others' performance against objectives.
• Ensure that all kitchen team members wear appropriate uniform and are presented to the highest standards possible. Conduct own work with professionalism and respect for others.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.

Person Specification

Essential Desirable
Experience • At least three years’ experience in similar position
• Food safety level 2 • Working with on-site productive gardens
• A level 3 catering qualification
Skills • Good communication skills – articulate and approachable
• Role modelling excellent kitchen management
• Organised and able to organise others
• Ability to multitask in a high pressurised environment • Understanding of transporting food
• Knowledge of stock management and cost management
Personal attributes • Takes pride in team’s collective achievements
• Committed to a purpose beyond the food & drink experience (Auckland Project charitable aims)

Role
Commis Chef, Cook, Chef De Partie, Sous Chef
Reporting to
Head Chef
Contract
Full and/or Part time, permanent and/or Casual positions
Salary
TBC – salaries generally range from £20,000-32,000 depending on the role

The role purpose:
Due to the success of our Food & Beverage departments, we are looking to add to our enthusiastic and passionate team of Chefs at all levels. These diverse roles will work in a small but expanding team and produce fresh, delicious food. You will be using fresh, locally sourced ingredients often including produce from our Walled Garden. This role will include being customer facing at times and will require a calm and pleasant persona.

The roles offer variety, working in our tapas bar El Castillo overlooking Bishop Auckland Marketplace, in the historic Bishop’s Kitchen within the castle walls, or our newly reopened Hotel, Park Head, on the outskirts of the town. Across all of our outlets, guests can expect great food, smooth coffee, high levels of service and attention to detail, supported by local suppliers to deliver an excellent experience.

We are seeking applications of interest from both experienced chefs and those eager to learn from our senior and experienced team. We are keen to speak with chefs at all levels and utilise your skillset into our dynamic teams based on your experience and career goals.

These are fantastic opportunities to be a part of a passionate and driven team. As a key member of the organisation, you will contribute to the delivery of exceptional hospitality; making you a part of an organisation dedicated to the regeneration, conservation and celebration of Bishop Auckland. This will be achieved by maintaining a safe, happy creative workplace founded in professionalism and strong team ethic.
We also offer 30 days annual leave per annum on a full-time basis, pro rata for part time roles.
If you are interested in discussing the opportunities we have for Chefs of all levels or would like to visit the organisation and see the different venues and facilities, please contact recruitment@aucklandproject.org to arrange.
The Auckland Project
The Auckland Project is working to create positive change for those living, working and visiting Bishop Auckland. To do so we are creating a visitor destination in Bishop Auckland, incorporating Auckland Castle (once home to the Prince Bishops of Durham), a Spanish Gallery, Faith Museum, Walled Garden, Deer Park, Mining Art Gallery, Auckland Tower visitor centre and Weardale Railway.