We're always on the lookout for top-quality people who can help us run our pubs and keep our customers smiling. From the superb Salamander to the glorious Graze restaurants, we have a host of sites across the West of England.
So if you're a friendly, customer-focused and an enthusiastic team player with a real passion for all things food and drink then we'd love to hear from you! We have a range of positions from self-motivated Chefs, to General Managers with the very highest standards, to the best Bar and Waiting staff - please see below for a list of current vacancies.
For more information please click on the position that interests you. Remember to include a covering letter that clearly states why you would like to work with us and what special qualities you offer. We want to work with interesting people, so whether you're into body piercing or bird watching (something it's alleged that our MD has a bit of a thing for) please tell us what makes you, you. Contact details are also included in the listing if you require further information.
As we are now part of the St Austell Brewery family, we also offer opportunities for potential tenants with the skills, personality and ambition to run their own pub. As a tenant you will operate in an environment that values flexibility, creativity and entrepreneurship.
We appreciate that taking on a new pub is a decision that cannot be taken lightly and we aim to ensure that you have all the information you need to make an informed decision.
We are here to help you make the right decision. For more information about a specific St Austell Brewery or Bath Ales opportunity please contact Christine Marsh on 01726 627267 or email email@example.com and take the first step to a fantastic new career!
Kitchen Assistant (Chef de Partie)
The Wellington, Bristol
Brewery, Bottling and Head Office
When a customer leaves a tip, we know that it’s intended to go to the team who have made their experience one they’ll remember for all the right reasons.
At Bath Ales, it is our company policy that any tips, gratuities and service charges paid by our guests are collected into a communal pot. This pot is shared between all of the team who have worked that service, and it is paid with normal wages. So this includes the kitchen porters who wash the dishes, the chefs who cook the food, the bartenders who pour the drinks and the servers who visit the tables – they all work hard as part of a team. Without any part of this team, our pubs, bars and restaurants wouldn't be able to operate, so we divide the pot equally between them all. This was agreed by our team members a number of years ago, and we’re delighted that they unanimously decided that this was the fairest way to handle tips.
Our general managers and head chefs have a bonus scheme which is paid for by the company, so they are not included in the tips system. We don’t use tip money to make up wages, we don’t pretend that this money goes towards staff training and we don’t take a cut as an administration fee. We pride ourselves on our integrity, and we want everyone who works with us to share in our success.