A Suffolk hotel group is offering a new four days on, three days off approach for new chefs recruited to work at five of their properties giving a better quality work-life balance.
Under the new initiative, salaried chefs recruited by The Hotel Folk will be working 186 days a year and having 179 days off to spend at their leisure with friends and family. This entails working a 45-hour week split across four days, and once established, will give the group the ability to the remove unpopular split shifts.
With six individual hotels spread across Suffolk’s coast and country, plus a luxurious spa, golf course and a wedding and entertainment centre, The Hotel Folk is amongst the county’s larger employers.
Hotels offering the new system include the 15th century Swan at Lavenham Hotel and Spa, The Crown at Woodbridge, Thorpeness Golf Club & Hotel and two hotels overlooking Aldeburgh’s seafront, The Brudenell and The White Lion.
‘Brigade of chefs’
David Scott, CEO of The Hotel Folk, said, “By offering a better work-life balance using the four days on, three days off system, we plan to create a brigade of chefs that are happy and focused when they are at work, but who also appreciate having extra spare time.
“We want the best chefs within our kitchen and to do that, we can’t just continue to do what we have always done.
“Our own research shows that while this approach is already being implemented, when you consider all the hospitality businesses in the UK, this method is still very much in its infancy, but we’re ready to commit to it.
“We want to disrupt the usual practices in place and offer a method which not only strengthens the number of our own salaried employees, giving stability to our kitchens, but also appreciates that chefs do have lives outside the kitchen and the current model doesn’t work for a majority of our kitchens.”
Chefs seeking to boost their income may have the opportunity to work a pre-approved half, or full fifth day as required.
What’s more, benefits include 50% off food for up to four people, heavily discounted hotel stays and free golf.
There is also the possibility of staff accommodation should successful candidates need to move for their new role (subject to availability).
Training and career progression
Already recognised for its training and career progression, the group’s new stance is a two-pronged approach having also committed to further invest in the training of their kitchen Folk.
Currently, every new kitchen Folk member attends an induction day away from their workplace before starting and benefits from an established Chef Development Programme as well as a the knowledge and support of a Training and Development Chef.
The newest enhancement will include the creation of a training and development kitchen for chefs to upskill, as well as take part in sessions with suppliers.
The approach is being supported by a campaign named ‘How will you spend yours?’, putting a question to chefs as to how they would spend their extra spare time. The campaign features real chefs from within the group, who are putting their support and faces behind the movement for change.
Anyone thinking about a career with The Hotel Folk should email careers@thehotelfolk.co.uk for current opportunities within the group or call 01394 445184. More details can be found on www.thehotelfolk.co.uk.
