Working Pattern, Hours & Salary

We always try to be consistent with our rotas, accommodating everyone’s personal commitments where possible. The role will include weekend, school holiday and bank holiday working but no early starts or late evenings with start and finish times between 8.30am and 5pm.

Due to the seasonality of our location, our core season runs from April until September, which is where the bulk of your hours will be worked, with less hours required in the winter months. Please note we are closed in January. Your salary will be paid evenly over 12 months regardless of hours worked.

Salary: £9,653 per annum - 975 hours worked per year

What it's like to work here

What you'll be doing

You’ll enjoy preparing food from scratch using fresh/seasonal ingredients and will be confident with creating bakes, making, soups, stews, sausage rolls and preparing & presenting food to order served directly to the customers over busy lunchtime periods. 

You won’t be required to work nights, split shifts and will be off on Christmas Day as the property is fully closed to the public.

You’ll receive a bespoke induction on appointment - and further professional training & development opportunities are available.

Interviews: This is an immediate start; interviews will be held by appointment on receiving applications.

Who we're looking for

You'll need to be;

• Passionate about food, creative and proactive

• A good team player

• Aware of good working knowledge of Health & Safety compliance requirements

The package

The National Trust has the motto ‘For everyone, for ever’ at its heart. We’re working hard to create an inclusive culture, where everyone feels they belong. It’s important that our people reflect and represent the diversity of the communities and audiences we serve. We welcome and value difference, so when we say we’re for everyone, we want everyone to be welcome in our teams too.

Wherever you’re from, and whatever your background, we want to hear from you – and it doesn’t matter if you’re jam first, cream first, or even if you don’t like scones at all. Everyone is welcome