Hazlewood Castle has two head chefs. The banqueting head chef heads up a small team which concentrates on 150 weddings a year, and conferences, and events which comprises of banquets, functions and dinners to the tune of over £1m.

They work from comprehensive and detailed conference and banqueting menus which can be found on the website, and the food service is based around a fully plated Hobart regeneration system.

Shifts and duties are dictated by the business.

Second head chef's position oversees Restaurant Anise. The traditional kitchen is split up into pastry, larder, main course and vegetable garnishing. Examples of these menus are found on the Restaurant Anise section of this website. The food is British European with a little bit of fusion using fresh products and commodities. The kitchen cost a quarter of a million pounds when Hazlewood opened and presently boasts two rosettes.

Unlike most hotels, this is not the hub of the business. With only 25 bedrooms and direct dial telephone system, the focus of Reception is all about bedrooms and their sales, maximising all the opportunities with a big focus on efficiency and productivity. The team have to all work off one hymn sheet, the pace can be either slick and efficient or manic. Key hotspots are obviously heavy check-ins, heavy check-outs with a big focus on zero defect and each member of the team fulfilling that day's duties and not leaving them for the next team member.

It's all out and about, stairs, corridors, left, right, up and down, typical of a 1,000 year old building. Accommodation split into two areas, St Margaret's, an annex, which is suites and bedrooms, and then the main Castle, where the rooms are varying in size, with interesting characteristics. All the accommodation is named after plants and flowers, and each bedroom has a bespoke recipe written for customers to take away. Further information available on the accommodation section of the website.

Deals with conferences, weddings, gatherings, meetings, dinners, events, car launches, christenings, you name it. Big strong leadership, dynamic management, large responsibility. This is where Hazlewood is judged more than anywhere. Aided with a team of casuals, this department uses the majority of the Castle and runs as a separate entity to other departments. The season starts in March and rolls right through, apart from a couple of gaps, until 31st December. Very busy, back to back, large numbers. Forward planning isn't optional. Further information on the Hazlewood Castle website.

This is where first impressions count. This department has to be everywhere all at once. Ensuring that the residents arrive and depart, assisting with baggage, dealing with wedding guests, mother-in laws, wedding cakes, hustle and bustle of parking cars, last minute room service and a general affray of all sorts of weird and wonderful requests and subjects.

A department of constant activity with a buzzing atmosphere, the sales office is the life line of the Castle, producing the sales for not only conference and banqueting, but also Restaurant Anise, the list is endless, our duties range from co-ordinating events such as conferences and weddings to telesales to client entertaining and even telling the other departments what to do!!

This thriving department is very financially aware, we are target driven and we aim to achieve our highest goals.

7am – 12 noon, 7am – 3pm or hours to suit. Must have own transport, live out, meals provided on duty.

Duties to include serving breakfast, mid-morning coffee and lunch to guests. Experience not essential as full training will be given

5 Shifts over 7 £14,000 per annum. Must have own transport. Duties include, guest checking in/out, billing procedures and switchboard operation.

At Hazlewood Castle we are very passionate about food and drink. We are also just as passionate about the service of these. To help us maintain our standards we are looking to recruit casual food service team members

One shift you may be tending to the needs of our diners in Restaurant Anise, the next you may be serving food for 120 wedding guests in the Castle. You will need to be diverse and able to cope well under pressure.

Experience of both bar and food service, whilst not essential, is preferred.

Rates: on application