“We’ve
removed our probationary periods and
replaced them with ‘settling in periods’”
Case study
Dane Glover, Sous chef, Brockencote Hall
I originally joined Eden Hotel Collection as a commis chef before leaving and returning as junior sous chef in 2020 at Brockencote
Grow with Eden Our commitment to our people’s ongoing development remains a key focus – from school leavers to existing learners, we encourage our people to develop professionally and personally. We offer work experience, internships and
apprenticeships, our award-winning Spa & Chef Academies, as well as our Rise and Thrive leadership programmes (Winner of Springboards ‘Best Training Programme’ award 2023). In 2023-24, we’re launching a new learning management system, to enable our people to utilise a greater series of curated learning and
career mapping functionality. We continue to be on a journey to develop our employee experience to one that sets us apart from our competition and enables us to retain more great talent than ever before. We’d love to see you as part of it.
What’s in it for you? O We recognise the need for a work-life balance
so offer enhanced holidays of 31 and 33 days. O We keep our teams engaged and informed via our employee platform Eden Engage, as well
as our discount platform with 900 retailers. O Wellbeing support, which includes Wagestream and flexible pay dates, discounted gym membership, electric vehicle salary
Contact us
K
www.edenhotelcollection.com/careers k
askhr@edenhotelcollection.com
sacrifice, a health plan, flu vaccines and more. O The chance to ‘Grow with Eden’ via learning
and development programmes at all levels O Confidential support via Hospitality Action
and our Wellbeing Champions. O Discounted staff stays, free parking, uniform and meals – all the givens!
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Hall. My passion for food began with me watching my Dad cooking Chinese curries on Friday nights from scratch, and I decided to take up catering as a GSCE to learn the basics before going to college. After three years, I went on to work for Rick Stein and fell in love with the kitchen environment, using the best produce I could get my hands on to create simple but amazing food. In 2022 I was promoted to sous chef and joined the very first cohort of Eden’s Thrive leadership programme, graduating just last month. Our final exercise was to present a business idea to the executive team, which I won. I received the prize of a five-year career planning session with an external executive coach, which I’m excited for. Thrive has taught me that leadership isn’t just black and white. A good leader needs to be a mentor, a teacher, a friend and an inspiration to your team to get the best out of them. I’ve learned how important it is to provide a safe, stable and productive work environment, by not only showing people the correct way but leading by example consistently, choosing your attitude and inspiring your team to choose theirs.
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