South Shields seafront venue Platform 33 searching for chefs ahead of planned April 12 reopening
The search is still on for chefs to join a new team of staff at South Shields seafront bar and restaurant Platform 33 as it gets set to reopen on April 12.
Hundreds of people had expressed an interest in the summer roles after they were advertised on the Platform 33 Facebook page earlier this week.
A recruitment day was held at the Sea Road venue on Thursday, April 1, inviting aspiring bar staff and chefs to come along to be interviewed.
The interview process was conducted outside in the venue’s beer garden, with applicants and management wearing masks and adhering to social distancing to ensure everyone kept safe.
Following the recruitment day around 10 people have been selected for the roles, but manager David Wardle says more chefs are still needed.
“We interviewed more than 30 people throughout the course of the day, so the turnout wasn’t too bad,” he said.
"A lot of those we interviewed were younger people for bar staff and glass collecting roles.
"We’re looking to take around 10 of them on but we need around 20 or so people, so we still need a few more to join the team.
"We would like chefs to apply.”
Platform 33 manager David stressed that jobs were just for the summer season at present but hopes to keep some staff on.
The recruitment drive comes ahead of the venue’s planned reopening on April 12, in line with the Government’s roadmap for the easing of lockdown restrictions.
From this date pubs and restaurants will be able to open if they have outdoor dining space.
Platform 33 revamped its outdoor area last year, adding a large beer garden to the side of the venue and updating its decking area facing the beach.
Ahead of reopening this year, Platform 33 confirmed that it is making final improvements to its outdoor space.
He added: "We are looking forward to opening. We think the first day will be manic [but] we are just raring to go.”
Anyone interested in applying for a job as bar staff or chef can email their CV to: [email protected]