Hello! I'm looking for a Sous Chef to join our small friendly kitchen team, starting at the beginning of September.
The restaurant is a 65 seater, we usually hit 70/80 covers mid-week, closer to 100 at the weekend. The menu changes weekly, sometimes daily, depending on what our suppliers offer us. We work closely with suppliers and keep things as seasonal and local as possible. The menu is collaborative and we spend time developing new ideas for future menus. It is based around a classic British centre point with influences from Spanish, French and Italian cooking. The presentation of the food is carefully unfussy and well seasoned/ balanced.
The job is based on 6 shifts per week, shifts run 8.30 am to 4.00 pm or 3.30 pm to finish (approx 11.15 pm).
I'm looking for someone who has a genuine interest in cooking and eating, friendly, hard working and quick to think on their feet.
The job is open to someone who has experience as a Sous Chef or a well experienced Chef de Partie. A good attitude is more important than experience. Salary is negotiable.
If you're an admirer of restaurants like Moro, Le Pigeon, River Cafe, St John, Joe Beef and Quo Vadis this could be the job for you.
Please contact me at email@example.com with your CV or any questions regarding the job.