We are looking for someone to join the kitchen team in January.
As our kitchen doesn’t follow the traditional head chef – sous chef structure you should be capable of ALL aspects of the kitchen. From creation of dishes and flavour pairing to prep systems, fridge management, stock & ordering and connecting with customers (its an open kitchen!!). Knowledge of fermentation processes and specialised preservation techniques would also work in your favour.
Please get in touch if you think you are up for it.