Salary:  40 – 45k

Start:  October end

Commitment:  2 years +

This is a career opportunity for a well seasoned chef who would like to move into a creative position of leadership in a company that places a strong emphasis on collaborative leadership. This is a new position that we are creating to tie together all the threads of the food operations across the fumbally.

Our food ethos centres around the fact that we are here to feed our community first and foremost. What happens before the ingredients come to us is just as important as what happens after. We like to get fancy from time to time with private dinners and events, but mostly its good heartfelt cooking with ingredients that have people connected to them. Our menus take influence from home and abroad and maintain a focus on nutrition and feeling on both sides of the plate.

The kitchen in the fumbally is run with a circular kitchen model – this means that everyone works around the kitchen in roles of responsibility rather than up and down a ladder of hierarchy. But this does not deny leadership. And a position of leadership in this system is about valuing every team member’s input and seeing the whole as a sum of its parts. It is about bringing everyone with you, guidance and growth together as a team.

This role is ideal for you if you are someone who loves making a good sandwich as much as a five course meal. It is a broad reaching hands-on creative role that has feet firmly in the café (the heart and soul of everything that we do) but eyes over all other areas of the food operations in the business: the bakery, events, private dining, fermentation, suppliers, kitchen operations and staff. You will also have responsibilities in food margins and wage margins and work together with the other managers in upholding and growing the food philosophy of the fumbally.

What the job entails:

• service shifts in the café
• events service
• menu development for events and private dining
• seasonal changes on café menus
• building relationships with farmers /producers
• guidance and mentorship to other staff
• overseeing costs and margins for the kitchen
• roster management
• general admin
• monthly management meetings
• weekly kitchen / bakery meetings
• humility in learning from your team mates

other perks:

• 4 day work week
• sundays off
• company profit share (eligible after 1 year)
• regular daytime hours (some evenings and events)

you must be:

• a chef with at least five years of experience
• a lover of food in all its forms, simple, intricate, quick and slow
• a problem solver
• a lover of good communication
• someone who thrives on aiding the growth of those around them
• very organised and good with spreadsheets
• available to work weekends

If this sounds like a kitchen you would like to be a part of and help to grow, please apply with your CV, cover letter and any questions to aisling@thefumbally.ie