Salary:  36 – 38k

Start:  January end

Commitment:  2 years +

This is a career opportunity for a well seasoned chef who would like to move into a position of leadership in a company that places a strong emphasis on collaborative leadership.

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. There is a strong creative element to working in the fumbally, you will get to bring your own ideas to the table as well as helping to bring to life those of your teammates.

What the job entails:

• daytime shifts in the café
• creative 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
• weekly kitchen meetings
• humility in learning from your team mates

other perks:

• 4 day work week
• company profit share (eligible after 1 year)
• regular daytime hours
• paid breaks and food during work hours
• staff discount in the fumbally shop
• a kitchen garden at your fingertips

you must be:

• a chef with at least three 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
• someone who loves good systems and sees how they can be tweaked to perform better
• someone who gets a kick out of transforming leftovers and waste
• 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