positions that are currently available
at the fumbally & the fumbally stables:
Oct 2025
Full time baker
wage: depending on experience
Start: mid October
Commitment: 1 year +
We’re looking for an experienced baker to join our team, someone who values working with their hands, being part of an open and inclusive environment, and baking with ingredients that come from ethical, regenerative, and local sources.
As a baker in our collaborative kitchen model at The Fumbally, you’ll be involved in all aspects of the baking process, from maintaining and developing sourdough starters, to daily production baking, stock management, ordering, and seasonal menu planning. Every team member’s input is valued here; your creativity and curiosity will play a key role in shaping what comes out of our ovens.
Our baking ethos centres around nourishment, for our community, our soil, and ourselves. We use organic and regenerative flours, and believe that how ingredients are grown and processed is just as important as how they’re baked. Our breads are rooted in tradition but open to influence from around the world, with a strong respect for craft, flavour, and sustainability.
What the job entails:
- Daily sourdough bread production
- Maintaining and developing starters and fermentation schedules
- Working with regenerative, organic, and local flours
- Creative input into seasonal changes and new breads
- Weekly kitchen meetings and collaborative planning
- Stock rotation, ordering, and supplier relationships
- Humility and enthusiasm to learn from and teach your teammates
Other perks:
- 4-day work week
- Time and a half pay on Sundays
- Company profit share (after one year)
- Paid breaks and staff meals
- 5am or 6am starts
You must be:
- A baker with at least two years’ experience working with sourdough
- Passionate about fermentation, slow baking, and craft bread
- Interested in working with regenerative grains and local producers
- Excited by collaboration and open kitchen culture
- Someone who enjoys experimentation and zero-waste baking
- Available to work weekends
August 2025
Full time chef
wage: €16 p/h
Start: mid August
Commitment: 1 year +
This is a full time position for an experienced chef who would like to work in an inclusive and open work environment that cooks with local, ethical and sustainable produce.
As a chef in the collaborative model that we operate in the fumbally you will be a part of all aspects of the kitchen from daily prep, stock management, ordering, service, menu development, seasonal changes and other areas of food production. Every team member’s input is valued in this system and you will be very hands on from the get go. 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.
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.
What the job entails:
- a busy café service
- prep and involvement in all aspects of the kitchen
- creative input into the monthly menu changes
- working with organic, seasonal and local suppliers
- weekly kitchen meetings and planning
- ordering and stock rotation
- humility in learning from your team mates
Other perks:
- 4 day work week
- time and a half pay on Sundays
- company profit share (after one year of working with us)
- paid breaks and staff food
- regular daytime hours (with the odd evening)
You must be:
- a chef with at least two years of experience
- a lover of food in all its forms, simple, intricate, quick and slow
- into local produce, seasonality and working directly with farmers
- interested in working in a collaborative environment
- someone who thrives in an open kitchen
- someone who gets a kick out of transforming leftovers and waste
- available to work weekends
