positions that are currently available
at the fumbally & the fumbally stables:
October 2024
Kitchen Lead
– a dynamic position of leadership for a chef
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
October 2024
full time chef
wage: €15ph
Start: immediate
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 ethical and sustainable produce.
As a chef in the circular kitchen model that we operate in the fumbally you will be trained up in all aspects of the kitchen from menu prep, stock management and ordering to service, Friday dinners, menu development 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 and they consider nutrition and feeling on both sides of the plate.
please apply with your CV, cover letter and any questions to aisling@thefumbally.ie
What the job entails:
- café service
- prep and management of all menu items
- creative input into the monthly menu changes
- seasonal changes on café menus
- supplier relations
- weekly kitchen meetings
- ordering and stock rotation
- humility in learning from your team mates
other perks:
- 4 day work week
- sundays off
- company profit share
- 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 gets a kick out of transforming leftovers and waste
- someone who thrives in an open kitchen
- available to work weekends