CHEF De Partie/JUNIOR Sous Chef
LIBRARY
LIBRARY is a hotel, restaurant, private members club and wellness hub located centrally - on St Martin's Lane - right in the heart of London's Covent Garden.
Saint Luke’s Kitchen (the Kitchen at LIBRARY)
At LIBRARY, as you walk up and down the staircase to and from the Kitchen, Saint Luke (in stained glass) welcomes and bids you farewell. Saint Luke is patron saint of artists, bookbinders, brewers, butchers and stained glass makers.
The Concept
Saint Luke’s offers high-end cuisine with a twist. Each food recipe is carefully curated and paired with a wine to match. Each menu uses the best of the season’s produce. We aim for it to be a combination of refined cooking and delicious flavours but also importantly for it to be healthy and balanced.
The restaurant seats around 40 covers and serves breakfast, lunch and dinner. The Chef will oversee the club menu served in the club spaces, which will consist of simple and tasty all day fare. LIBRARY hosts many events and the chef will be responsible for the canapé and bowl food menu.
Reporting
• To Head Chef
Outline
We seek an experienced restaurateur / strong CDP/JSC renowned for their quality of food, creativity and service. Someone with strong knowledge of modern British / International cuisine. Used to working within a small kitchen environment and a small team. Ability and flexibility in dealing with high profile members and guests. Must be experienced in recipe reproduction and menu creation using the freshest and locally sourced produce.
• Profile and Job description
• Candidate needs to be an excellent cook with a great palette, and have a passion for world cuisines
• Modern in thinking, coming from the new school of thought
• Open minded and flexible
• Passionate about cooking modern food with the depth of understanding it requires
• Success-driven and ambitious individual with a proven track record in quality operations
• Organised, dedicated and committed
• Inspirational and able to lead from the front and by example
• Humble, personable, and collected
• An excellent organiser and planner
• Possess the different skill sets required delivering great, consistent food service
• Achieves results regardless of condition and circumstances
• Standards-driven at all times with an acute attention to detail
• Excellent communications skills
• Be a team player through and through, having the interest of the business and your team and colleagues at heart
• Must possess a good financial acumen
• Happy to work closely with other chefs
• Liaise effectively with all other associated members of staff in relation to all aspects of the production and service of food
• Revise and implement kitchen SOP’s
• Flexibility to work extra hours to help make operation happen
• Show flexibility and dedication, in line with the culture of the business, which is very people led, relying on mutual respect, support, friendliness and professionalism
• Try continuously to better ones self and challenge the business
• Anticipate problems before they arise
• Possess the ability to take on the day-to-day pressures that might arise
• Assist in achieving revenue targets or improve projected profitability of the kitchen
• Ensure that all sections are prepared and ready for service at each meal period
• Support each section area, ensuring the flair, creativity and quality standards
• Ensure that waste of all food items during food preparation is kept to a minimum
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Ensure work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner
• Maintain a high standard of personal appearance and control the highest health and hygiene at all times
• Attend weekly meetings as required by the management
• Be completely conversant with the company’s employee handbook and at all times comply with the regulations
• Remuneration
• Chef De Partie/Junior Sous Chef 22 - 24k per year, We are looking for a passionate Chef with experience in fine dining, 45 hours per week 5/6 days per week in a 40 covers restaurant.
Immediate start.