The new establishment is a 40-cover neighbourhood restaurant on Fortess Rd in NW5 serving modern British cuisine that happens to be vegetarian; casual dining with a high-end product. The restaurant will feature a thoughtful but concise menu of reimagined British classics with a focus on local produce and a dynamic drinks list to include cocktails, wine, and beer.
The site benefits from the sole use of a 600 sq. Ft. Private garden, which will be turned into a working vegetable and herb garden to service the restaurant. While the garden won’t be able to sustain all of the restaurant’s needs, it provides a nice point of difference and the ability to work with some of the freshest produce possible.
Position: Chef / Cook
Reports to: Owner
Type of Position: Full-time, 5-6 days per week
Salary: Dependent upon education and experience (£28-32,000) plus future equity for the right candidate
Description
We are seeking a dynamic chef who is looking to run their first kitchen and make a name for themselves. The ideal candidate should be open-minded and forward-thinking with the vegetarian concept; this is not a health food restaurant, food should be indulgent, but vegetable forward, no meat substitutes. Because the concept is very specific, the opening menu has been written by the owners and developed with the help of a team of consultant chefs. The right candidate will work collaboratively alongside the owners to develop future menus with a view to leaving their mark as the business grows.
Responsibilities to include: running a small team of chefs/cooks, daily kitchen prep and service, executing menu by following designated recipes, ensuring quality and consistency, monitoring stock and ordering, plus collaboration on future menu development.
The business is run by a husband and wife team with over 35 years combined experience in hospitality. They will be very hands on with the day-to-day running of the restaurant and are looking for a person with a positive attitude to join the team.
Work experience Requirements
- 3-5 years experience working in a kitchen
- Extensive food and beverage knowledge
- experience leading a small team of chefs/cooks
- Strong verbal and written communication skills
- Formal culinary training desired but not required.