About Us
Opening in mid-February, we are an exciting new wine bar and small-plates restaurant in Dalston.
We’ll be offering 100 + low intervention wines all served by the glass, ranging from small, independent winemakers to more iconic producers.  The evening food menu will be designed to complement the wine offering with a strong focus on seasonality, offering small plates as well as larger dishes to share.  We would be particularly keen to explore dishes that incorporate influences from Western Europe, Scandanavia, the Southern Pacific and California, but the food menu need not have a specific geographic focus. The priority is that the devised menu works coherently with our broad wine list.
During the day, we’ll be serving a constantly evolving range of single-origin coffee, sandwiches/salads and small bites.  At the core of what we do is exploration and discovery – we are keen for our kitchen menu to have a similar exploratory feel.
Job description
We’re looking for a head chef who wants to launch their solo career in a collaborative and exciting new space, where they would be fully supported in building their own name. We are keen to act as a chef incubator and both our PR and marketing efforts will be geared to support the named chef who comes on board.  Our kitchen, while small, will be well equipped (professional induction hobs plus Rational as a minimum).
Creative autonomy
You’ll need to possess creative flair, be commercially astute, self-motivated and most importantly extremely well organised. Some understanding of how to build flavour profiles that work well with a full range of wines will be important.  We are looking for someone who will thrive with a high level of creative autonomy but with the self-discipline and collaborative mind-set  to meet the requirements of our wine-focused approach.
Depending on levels of previous experience, we would welcome applications from those looking for 6-month to 18-month residencies through to those interested in a longer-term relationship with us.
The Ideal Candidate
Responsibilities:
*   Menu design
*   Ordering, stocktaking, waste control
*   Maintaining H and S and Food hygiene standards.
*   Training and development.

Essential
*   Food hygiene level 3 certificate
*   Knowledge of HACCP and COSHH
*   2 Years in similar role or looking to move up from an experienced senior sous role.
*   experience in working by yourself or in a very small team.
*   Great organisation and communication skills.