Out of the Brew is a young, independent arts café and bar located equidistant to both New Cross and New Cross Gate overground stations. Apart from regular daily service, we also host private views, screenings, private parties and many other regularly scheduled, dynamic events, which are often catered. We are open six days a week, from Monday to Saturday, providing a range of breakfast and lunch options as well as a wide selection of cakes, sweet goods and evening bar snacks. Our savoury food is largely vegan and vegetarian with a focus on seasonal ingredients.
Winter season seating: 24 covers
Summer season seating: 40 covers
We are looking for a new chef to take over management of the kitchen after our current chef leaves us at the end of August. She will be leaving us with a tried and tested, well-developed rotational menu, but there will still be plenty of room for further creativity and development. We are specifically looking to explore the use of different flours and sweeteners within our cakes and to develop sweet and savoury snack bars and energy balls. We have an abundant on-site garden which lies at the heart of our vision, we are looking for a chef who will continue to develop and evolve our menu and to draw as many ingredients as possible from the garden to produce a home-grown, seasonal offering.
Our breakfasts are made fresh daily and include bacon, sausage and vegan sausage sourdough sandwiches, filled croissants, Chia pots and granola, as well as sweet pastries and croissants. Lunches usually consist of soups, salads, tarts, frittata, stromboli, pastry rolls, and a hot main option in the Colder months. The menu changes weekly, adapted throughout the year to correspond to the change in seasons and reflect the undulating footfall of the area, our customer base being predominantly associated with Goldsmiths University located just down the road. We are looking to establish a local delivery service, providing pre-prepared sandwiches and savoury tarts to our neighbouring Goldsmiths University offices from late September.
Expectations:
To produce all weekday breakfast and lunch items
To produce the majority of our cake range
To prepare the counter each morning (cake, breakfast items etc.) for 8.30am
To plate all food for service, supported by front of house staff
To bring in daily deliveries, check and sort new stock
To prepare food for Saturdays in advance
To deep clean the kitchen weekly, maintain good standards of cleanliness in the kitchen
To plan and write each week’s new menu the week before
To order stock both daily and weekly, check stock regularly, manage waste control and stock rotation
To ensure food safety and hygiene regulations are met at all times
To have great organisational skills and excellent time management
Requirements:
At least two years’ experience in a similar role
Food Hygiene Certificate: Level 2 minimum, Level 3 preferably
Excellent English, both oral and written
Working hours would be Monday-Friday 7am-3pm, with very occasional evening or weekend work if you are required to cater a specific event. The position comes with 28 paid days of holiday per year, including Bank Holidays. We are also closed for two weeks over Christmas, one week over Easter, and for two weeks in August. Salary is dependent on experience.
If you are interested in working with us, please forward a copy of your CV and a cover letter to Mel.
Thank you.
Mel Shakespeare, Owner.