The De Beauvoir Deli is a fine food store and café on the Hackney-Islington border, open 7 days a week. We offer a wide array of artisanal groceries alongside homemade treats from our café. These include a seasonal salad bar, a daily soup and hot dish during the winter, savoury pastries such as quiches and sausage rolls, Pies, scotch eggs and much besides.
We are currently recruiting a Sous Chef to join our small kitchen team this September. Working 40 hrs per week between our shop kitchen and production kitchen, the position includes running both kitchens in the absence of our Head Chef, with responsibility for menu writing, ordering and team management.
Our service menu is limited to sandwiches, produced by a designated sandwich maker, meaning that all chef-made food is premade. Chefs are responsible for salad and quiche prep and assembly as well as frying of scotch eggs and escallops each day. The bulk of the workload is related to our salad bar, particularly during the summer, when we produce a large volume of eight seasonal salads daily. Chefs are also responsible for some simple baking, and a small range of retail produce including dips (eg hummus, guacamole) and jams. During winter months they also produce a soup and hot dish each day.
We are looking for an experienced, creative, fun and friendly chef to join the DBD family. They should have experience managing a team and be able to demonstrate a passion for seasonal on-trend cooking. Applicants should be willing to work in a small kitchen (when at the shop), and be willing to cover all bases when required. The position will appeal to someone looking to move away from the hours and stress of restaurant kitchens. We close for 5 days over Christmas and Easter Sunday, but otherwise are open 7 days a week, so all staff must be available to work any shift required each week on a changeable Rota when not on annual leave of 28 days per year. Shifts are generally 9-5.