My client is looking for a strong Sous Chef, with potential to become the Head chef in a year to take over a brigade of 10. A refurbishment is planned for both the kitchen restaurant and within a year, senior management will be offered shares and becomes the owners - including senior chefs. We are looking for someone with a passion for organic and sustainable food. Ingredients are seasonal and there is an extensive vegetarian element to the menu. You must have a passion for sustainable, organic, small producer and rare breed meats. It's a very exciting place to work with amazing values and ethics. Head Chef wishes to move on into an executive chef role looking after their other operations. Great promotional prospect and the staff then to stick around as the owners and lovely.