Brunswick East is looking for an Sous Chef, to join our wonderful team at our much loved Dalston cafe/restaurant. Established 10 years ago, Brunswick East is a local institution with a core focus on seasonal, grown on site, made from scratch food.
We are looking for someone who has a min 2 years previous experience at junior sous/ sous level and has a huge passion for food.
Our Dalston kitchen is an upbeat, positive and hands on place to be. Home to our Sky Farm this role will see you working with home grown seasonal produce, whereby a proportion of your work week will include growing, harvesting, seed saving, composting.
Our Sky Farm plays a central role to how our kitchen works, we harvest each day and our menu takes shape from what we grow, and utilising every stage of the growing process.
This is a full time role, with fantastic live/work balance, with 2 days off in a row each week, with one long weekend off a month (4 days)
Average working week is 40-42 hours, we host seasonal Sky Farm tasting menu evenings (these are dreamy once a season pop up events think spring equinox, summer solstice, September harvest moon etc ) with the majority of shifts being day time based, with no doubles.
What we want from you:
* a professional and dedicated personality with an open mind and willingness to learn
* at least 2 years prior experience in a senior chef role, extra points if you have experience in Australian cafe culture and an understanding of koji fermentation
* a calm demeanour and ability to work well under pressure in a fast-paced setting
* the ability to work autonomously in a clean and meticulous manner
* a high personal standard of hygiene and a sense of pride in the quality of work
* fantastic organizational skills
* ability to assist the head chef with liaising and managerial duties
* responsibility and accountability within your work
* experience in ordering and stock-take
* leadership & team oriented mindset
* a passion and enthusiasm for working with sustainable & seasonal local produce
* an interest in working with us as we aim to create a sustainable establishment with a zero-waste goal.
What we offer:
* A fun and supportive work environment
* No double shifts
* A competitive salaried full time wage
* One long weekend off a month (4 day weekend)
* A made from scratch kitchen, where learning is central: We make our own cheeses, koji based fermentation, lacto fermentation & preservation, vinegars, cured fish & meat, smoked goods, all from scratch
* Londons largest rooftop allotment
* Monthly master-class style workshops
* A steady roster
* The opportunity to develop and grow with us as a team
If your looking to work with a progressive, hands on group of humans who care deeply about food (and it's origins) with a genuine interest in working sustainably/ zero waste then we'd love to hear from you.
Job Types: Full-time, Permanent
Pay: £32,000.00-£36,000.00 per year
Experience:
* Chef: 2 years (required)
Work Location: In person