Established restaurant group seeks Chef who is an ambitious newcomer with passion for local product, procurement, nose to tail cooking and running as waste free a kitchen as possible. Applicant must feel a need and be drawn to cooking from and with local products, must know how to cook on the fly with products from the days' market and understand that there will be a lot of tubers on the winter menu. If you are highly motivated, obsessed with consistency, yearn to coach and develop team, and can’t leave til the walk-in is rotated and clean please send your resume and a cover letter. Once proven, Chef will have great autonomy and be highly marketed. Restaurant is shared plate, food comes out of the kitchen as it's ready and has a long standing team looking to be led. 5 day work week, 50 hours per week. 2-3 weeks paid vacation to be negotiated, dining allowance, health insurance and culture we are proud of.
Principals only. Recruiters, please don't contact this job poster.