PASTRY CHEF

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Job description

We are recruiting a Pastry Chef to join our small kitchen team in a new role this September. To date, we have kept our baking simple, with a familiar range of homemade classics, but we are keen to build on this and grow the baking side of the business with a specialist chef. We’re looking for someone experienced in patisserie, and cake baking/decoration, perhaps looking to move away from the stress and hours of restaurant kitchens, with a view to expanding our offering in this area, including birthday and wedding cake orders.

Due to the small size of our team, the successful candidate must be willing to cover other kitchen roles during the annual leave of other chefs, up to 25 shifts per year, in the cooking of pre-made food (no service) including the savoury items mentioned above.

We close for 5 days over Christmas and Easter Sunday, but otherwise are open 7 days a week. For this role, we can be flexible about which shifts are regularly worked and may also be open to recruiting someone part-time.

Sous Chef

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Salary

Required experience:

Job description

This August, we're losing our Head Chef to sunny Los Angeles, and will be promoting our Sous Chef to her position, so we're recruiting his replacement. We have two kitchens servicing our shop (one onsite) and a team of 7 including sandwich makers and KPs. Almost all our food is pre-made, so there is no service, other than sandwiches, which are made by dedicated sandwich makers. Our homemade range consists of British deli classics such as scotch eggs, sausage rolls, quiches, escallops and a seasonal salad bar, as well as a large pastry range. In winter months, we also offer soup and a hot dish each day.

This role will be split between the onsite deli kitchen and the offsite production kitchen, working 9am-5pm, five shifts a week including one at the weekend. As Sous Chef, you will be in charge of your kitchen, managing a small team, and be responsible for salad, quiche, hot dish and soup creation, as well as cooking off scotch eggs and escallops during shifts at the deli. Shifts at the production kitchen will include baking and own-label preserving.

This position should appeal to someone looking to work in a small friendly team, without the normal stress or unsociable hours of kitchen work