Overview
Hello!
We're looking for a chef to lead service in a kitchen Five March are opening in Brown's of Leith, supported by our Head Chef in Glasgow who will be working with you weekly.
The menu is concise, with space to add dishes and specials as we all get to know one another!
Our dream is to find someone who, with time and plenty of training from us, will take this project as their own and to back this up we're offering a 10% profit share on top of salary and tronc.
We're looking to open in the middle of July in anticipation of a very busy Fringe period, expect high volumes in a beautiful space, right on the dock in Leith Harbour. Brown's of Leith is a growing project and currently homes the Michelin starred Timberyard's 'Haze' project, Civerinos pizza and Shrimpwreck so we'll be keeping good company of a high level. Each kitchen works independently of one another in their own separate space, contributing to an incredible ambiance and fast paced room.
Current opening hours are Thursday - Sunday 12-10, with the anticipation of adding Wednesdays by the end of July. We'd always recommend a 4 day working week to keep the work/life balance a little better but for opening weeks we'd hope you'd be willing to work 5 days (within the 48 hours contract) until the team are up to speed. There is also the opportunity to work over time through the Fringe for pro rata payment.
The contract is for 48 hours a week, our ideal candidate would work with a good degree of autonomy but support is on hand 7 days a week should you want us to pick anything up or help out, and if so we'll jump right on it!
With good leadership from our combined efforts we're confident the right candidate can make some good money in a calm yet dynamic space. The planned growth of Browns over the next few years offers huge opportunity to grow with us as the project would have the chance to take on new angles.
Salary £35,000pa, pay every 2 weeks
Tronc - VERY safe estimate given current traders levels £150/wk, paid with salary
10% profit share, paid monthly
Responsibilities
- Assist in the preparation and presentation of a diverse range of dishes, ensuring consistency and quality.
- Supervise and manage kitchen staff, including training, scheduling, and performance monitoring.
- Oversee food production processes to meet health and safety regulations as well as organisational standards.
- Support the Head Chef in menu planning, development, and implementation of new culinary concepts.
- Ensure all food safety procedures are adhered to, including proper storage, handling, and sanitation practices.
- Coordinate with front-of-house staff to ensure seamless service delivery during busy periods.
- Maintain stock levels by monitoring inventory and placing orders as necessary.
- Assist in maintaining a clean, organised, and efficient kitchen environment at all times.
Skills
- Proven supervising experience within a professional kitchen setting.
- Extensive culinary experience with a strong background in food preparation and cooking techniques.
- Excellent team management skills with the ability to motivate and lead staff effectively.
- Knowledge of food safety standards and regulations relevant to hospitality establishments.
- Strong organisational skills with an ability to multitask under pressure.
- Exceptional communication skills to liaise effectively with team members and management.
- Experience in restaurant or hospitality environments is highly desirable.
- Ability to demonstrate leadership qualities while fostering a positive working environment.
- A passion for delivering high-quality food services and maintaining excellent customer satisfaction standards.
Pay: £35,000.00 per year
Benefits:
Work Location: In person
