Job Summary
full time sous chef required for small critically acclaimed fish restaurant in Leith. Working closely with the chef patron and a small larder team on delivering an exceptional a la carte fish menu. Very past paced environment, excellent produce and some room for creativity within the parameters of British/French cuisine. The right candidate will have previous experience of kitchen management and of working for a small high end restaurant. Knowledge and an understanding of classic French cuisine is also preferred. Working 5 days out of 7 each week approx 48 hours per week. Fixed holiday terms. Earliest start is 10.30am and latest finish around 10.30pm. The kitchen is ground floor, spacious and well ventilated with an open pass to the dining room so a smart groomed appearance is also essential. Some pastry and bread experience is a bonus but you must have fish butchery skills. Excellent monthly tronc, optional pension scheme, staff meal and small quiet dedicated team to support you. Candidate must have all relevant food hygiene certs, be flexible on shifts and lead the team in the absence of the head chef. Chefs are occasionally required tableside for guests so a confidence in guest communication is also a bonus, a background in formal dining is essential. Rare opportunity to join a new restaurant in only its second year. CV and introductory emails application.
Pay: From £34,000.00 per year
Work Location: In person
