Good one to include — early finishes are a real draw in this trade. Added it to "How we work." Full JD:
The Hackney is a restored 1856 brewery on Hackney Road, East London. Exposed brick, timber beams, and a skylit winter garden. We host weddings, corporate events, and private celebrations on exclusive hire, with a cafe-bar open seven days. Most of what we do is weddings. We are looking for a Chef de Partie who wants to step up to Sous Chef, with a clear path to get there in 12 to 18 months.
This is a role for someone with the ambition to grow. You will come in running a section, and we will back you to take on more responsibility, lead service, and move into a Sous Chef role as you prove yourself. If you are a strong CdP ready for the next step, this is built for you.
The role
- Work directly alongside the Head Chef as one of just two permanent chefs
- Own your section from prep to plate, holding standards when the room is full and a wedding is in full swing
- Lean on an external chef and a kitchen porter who join us on busier event days
- Follow food safety and hygiene standards to the letter
- Bring ideas as our menus develop across events and the cafe-bar
Your path to Sous Chef
- A clear plan to step up to Sous Chef within 12 to 18 months
- Growing responsibility for service, ordering, and the kitchen as you go
- Support and feedback from the Head Chef the whole way
- Your pay grows as you step into the role
How we work
- 40 hours a week, and no double shifts
- On event days the kitchen team is usually finished by 8pm, and 9.30pm at the very latest
- Event days are mainly Friday and Saturday, so most Sundays and Mondays are yours
- Busy through the summer, quieter in the winter, and the whole team has Christmas off
- Overtime is given back as extra leave, never lost
- A flexible working schedule, built around real life
What we are looking for
- Solid experience as a Chef de Partie, ready to step up to Sous Chef
- Ambition to grow, and the work ethic to back it
- Calm under pressure, organised, and serious about the detail
- A current food hygiene certificate, or ready to get one quickly
- Happy to work evenings and weekends, when events run
What you get
- £35,000 to £37,000 a year, depending on experience
- A clear route to Sous Chef within 12 to 18 months, with pay to match
- Permanent, full-time contract
- Overtime returned as additional leave
- Christmas off
- A small, close-knit team and a kitchen with real character to cook in
To apply
Send your CV through Indeed and tell us a little about where you have cooked.
Pay: £35,000.00-£37,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Flexible schedule
Work Location: In person
