Overview

We’re looking for line and prep chefs to join our growing team as we get ready for a new restaurant, opening Jan 2023! We’re recruiting for full and part-time roles.

The kitchen team are responsible for food preparation and dish creation to the highest standard of taste, quality and presentation. They work hard to ensure that the 10 Core Principles are upheld in all food development and kitchen activities. Their passion for, and commitment to, these principles should be at the forefront of their daily work.

MAIN RESPONSIBILITIES

  • Work as a chef in the kitchen, preparing dishes to recipe specs – duties ranging from prep to station chef.
  • Follow all processes as laid out in the Restaurant Manual, and support others to do so.
  • Maintain a positive, welcoming, safe and respectful kitchen environment.
  • Alert the Head Chef to any breakages, damage or malfunctioning equipment.
  • Comply with and enforce all health and safety requirements.
  • Follow processes for storing and labelling food.
  • Keep the kitchen and dry store organised with all equipment and stock stored in its right place.
  • Advocate for Super Nature’s 100% vegan, environmentally conscious and ethical ethos.
  • Develop expert understanding of all ingredients and dishes with a focus on provenance, sustainability and why we use it. Ensure that this knowledge is confidently embedded across the kitchen team.
  • Ensure all dishes and drinks that leave the kitchen are of the highest presentation and plating standards and are being created consistently across the team.
  • Understand the processes by which the suppliers of our various products and ingredients are sourced, and that every effort is made to ensure we stock as ethically and responsibly as possible. It will also include an understanding of our zero waste goals, the waste cycle, how we dispose of our own waste and what happens to it afterwards.

WHO WE ARE LOOKING FOR

  • At least two years of experience as a chef, ideally with relevant experience e.g. fine dining, sustainable food, plant-based cuisine
  • Level 2 Food Hygiene qualification
  • Commitment to our principles (including sustainability, zero waste & seasonal), which comes with a willingness to embed these throughout all your work and an eagerness to learn more about them
  • Excellent customer service skills and the ability to host with charm and warmth
  • Eye for detail, consistently looking for and adhering to the highest standards
  • Able to legally work and live in the UK

WHAT WE OFFER / BENEFITS

  • Pay above London Living Wage
  • Share of tips adjusted pro rata according to the number of hours worked
  • Two days off a week
  • Mix of day/evening/weekend work with rota done to work for everyone
  • TOIL (time off in lieu) arrangements for agreed overtime
  • Regular pay reviews based on performance
  • 28 days holiday
  • Free meals on shift and discounted off-shift meals for friends & family
  • Access to an Employee Assistance Programme
  • Training and development in areas of food systems, sustainability, circular economy
  • Social events and supplier talks

Super Nature is an equal opportunity employer.  All applicants will be considered for employment without attention to race, colour, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Tagged as: chef, food and hospitality

About Super Nature X SITE

SITE is a space for things to happen in.

SUPER NATURE is one of those things.

In 2023, we will begin our new venture.

We are a creative band of chefs and foragers, artists and gardeners, activists and architects each collaborating to continuously explore ways to reduce our impact on the planet and celebrate our interdependence with nature.  We aim for environmental sustainability in all our business operations, and we use circular thinking and processes that connect the various different operations into a more holistic strategy directly tackling global issues such as carbon emissions from food production and transport, and local issues such as food poverty, health care and supporting and strengthening the local economy.  Nothing here contains any ingredient derived from animals or animal by-products.  Our menu is all homemade using plant based wholefoods, and each dish is a celebration of local, seasonal produce. We source our ingredients as close to home as possible by foraging wild produce, growing our own and buying surplus from our neighbours, purchasing further afield only from carefully selected UK and EU farmers and producers using minimal intervention and regenerative farming methods. We practice zero waste principles by composting, fermenting, dehydrating and through the creative use of every part of each whole raw ingredient.

Join us!

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