Overview

Are you passionate about plant based innovation and zero waste cuisine? Do you care about the impact that the food industry has on the environment and want to work with others to help minimise it? Do you love NATURE? Are you SUPER?

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If the answer to all of the above is “YES” then get in touch ASAP! We are an environmentally focussed wholefood + fully vegan bar and restaurant in Hackney, east London excited to be seeking new people to join our team of chefs and foragers, artists and gardeners.  We are currently looking for new Front of House team members for both full and part time positions.

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Our menu is all homemade using plant based wholefoods, and every 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.

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A combination of barista skills, mixology, knowledge of wine and previous experience of front of house in a plant based cafe or restaurant would be preferred, but a passion for people and plants, a friendly “can-do” attitude and an appetite to learn are just as important to us.

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Shifts are flexible but will always include weekends + evenings.

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SITE 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 or disability status.

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Please send your CV with a cover note explaining your specific interest in working at Super Nature.

Tagged as: food and hospitality, front of house

About Super Nature X SITE

SITE is a space for things to happen in. SUPER NATURE is one of those things. A creative band of chefs and foragers, artists and gardeners, activists and architects each contributing to a series of live projects which continuously explore and test ways to reduce our impact on and celebrate our interdependence with the planet.  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. The KITCHEN is an all day cafe, bar + restaurant at street level.  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. The GARDEN is a lush, green, outdoor oasis with a roof deck above where we are growing edible plants for our menu.  The LAB is a research-based and event-focussed project currently exploring ideas such as low-tech mushroom farming, wild food and foraging, fermenting workshops and zero waste supper clubs.  Join us for food, conversation and research.

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