Junior Sous / Chef de Partie
12 March 2018
Chef (Level – Junior Sous/Chef de partie)
Snaps & Rye, West London
Salary – Competitive – Average 45 hours per week including evenings and weekends
Snaps + Rye is a modern, independent, Scandinavian restaurant on the Golborne Road near Portabello, West London. Open from 9 serving breakfast and brunch, moving into lunch until 3. Our evening dinner menu is served on Thursday’s, Friday’s and Saturday’s alongside a la carte dishes. This menu changes monthly and strongly reflects seasonal produce.
Our standards are high and we’re an ambitious bunch looking for the right professional person to join our team. Being a small kitchen, the role is varied and interesting covering daily brunch/lunch, dinner service plus outside catering and events. Rosters are published well in advance.
We are looking for someone who is a good ‘all-rounder’ with flexible skills who can jump in where needed according to the demands of the business. This will include running and organising service. Experience in this area is essential.
An enthusiasm to learn about modern Danish/Scandinavian cooking is important to us. There are opportunities to expand the role and contribute to the menu, so would suit a strong, creative cook with a good knowledge of Northern European produce.
Most importantly, we are looking for a chef with an unshakeable, down to earth, positive, mature and cheerful approach to join us in helping the business evolve. Must have excellent English language communication skills, be reliable and punctual.