We are connected to nature.

Our restaurant, bar and kitchen focus on ingredients from the fields, forests, orchards, lakes & seas that surround our walled garden.

We shun industrially produced ingredients and rely on age old methods of preservation & fermentation to produce live and nutritious food and drink often from within metres of the walls.

Culturally rich.

Lead by the seasons.

Tied to nature.

We are recruiting a talented Head Chef with the following skills:

• Exceptional knowledge and experience working with the British seasons and cooking English produce
• Prior experience in management from a well respected food establishment (either sous or head-chef level)
• Able to thoroughly motivate, inspire and lead a team
• Self motivated and driven
  

  The Ethicurean Book 3 (May 2012)

• Ensure the consistency of food across the kitchen, even in their absence, through efficient systems and training
• Able to work to set GPs, wastage and staffing budgets
• A thorough knowledge of the safe handling of food, food safety management systems, HSE systems, EHO compliance etc and to train staff and implement and monitor these systems rigorously
• Proficient in recruiting and training junior and senior members of staff
• Able to work with the limitations set out by the ethos of The Ethicurean (seasonal, British, wild, preserved, nutritional etc, to name but a few)
• Able to create regularly changing dishes, based on the produce available to us in the garden
• Confident in meeting clients enquiring about weddings and private hire, and designing bespoke menus to their brief
• Unique ideas on how to improve on the efficient day to day running of the business
• Understand and be able to work with seasonal demands of the business (busy summers etc)
• Able to provide excellent references and a stable work history

What you can expect from The Ethicurean after your probationary period:

• Extremely competitive salary + tips.
• 28 days paid holiday per year.
• 3 days off per week, varying week to week.
• Occasional weekends off, depending on ability of kitchen team beneath you (owner’s discretion).
• Access to the freshest, most delicious produce, delivered daily from the garden.
• Introduced to and cook some incredible heirloom & heritage varieties of produce.
• Request specific ingredients to be grown, if they are not already being grown.
• Learn the art of fermentation from Matthew & Iain.
• Pick your own garnish from the garden before every service.

Photography by Jason Ingram