Nash 19 are looking for both a head chef and senior commis/chef de partie to join their team.

Head chef responsibilities include full management of kitchen, adapting current recipes, menu preparation, planning, ordering, food cost control, HACCP implementation and co-ordination with EHO.

A head chef has a team of chefs and porters under their care. They will work closely with the owner in continuing the successful operation and maintaining high standards, introducing new recipes, techniques and season as required.

The role is exciting, challenging, diverse and ranges from breakfast, lunch, gallery openings and special private parties, dinners etc. We service a lot of corporate clients catering needs both in house and at their offices.

Nash 19 food shop is on site and is part of the chef’s responsibilities.

A typical day starts cooking at 7am and finalising the menu for lunch service at 12.15. The chef is expected to serve both the hot line and/or cook the grill until 3.30 last orders.

Nash 19 closes Sundays and a second day off is normally Monday. We close at night and December 24th to 28th inclusive and every bank holiday.

Work life balance is important and we strive to maintain this with everybody working as a team. Respect for food, the producer and the customer are of equal importance.

Qualifications Needed

The job of head chef requires a minimum of 3 years experience with some formal training and references should be made available on request. Updated HACCP training and food costing knowledge a given.

Salary: Negotiable

Starting Date: Position available February 2020

Contact: Claire Nash, Cnash19@gmail.com, 0868347294