Profile

About Malverleys

Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

About the role

We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

Responsibilities

• Helping to contribute to the creative processes of the kitchen, from the garden to dining room
• Cooking and preparing dishes for our menu
• Managing one or two sections during prep and service
• Supervising junior kitchen staff from time-to-time
• Motivating and working closely with team members of all levels
• Maintaining strong relationships with suppliers and growers
• Acting as a guardian for our ethos across the farm, in and outside of the kitchen
• Minimising waste at every outlet of the kitchen
• Assisting with determining food inventory needs, stocking and ordering
• Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

Candidate requirements

• A natural curiosity about produce and sourcing
• Ability to communicate the provenance of dishes and ingredients to staff and customers alike
• Help the wider team run the kitchen when the Head Chef is absent
• Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
• A deep interest in the food and wine of Britain and Europe
• Cope well under pressure, maintaining accuracy, kindness and humour at all times
• Warm and engaging character, able to motivate colleagues of all levels
• Hands-on approach
• A strong communicator
• Ability to adapt positively to customer and manager feedback

Details

Please apply here.

Salary - £26,000 - £30,000

Hours - 40 a week

Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.