Sous Chef

Hello!

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We're looking for a chef to take the lead in a kitchen Five March are opening in Brown's of Leith, supported by our Head Chef in Glasgow who will be working with you weekly. The menu is concise, with space to add dishes and specials as we all get to know one another!
Our dream is to find someone who, with time and plenty of training from us, will take this project as their own and to back this up we're offering a 10% profit share on top of salary and tronc.
We're looking to open in the middle of July in anticipation of a very busy Fringe period, expect high volumes in a beautiful space, right on the dock in Leith Harbour. Brown's of Leith is a growing project and currently homes the Michelin starred Timberyard's 'Haze' project, Civerinos pizza and Shrimpwreck so we'll be keeping good company of a high level. Each kitchen works independently of one another in their own separate space, contributing to an incredible ambiance and fast paced room.
Current opening hours are Thursday - Sunday 12-10, with the anticipation of adding Wednesdays by the end of July. We'd always recommend a 4 day working week to keep the work/life balance a little better but for opening weeks we'd hope you'd be willing to work 5 days (within the 48 hours contract) until the team are up to speed. There is also the opportunity to work over time through the Fringe for pro rata payment. xwzovoh
The contract is for 48 hours a week, our ideal candidate would work with a good degree of autonomy but support is on hand 7 days a week should you want us to pick anything up or help out, and if so we'll jump right on it!
With good leadership from our combined efforts we're confident the right candidate can make some good money in a calm yet dynamic space. The planned growth of Browns over the next year years offers
Salary £35,000pa, pay every 2 weeks Tronc - VERY safe estimate given current traders levels £150/wk, paid with salary 10% profit share, paid monthly