Chef

This is a full time position for an experienced chef who would like to work in an inclusive and open work environment that cooks with local, ethical and sustainable produce.

As a chef in the collaborative model that we operate in the fumbally you will be a part of all aspects of the kitchen from daily prep, stock management, ordering, service, menu development, seasonal changes and other areas of food production. Every team member’s input is valued in this system and you will be very hands on from the get go. There is a strong creative element to working in the fumbally, you will get to bring your own ideas to the table as well as helping to bring to life those of your teammates.

Our food ethos centres around the fact that we are here to feed our community first and foremost. What happens before the ingredients come to us is just as important as what happens after. We like to get fancy from time to time with private dinners and events, but mostly its good heartfelt cooking with ingredients that have people connected to them. Our menus take influence from home and abroad.

**What the job entails**

- a busy café service
- prep and involvement in all aspects of the kitchen
- creative input into the monthly menu changes
- working with organic, seasonal and local suppliers
- weekly kitchen meetings and planning
- Being involved in ordering and stock rotation
- humility in learning from your team mates
**Other perks**

- 4 day work week
- time and a half pay on Sundays
- company profit share (after one year of working with us)
- paid breaks and staff food
- regular daytime hours (with the odd evening)
**You must be**

- a chef with at least two years of experience
- a lover of food in all its forms, simple, intricate, quick and slow
- into local produce, seasonality and working directly with farmers
- interested in working in a collaborative environment
- someone who thrives in an open kitchen
- someone who gets a kick out of transforming leftovers and waste
- available to work weekends
please apply with your CV, cover letter and any questions to**[email protected]**

- At least two years of experience as a chef
- Passionate about local produce and seasonality
- Interested in a collaborative kitchen environment
- Available to work weekends

- 4-day work week
- Time and a half pay on Sundays
- Company profit share (after one year)
- Paid breaks and staff food