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Level 3 Childcare Practitioner – Small, Supportive Nursery – Rare Vacancy We are looking for a passionate Level 3 Childcare Practitioner to join our warm, close-knit nursery team. This is a rare opportunity to join a small, well-established setting where staff genuinely enjoy coming to work. In the past 10 years, we’ve only had a couple of vacancies — our team stay because they feel valued and supported. We are a cosy, homely nursery caring for small groups: • 8 children (1–2 room), • 8 toddlers, • Level 3 Childcare qualification (essential), • Nursery experience, • Good knowledge of the EYFS, • Strong communication skills, • A positive, proactive attitude, • Create a safe, nurturing environment, • Plan engaging EYFS-based activities, • Support children’s development and learning, • Build strong partnerships with parents, • Maintain high safeguarding and health & safety standards, • Additional leave, • Sick pay, • Childcare support, • Flexitime, • Free & on-site parking, • Cycle to work scheme, • Employee mentoring programme, • Health & wellbeing programme, • Paid volunteer time, • Company events, • Discounted or free food

Job Title: Production Sous Chef – Central Production Kitchen Location: Battersea, London Hours: 40 hours, working 5 days out of 6 (closed on Saturdays) Who we are: The Salad Kitchen is a London-born, founder-led collection of boutique salad bars and a long-standing fixture of the city’s food scene. We’ve spent over a decade proving that lunch should be the highlight of the workday, ensuring Londoners never have to choose between a healthy meal and a tasty one. Born from the energy of the street food scene and inspired by our roots on Whitecross Street Market, we’ve traded the 'raw veg in a bowl' cliché for a chef-led approach. We roast, pickle, and ferment everything in-house to create salads that feel like an indulgent treat. About the Role We’re looking for a skilled and motivated Sous Chef to take a leading role in our Battersea production kitchen. Our focus is simple: bold flavour, consistent quality and well-run systems. We specialise in roasting, fermentation, pickling and marinades, producing at scale without compromising on flavour. This role is ideal for someone who enjoys structure as much as creativity. Someone who also understands that great food at volume relies on strong processes, attention to detail and clear leadership. Key Responsibilities • Support the Head Chef in leading daily production operations, • Oversee high-volume batch cooking across our weekly menus., • Maintain consistency, quality control and efficiency across all outputs, • Ensure full compliance with food safety, hygiene and HACCP standards, • Assist with production planning, stock control and yield management, • Help refine and improve kitchen systems as we continue to grow, • Supervise, guide and motivate the production team Learning & Development Development matters here. There is significant opportunity for internal progression, and this role plays an important part in building capability within the kitchen. We also host regular youth programme workshops within our Central Production Unit (CPU). The Sous Chef will help create a professional, welcoming and well-organised environment when these sessions take place. This means: • Leading by example in standards and conduct, • Supporting structured training and mentoring, • Understanding the wider impact of providing positive industry exposure What We’re Looking For • Proven experience as a Sous Chef within a production or central kitchen., • Strong process-driven mindset with experience in batch production, • Confidence managing roasting operations at scale, • Knowledge of fermentation and marinades advantageous, • Excellent organisational skills and attention to detail* Solid understanding of food safety compliance, • A natural leader who enjoys developing others What We Offer • Competitive salary dependent on experience, • Genuine opportunity for growth within a small business that’s growing organically, • A professional, structured production environment, • A supportive team culture, • Battersea location If you’re a process led Sous Chef who combines operational discipline with a passion for flavour then we want to hear from you!

Nursery Deputy Manager (2-5 year old setting) Location: Wallington Salary: £16 Ph Contract Type: 40 hours Per week, 4 days 7:30am-6:30pm Monday, Wednesday, Thursday and Friday (Tuesdays off) This is a Room based position, covering the office when the manager is not in. As a Deputy Manager, you will support the Nursery Manager in leading the day-to-day operations of the nursery, with particular focus on children aged 2–5 years. The Deputy Manager plays a key role in maintaining high standards of care, education, health and safety, and team performance in line with the Early Years Foundation Stage (EYFS), Ofsted requirements, and nursery policies. Key responsibilities: Support the Nursery Manager in overseeing the running of the nursery and deputise in their absence. Provide leadership, mentoring, and supervision to room leaders and practitioners in the 2–5 years provision. Ensure a high-quality EYFS curriculum is delivered that supports the learning and development of all children aged 2–5. Monitor planning, observations, and assessments to ensure they are consistent, accurate, and used to support individual development. Qualification and experience: Minimum level 3 qualification in Early Years or higher Paediatric First Aid, Food Safety, Allergens, H&S, Prevent, Safeguarding DSL Good knowledge of EYFS requirements Good knowledge of OFSTED requirements Good Knowledge of Health & Safety at Work Extensive Knowledge of Safeguarding Job Type: We are open 52 weeks of the year. This position is for all year round, 4 days (Tuesdays off), 7:30am-6:30pm. You will be a room based Deputy. Pay: £16 per hour Rachel, our Recruitment Lead, is here to help you through the process. Apply today! Job Type: Full-time Benefits: Company events Company pension Cycle to work scheme Discounted or free food Free parking Health & wellbeing programme Referral programme