Great Hampden
Oxmoor Farm is a small farm in the Chilterns which is home to The Barn, a restaurant serving Neapolitan-style pizzas and small plates.
Driven by honest food production and transparency in the supply chain, we believe that eating locally grown, seasonal produce is the only way to eat. Our goal is to make the planet a better place through food and shine a light on the way it is produced, supplied and consumed. The menu reflects our surroundings and the seasons, with all our ingredients coming from neighbouring farms or trusted producers. We offer a friendly space for the local community to enjoy coffee, patisserie, a glass of wine and wholesome food.
We are seeking a talented and enthusiastic Sous Chef to join a small group of chefs. The Sous Chef supports the Head Chef with day-to-day kitchen duties as well as deputising in their absence. The Sous Chef takes pride in their work and enjoys assisting with the development of our food offering. Responsibilities and what we’re looking for: - Someone passionate about fresh produce and the cooking of Britain & Italy. - Pizza making skills - A natural curiosity about produce and sourcing quality ingredients - To maintain our supplier relationships - The ability to communicate the provenance of dishes and ingredients to the team and guests - A warm and motivating character - Health and safety management and maintaining our scores on the doors - To minimise waste at every opportunity - Directing the food preparation process and delegating tasks - Cooking and preparing high-quality dishes - Assisting the Head Chef in creating menu items and recipes and developing dishes - Supervising all kitchen stations - Supervising, motivating, and working closely with other chefs of all levels - Being responsible for food hygiene practices - Ensuring food quality and excellent standards are maintained for all dishes created - Assisting with determining food inventory needs, stocking, and ordering - Ensuring the kitchen meets all regulations, including sanitary and food safety guidelines - Team player - Ability to run the kitchen while the head chef is absent - Hands-on approach - A strong communicator - Ability to adapt positively to customer and manager feedback - To make sure the kitchen always perfectly clean - To ensure the team are well-presented every day Working Expectations - Only two evenings per week, Friday and Saturday. Monday and Tuesday off. 45-48 hours per week. Benefits - An equal share of tips - Free food and drink on shift - Christmas Day off - Supplier trips - 25% discount in the restaurant when off
