Never sure what to write in these things so I will leave it up to Jonny Clowes , editor of Best Coffee Guide, who I think sums us up nicely.
"The east end of Leonard Street is a hub of small creative businesses: graphic design shops, architect firms, darkrooms etc. And where there is artistic productivity, there is coffee – cue Renzo. Although they’re welcoming to newcomers and have open arms for outsiders, Renzo is basically a hangout for the creatives that live and work nearby. Decorations are handmade by the locals. Loyalty cards made out of bus receipts, tube tickets and scraps of paper are pinned to a cork board for the regulars.
Because of this, unfortunately, the café is only open on weekdays. It’s fairly small, although there is further seating downstairs plus a courtyard for the summer, and the space is filled with bits and bobs (books, cushions, art for sale on the walls) with warm lighting and foliage creating a cosy atmosphere inside. The Alchemy coffee has a bright and fresh flavour with a chocolatey aftertaste which will leave you wanting to order a cup to go as well. When cafes become too polished they often lose their homeliness and appeal – Renzo is rough and ready, just how an independent coffee shop should be. Let’s hope it stays this way."
The food is also banging obviously, we currently do a very seasonal menu of salads, toasties and a small hot food menu. A couple of recent crowd favourites were the jackfruit curry and the chicken satay wrap with homemade slaw!
We really want to start capitalising on the busy lunch and takeaway market in the area so want to push a more ambient focused food menu.
Gearing towards more sandwiches/salads and quick takeaway 'grab and go' options while keeping some classic breakfast staples.
Working on a rolling change of menu to build up a database of grab and go sandwiches, ambient dishes and salads. At the same time introducing a sit in menu to set the cafe apart from the standard cafe offering.
Costing out existing and new menu items, database of dishes will include food costs, pricing and GP.
This way we can ensure food is not only driving beverage sales but profitable in its own right.
Social content contribution
Capturing images and video of new dishes, along with documentation of produce supply chain to promote the new menu now and into the future.
Sourcing suppliers, Cost control
Inventory of all equipment, regular maintenance schedule, Food Safety Standards and HACCP compliance, development of a Hygiene procedure and record keeping system. Compliance with Food Standards Agency and local authority regulation.
The ideal candidate will have at least 2 years experience in a professional kitchen working with preferably some time of that spent working in a similar type of venue ( 'trendy' breakfast/brunch spot') having already been in a head chef role is not essential but would obviously help you in terms of having experience in the back office side of running a kitchen.
Ability to work independently is essential as well as a genuine passions for devising fun seasonal menus and an interest in following current food trends.
While you will be predominately working alone, we are a small team and putting together menus and making changes is usually a collaborative process and there is a lot of interaction with FOH and customers.
40 Hours per week
Small knit team
The chance for an aspiring chef to run your own kitchen and create dishes!
No weekends or evenings
We're a small, social team and a pretty good bunch to work with plus you'll save a bunch on your morning coffee!