Gladwin Brothers was hatched in the summer of 2012 by three brothers: Richard, Oliver and Gregory Gladwin. Using their three unique skills; one being a farmer, the other a chef and the third a restaurateur, they all wish to share their love for great food, foraging, farming and the ability to bring a slice of the countryside into the city.
Our three restaurants: The Shed, Rabbit and Nutbourne serve up some of the most exciting seasonal British produce harvesting from our own farm & vineyard in Nutbourne West Sussex, our friend’s farms nearby, hedgerows and the coast to capture the ever changing fresh taste of Britain today.
We call our concept Local & Wild
We are currently looking for passionate and experienced Chefs to join our kitchen teams.
Our food philosophy and passion is using seasonal ingredients to create small dishes within a daily changing menu. Our produce is sourced and foraged from our own farm in Sussex and neighbouring farms. As a family run business, there is a real emphasis on creating a positive working environment and truly developing individuals to achieve their potential. Over everything, we believe in rewarding hard work!
-To have total accountability for the day to day running of the kitchen service based on your level
-Create an organised and structured environment, and to make sure all systems are in place and improved when needed - from ordering the Kitchen equipment to maximising space with the fridges and storage areas in the Kitchen
-To achieve food budgeted costs controls, ensuring minimum wastage within the kitchen. Adhere to and lead in the strict no wastage policy at Gladwin Brothers. This includes overseeing stock control and ordering based on your level
-Alongside head chef, you will be required to gain respect from your team and always lead by example. We believe in a positive, friendly and respectful kitchen environment at Gladwin Brothers.
-To participate in the identifications of the training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality
-Ensure quality control measures and hygiene systems are achieved at all times including HACCP procedures
-Educate guests and staff about our menu and the ethos behind the company
-Develop experimental menu dishes alongside Oliver
-Continuously trial, test and taste new recipes to develop the GBE kitchens and menus – without flavor we do not exist
-Ensure MEP list is written, adhere to and achieve and stock rotation is worked within the menu movement
-Working knowledge of all allergens and dietary requirements and oversee the kitchen in following these in daily cooking as well as storage and labelling of foods
-Ensure good communication exists throughout the team and report any issue that arise to the Head Chef
-Taste test all MEP to ensure standard of food is kept at a high level at all times
-Focus on health and safety, organization of kitchen due diligence, training and day to day jobs
The ideal candidate will have a fine dining background, however this is not essential. Most importantly our Chefs have an understanding of seasonal British cookery, a passion for creating unique dishes, and excel in attention to detail. Oliver our executive chef thrives on training his chefs and is always a big part of the day to day growth of his teams.
Positive, enthusiastic, passionate and respectful person who is willing to learn and get our ethos on board