Yardarm is a busy neighbourhood restaurant and wine bar. We are known for top quality produce and inventive cooking with an approachable vibe.
The restaurant holds 20 covers inside and more casual seating in the bar and garden.
Head chef Joe Brundle has spent the last few years working at Timber Yard in Edinburgh, Embla in Melbourne and Blue Hill at Stone Barns under Dan Barber. The food we serve reflects the ethos of the places Joe has worked. Using ingredients to their fullest capacity, aiming to reduce waste, being inventive and playful and changing the menus most days.
Front of house we take care of our regulars and love talking about what the guys in the kitchen are working on. We are also wine focused with Eliza teaching both onsite and for the Wine and Spirit Education Trust, holding informal wine events and pouring interesting bottles during service.
We are looking for a bright brilliant chef to work alongside Joe, involved in all aspects of the kitchen from assisting with menu development, to prep and to be a strong number two during busy services. This is a great chance for the right candidate to learn from a young talented chef and to have an opportunity to help shape and create our vision. An enjoyment in communicating with customers is a must as you will be working in an open kitchen and engaging with guests at the table.
Be ready, fast, calm and conscientious
Work independently, under pressure and to tight deadlines
Have a willingness to get stuck in, work hard and find the joy
Keep abreast of industry trends, food innovations and ingredients, and share ideas and inspirations with the kitchen and front of house teams to optimise operations.
Seek learning and development opportunities to grow in experience, skill and ability.
Support Joe in all areas of kitchen
Experienced and excited about working in a small team who want to deliver exceptional food and service
A desire to be a key part of the team and help develop new ideas and get on board
Have a great working knowledge, up to date with trends and new techniques
Confident and detailed
Currently working in the industry, with at least 2 years experience in commercial kitchens
Confident in service running a section
Health and safety/food hygiene
Staff discount across restaurant and retail
Share of service
Food on shift