Job Description

We are looking for eager, passionate and proactive commis chefs to join our team, both in our savoury and pastry kitchens. Spring is a great place to get stuck in and learn, and we welcome chefs with limited experience but a desire to grow. If you would like to be a part of our small team, working with exceptional biodynamic produce, and creating thoughtful, ever changing, seasonal dishes for the restaurant, please apply!

Here is some of what we do:

- We use biodynamic produce grown especially for us

- We are single-use plastic free

- We have a Green Team to constantly review and improve our sustainability practices

- We have a friendly working environment with a diverse team

- We have a daily changing menu called Scratch, which uses our food waste and is written by our junior chefs

- We have great kitchens with natural light and good staff facilities

- 6 shifts per week

- Closed for Saturday lunch and all Sunday

- Good progression within the business, with twice yearly appraisals

- Internal training program with monthly masterclasses, lessons, training and supplier trips

- Staff parties and social events

- Staff meals, coffees and locker, changing and shower facilities

Please email your CV to mia@springrestaurant.co.uk

Job Requirements

Ideally, you have some experience in a professional kitchen. You must be willing, passionate and proactive and most importantly love cooking with the best quality produce.