Sous Chef, Wild Flor
Wild Flor serves highly seasonal & classic cookery alongside fine wine & neighbourly service. We were listed in both the Michelin & Good Food Guides within 6 months of opening & are looking to build on that. We’re open Thursday to Sunday, 7 services a week (8 in December, restrictions permitting).
As sous chef you would be working under the experienced leadership of our head chef, Chris Trundle. Chris joined the restaurant in July & has quickly established a much-loved & admired style of hyper-seasonal & traditional cookery. It would be expected that you have experience to a high standard across each section of the kitchen & the ability to assist Chris in teaching the younger members of the kitchen team.
The Ideal Candidate:
Will have several years experienced in restaurants of a similar standard & aspiration. You will be looking to join a relatively new restaurant at the start of something very special, and hoping to stay for some time.