Line cook, evening service
The Bell & Anchor · High Street
We run a 40-cover kitchen with a short, seasonal menu that changes every six weeks. You would work the grill and the pass on Thursday to Saturday evenings, alongside our head chef and one other cook.
What we need: someone who has worked a busy service before, can keep their section clean without being asked, and is happy to help with prep in the afternoons. Food hygiene level 2 is required; we will pay for the course if you do not have it yet.
Shifts are 4pm to 11pm, three days a week to start, with the option to pick up more in summer.