We are looking for an experienced chef de partie to join our established team. The ideal candidate will have experience working in fast-paced and dynamic kitchens but most importantly take pride in the food you create. You’ll be cooking in a kitchen that cares about the food it sends out and will be working with amazing, fresh produce from some of the best suppliers in the country alongside a well-established and tight-knit team led by head chef and co-founder Chris Leach.
We are a nose-to-tail Italian-inspired restaurant focusing on whole-animal butchery, hand-rolled pastas, house-made breads, wood-fired cuts to share, and our own in-house salumeria. Our ethos is minimal waste, sustainable cooking utilizing all parts of the animal and produce possible. We are truly supplier-led with twice daily changing menus. The wine list celebrates low-intervention and classic fine wines from Italy, broader Europe, and further afield in North America, and we have an amari-focused cocktail list.
We relocated to Shoreditch in November 2021 to critical acclaim and were recently recognized:
We are proud to be an independent business with the two founders coming from a purely chef/hospitality-led background. We invite all to sit at the table with us. We promote a culture of learning and development encouraging independent thinkers.
We offer:
Experience: Required
Languages: English – Advanced
Employment: Full-time
Salary: £14 – £14.5 hourly
Starting time: Immediate start!
About Manteca:
We promote a culture of learning and development and encourage independent thinkers. The offering is current, progressive, sustainably minded, and evolves constantly in an aim to better.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.