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Head Chef and Sous Chef

The Free Company
Balerno, Edinburgh

Posted: 9 Jun 2022

Deadline: 24 Jul 2022

Compensation: £26,000 - £40,000 depending on role

Paid Full-time Part-time

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Job description

Established in 2017, we are an organic, regenerative farm which grows the menu for our on farm restaurant. We run a 5 acre, no dig market garden, we have 80 rare breed pigs and we regeneratively graze our organic pastures with 350 heritage (Shetland) sheep and cattle (Dexter x Highland). 

Our menu is driven by the seasons and what we produce on the farm. You'll be working with both the vegetables and animals. Cooking over fires, butchering, preserving, pickling, fermenting, baking, and informing our guests. The restaurant is always run as a 6 course set menu 4 days/week. The menu changes not only from week to week but also daily as we move with the seasons. We also host a number of private events and collaborations throughout the year as well as have farm open days. 

Based at the foot of the Pentland hills we are located 30 minutes from the centre of Edinburgh. This is an opportinity to drive and develop the menu and the restaurant. We are a team with significant potential and have been lucky enough to have been sold out for every night since we opened. 

Throughout the year, our rota changes to keep the team fresh and to avoid burnout. For parts of the year chefs will operate on a more traditional 4 days/ week evening service and other times their rota will follow a 9am-5pm schedule with more focus on processing (fermenting, pickling, curing butchering) produce from the farm or running courses and farm open days. It never gets boring!

We have 2 positions on offer: 

- Head Chef position - £30-£40K + tips/ year at an average of 50 hours and 4 days/week. Accommodation may also be available. 

- Sous Chef Position - £26-£29K + tips/ year at an average of 50 hours and 4 days/week. Accommodation may also be available. 

We are looking for people that are creative, hard working and who like to work with produce that is grown at their feet. 

They following traits are essential for this role:

  • Organised
  • Proactive
  • Easy going
  • Creative
  • Ability to create and follow HACCP systems.

The following experiences are preferable:

  • Insight into butchery
  • Ability to adapt to seasonally
  • Fermentation, pickling, curing and preserving knowledge.

Application information

Please send an email with information about yourself and your CV to enquiries@the-free-company.com.

Please mention Roots to Work when applying for these jobs

About The Free Company

Established in 2017, we are an organic, regenerative farm which grows the menu for our on farm restaurant. We run a 5 acre, no dig market garden, we have 80 rare breed pigs and we regeneratively graze our organic pastures with 350 heritage (Shetland) sheep and cattle (Dexter x Highland). Our restaurant opens seasonally and showcases the very best of the organic produce that we are growing and rearing on the farm at that time of year.