Your first kitchen, your way

If you’re a sous chef or CDP who’s ready to run your own kitchen, this is the place to make that step. At Wineism, you’ll take full ownership of a small, well-defined kitchen. You’ll run a tight menu of small plates designed to pair with the wine, and you’ll have real input on how the food evolves.

The menu is set and achievable. You won’t start from a blank page. What we need is someone organised, reliable and confident enough to run service on their own, and who cares about doing it well every time.

The Role

You’ll run the kitchen day to day. That means executing our small plates menu, managing stock and suppliers, and keeping the kitchen clean and compliant. For most services it’s your kitchen to run solo, with extra hands on busy days and for events. You’ll work closely with our FOH team, and you’ll help set the rhythm and culture of the venue.

You’ll also have a creative voice. As you settle in, you’ll help shape seasonal changes, specials and new dishes alongside the team.

Key Responsibilities

Kitchen Operations

- Run all kitchen operations, including prep, service and daily setup and pack-down
- Execute every dish to spec with consistency and care
- Maintain clear prep guides and systems so service runs smoothly when you’re running it solo
- Keep equipment clean, functional and safe
- Keep the kitchen organised, from storage to labelling
- Take initiative to improve processes where you see the opportunity

Menu & Creativity

- Contribute ideas for seasonal updates, specials and new dishes
- Work with the team to keep the food offering fresh and aligned with our wine list

Stock & Ordering

- Maintain par levels, manage inventory and place regular orders
- Build good relationships with our suppliers




- Rotate and store stock well to minimise waste and cost
- Receive and check deliveries for quality and accuracy

Pricing & Cost Control

- Cost dishes and work within agreed margin targets
- Keep clear records of food costs, wastage and ordering
- Flag any pricing changes with the Venue Manager

Cleaning & Compliance

- Keep the kitchen clean to a high standard and complete all cleaning records
- Ensure the kitchen meets food safety regulations at all times

Collaboration & Culture

- Communicate clearly with FOH during service and through the week
- Attend team meetings and run menu training so FOH can sell the food with confidence
- Contribute ideas that help the food offering support the venue’s growth

What You’ll Bring

- Experience as a sous chef, CDP or similar, and readiness to lead your own kitchen
- Confidence working solo through a service
- Robust cooking skills and a solid understanding of ingredients and technique
- Good knowledge of food safety and kitchen compliance
- Some experience with ordering, stock or costing. We’ll back you to build on it
- Clear communication and a team-first attitude
- Genuine passion for food, seasonality and hospitality

Your Schedule You’ll work 38 hours a week, Wednesday to Sunday, covering prep, service, ordering and admin. There are no late finishes, and you’ll have flexibility to plan prep outside peak hours.

What We’re Offering

- Full time or Permanent Part time role, with stable hours, Wednesday to Sunday
- The title, ownership and experience of running your own kitchen
- Creative input into the menu as it evolves
- A warm, close-knit team that’s genuinely glad to have you
- A beautiful venue you’ll be proud of every day
- Real room to grow as Wineism grows

📌 Chef – Solo Kitchen, Small Plates (Albion)
🏢 Wineism
📍 Albion