Position: Chef
Salary: DOE
Reporting to: Head Chef

Who we are:
WTLGI works directly with farmers and fishermen from all over the isles to create a menu regulated by the seasons and our own creative touch. Our food and drink are conveyed to our guests by the chefs, in our open-plan restaurant and kitchen.

The stories sewn into the dining experience are passed from those who work tirelessly, from soil to shore, to provide us with the harvest of natural ingredients that we share. Produce from our own farm lays the roots of the harvest on our tables and the understanding of what it means to work with the land. This year we received a Green Michelin Star, a distinction that celebrates and encourages sustainable practices in the kitchen.

We have a kitchen garden a two-minute walk away from the restaurant, The Landing, which is a collaborative community growing space designed and built by Where The Light Gets In and Manchester Urban Diggers. Sam Buckley’s passion for a sustainable food system has driven the need for an urban growing space. The garden provides produce for the restaurant as well as the local community. It will be an oasis for learning, growing and socialising in an unexpected space, to encourage people to grow and share food wherever they can.

How we operate
At Where the Light Gets In, we consider the team as a whole without boundaries or restrictions. Both teamwork and clear communication are integral to our goal, which is to deliver an inspiring and educational experience to both ourselves and to our guests. We are always inquisitive and always strive to learn, both from one another and the world outside. Inspiration comes in all forms, from history and the arts, from industry and nature, and from individuality and collaboration. Every day we push to better ourselves, be it in our service, our food, our sustainability programme or in forming a tighter unity and understanding within the core team. We can only attain our goals with these values closely guarded and cooperation from the team as a whole.

Duties will include (but are not limited to):
Running and managing a section of the kitchen confidently
Assisting with planning and developing the menu
Assisting with ordering, preparations, and preservation of our produce
Helping maintain an organised dry store, fermentation room, and produce storage
Keeping an orderly and clean workspace
Working to the company’s sustainability principles
Confidently assisting with the delivery and explanation of dishes to customers during our services
Learning the stories of our producers, farmers, winemakers, and our ethos
Preparing (in rotation) a family meal for the team
Assisting with the maintenance of our garden, The Landing, with weekly educational sessions

Incentives:
Monthly trips to producers
Two meals a day
Four-day working week
28 days holiday per annum
Ability to be involved in extracurricular activities and workshops

Please email Jess at kitchen@WTLGI.co with your CV, a cover letter, and your notice period before April 6th, 2025.