_{03rd February, 2026}

• Beautiful, modern-British food w/ real focus on provenance and seasonality
• Events HC and founder have excellent creds so the events food is as delicious as you would find in the restaurant
• Already a well-oiled machine that’s looking for a strong sous to support their longstanding Events HC with operations and delivery
• Mon- Fri daytimes, Sundays off, and if you work an event no late finishes. 
• Flexible working available, P/T & F/T would be considered.

We been working with this partner for a while now and really rate their approach. They’ve got a much-loved and incredibly stable core business which will be growing in the new year alongside the events arm, which has been going from strength to strength. The calibre of cooking is so high here and there is a big focus on seasonality and sourcing, all with the aim that if you’re having an event you would in no way feel that your food isn’t up to par with what you would receive in the restaurant.
  
There is a big focus on development and career planning here and it’s important to them that work fits in just as well with your life; as well as you fitting with their business and wider team. For that reason, they are happy to consider experienced events chefs or those coming from more traditional restaurant roles that are up for a change.  A full-time week is roughly 40 hours a week although this can flex a little from quite to peak season – they are busiest in the summer. Events are often on Saturday but you would share delivery with the current Head Chef. Usually, you would have Sundays off and on a week with an event on a Saturday you would have another day off in the week.
  
The focus of this role is to help the existing head chef with the planning and delivery of events as the business continues to grow. There are a lot of weddings but also an increasing number of off-site dinners and corporate events so there should be a good mix to keep you challenged. You’ll work closely with the head chef to manage the logistics, both on the day and before-hand. There’s a couple of full-timers in the business and often the team from the restaurant will help out at an event but you’ll also be working with a regular roster of freelancers that you will help to coordinate.

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