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We are always on the lookout for talented hospitality professionals to join our growing team.

We would prefer to see a minimum 2 years of experience at a similar level, but this is not always a necessity if you are keen to learn & have a genuine interest.

We pay highly competitively, do not use a TRONC/service charge system and have generous staff discounts. Please write a cover letter and send your CV to;

Kitchen –

Current Openings

Sous Chef – Brawn
Available to start: April 2021

With the prospective news that restaurants will be able to reopen in May, we have a fantastic opportunity arising in the Brawn kitchen. We are looking for a Senior Sous Chef to join Doug and the team.

This is very much a dynamic, hands on role and requires a depth of experience with a minimum of 2 years at that level in a similar establishment. We are always looking to push and evolve the standards we have set over the last 10 years and this is a wonderful challenge for the right candidate.

This is an outline of what we are looking for:

• You must have the understanding of how to cook, manage, and run the kitchen in both MEP and service to a very high standard and provide solid support to Doug in the day to day operation of the restaurant.

• Have an understanding and commitment to keeping the back of house organisation, costs, paperwork and records accurate and up to date.

• Have an open-minded attitude and willingness to participate in menu development and pushing standards on a daily basis and be a clear communicator, who is able to maintain a good, professional relationship with both front and back of house staff in all situations.

• The normal working pattern is based on 6 shifts per week and the renumeration is competitive. We do not run a service charge/tronc system so all pay is from the business.

If you feel you have the qualities, appetite and ambition for this challenge, please send a cover letter and CV to