Located in the heart of Manchester's Northern Quarter, Public is our late-night neighbourhood bar. The vibe is bold, the atmosphere is electric. Recently launched is our new fried chicken concept, Bird. The sweet spot between crispy tempura and classic southern-style fried chicken. Bird promises a menu of shatteringly crispy and wildly juicy 'clean' fried chicken, landing the sweet spot between crispy tempura and Southern fried chicken. The elevated food offering, rotating soundtrack from local DJs, moody lighting, and curated artwork by emerging creatives give Public its distinct personality and soul.

The Role

This is an exciting opportunity for an ambitious and passionate Junior Sous Chef or Chef de Partie ready for their next career move. You will share our commitment to delivering an outstanding customer experience and take real pride in ensuring quality and consistency of every dish produced. You will love working with fresh ingredients from around the world and learning new processes and techniques. You will lead by example and enjoy sharing your skills and experience with others.

To be successful in this role you will:

ensure quality and consistency of food during all stages of production;
be fully responsible for the overall operation, progress and timing of various sections within the Kitchen;
ensure appropriate stock levels are maintained and ordering is optimised;
participate in the HACCP procedure according to the company’s Food Safety Management System;
lead by example and uphold professional standards, at all times, providing a source of knowledge and inspiration to all kitchen staff; and
awareness of financial performance including recipe costing and GP targets.

We Offer

Competitive rates of pay
Share of service charge
Excellent training and progression opportunities
24/7 employee assistance and wellbeing programme
Staff social events
Staff referral scheme
50% off food at all our venues

Base Rate - £13.50 Per Hour