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):
Assisting the Head Chef with the running and management of the kitchen
Plan and execute daily menus
Ordering and preparation of all produce
Guiding chefs and KP in daily duties and MEP
Maintaining an organised dry store/fermentation room
Keeping a clean orderly kitchen and pot wash area
Working to the company’s sustainability principles
FOH duties (all staff are responsible for actively serving our guests during service)
Learning the stories of our produce, suppliers and the wines we serve
Preparing (in rotation) a family meal for staff tea each day
Any other duties appropriate to the position
The ideal candidate will be:
Personable
Intuitive
Confident
Openminded
A great communicator
Please email Jess at kitchen@WTLGI.co with your CV, a cover letter and your notice period before the 1st of April 2025.
The Industry Table
At Where The Light Gets In, our industry table fosters community and connection within the hospitality industry. The Industry Table is our team’s effort to help encourage equal opportunities so that all can access our tasting menu and be inspired. Exploring other chefs’ menus, and experiencing other restaurants’ hospitality has, and continues to be, a key part of our team’s culinary journeys. We also believe in the power of stepping outside your comfort zone, which is why we invite you to dine with a complete stranger. This unique experience is designed to help you develop new connections and friendships with fellow hospitality professionals.
Whether you’re a curious chef, a sommelier, a front-of-house staff, or any other industry professional, this incentive allows you the chance to enjoy our tasting menu on us.
If you would like to take part, keep an eye out on our socials for the next table. Please send us a message with where you work, your position, and why you would like to join us.
The only rules are: that you cover drinks, help spread the word about our industry table programme, and provide valuable feedback on your experience.
