About SAINT-JEAN Deli

SAINT-JEAN Deli is the natural extension of our plant-based culinary vision. Alongside our signature baked goods and sourdough breads, the Deli offers a carefully curated selection of savoury dishes, sandwiches, salads, soups, desserts, and ready-to-eat creations, complemented by home goods and branded merchandise.

The Deli kitchen plays a central role in shaping the Saint-Jean experience, where quality, creativity, and consistency meet.

About the Role

As Deli Kitchen Chef, you will lead the production and daily execution of our deli menu. This role requires a thoughtful balance of culinary creativity, operational organisation, and team leadership.

You will be responsible for maintaining Saint-Jean’s high standards in flavour, presentation, and workflow, while contributing to the ongoing development of our food offering.

This position is ideal for someone who enjoys both structure and creativity, and who thrives in a dynamic, detail-driven environment.

Key Responsibilities

• Lead the preparation and production of the deli menu

• Ensure consistency, quality, and presentation standards

• Contribute to menu development and seasonal creations

• Maintain an organised and efficient kitchen workflow

• Manage ingredient ordering and supplier coordination

• Oversee stock levels and conduct regular stock counts

• Handle kitchen administration and basic operational reporting

• Manage kitchen planning and team scheduling

• Uphold food safety and hygiene standards

• Support and guide sous-chefs when required

• Collaborate closely with the wider Saint-Jean team (bakers, FOH and managment team)

About You

You are a culinary professional who values precision, creativity, and teamwork.

• Experienced in sweet and savoury preparations, including:
  – Savoury baked goods
  – Sandwiches & salads
  – Soups & ready-to-eat dishes
  – Plant-based desserts

• Creative, curious, and passionate about food

• Strong interest in seasonal, high-quality ingredients

• Organised, proactive, and comfortable managing multiple tasks

• Detail-oriented with a strong sense of presentation

• Quality-driven and consistent

• Familiar with food safety and hygiene regulations

• Comfortable working in a semi-open kitchen environment

• Team-oriented with good communication skills

• Capable of guiding a small team (1–2 sous-chefs when needed)

• Knowledge of bakery products (sourdough, baked goods) is a plus

• Experience with plant-based cuisine is a plus, not required

• Adaptable and open to flexible scheduling, including weekends

Availability
32–38 (full time) hours per week
Start date: 1 April 2026 (or earlier)

What We Offer

At SAINT-JEAN, we believe great work thrives in a supportive, inspiring environment.

- Space for creativity and personal development
- Annual performance review & development plan
- Flexible scheduling (Monday–Sunday)
- Min. two consecutive days off per week
- Day shifts only (7–8 hours per day)
- Full time working week = 38hours
- Weekend surcharge payments
- Fixed hours employment contract
- 25 paid holidays per year (based of full time)
- Competitive salary (holiday allowance paid monthly)
- Staff, friends & family discounts
- Regular team events & activities

SAINT-JEAN operates under the Bakery Collective Labour Agreement (CAO)
Mandatory participation in the Bakery Pension Plan.