Situated in the heart of the City, in the former Midland Bank headquarters, The Ned houses Ned’s Club, a private members’ space, gym and rooftop, alongside a public spa, ten restaurants and bars and 250 hotel bedrooms.

Do you want to join one of the best places to work in hospitality?

What’s the role?

Commis Chef – immediate start available

Where will you be working?

At The Ned, we have restaurants in almost every cuisine, from pan-Asian to American diner, and Italian to fine dining.

What will you be doing?

• You’ll be assisting in the production of our food, compiling the daily mise en place, and ensuring that all food is cooked and presented to our exceptional Ned standards
• Attention to detail is key, so you’ll clean and maintain all kitchen areas to the best health and safety standards and report any shortcomings

What can The Ned give you?

• Salary of 13.60/hour including service charge
• Complimentary meals in our friendly team restaurant, Neddy’s including monthly payday breakfast
• Exciting learning and development programmes to help progress your career
• Exclusive rates at The Ned for staying and eating for you, your family and friends
• Wellbeing and health benefits, including Reward Gateway and Wagestream, with access to gym, shopping, and cinema discounts
• Your birthday off after a year of service and more holiday after five years
• Paid volunteer day
• Refer a friend scheme of up to £1,000
• Regular social events, including an annual pool party
• Employee assistance programme – 24/7 advice and support
• Reward and recognition initiatives

At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.

Please let us know of any specific needs you may have during your interview.

All candidates must be eligible to live and work in the UK to be considered for this role.

Apply today and join us as a Commis Chef

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