Junior Chef

The Junior Chef is a developing culinary professional within the EHA kitchen. Work tasks: Daily Production • Execute mise en place independently and as instructed • Prepare assigned components and selected dishes for breakfast, lunch and dinner • Follow established recipes, methods and plating standards with precision • Ensure readiness for service at all times • Support retreat menu execution across all meal periods as required Kitchen Operations • Maintain a clean, organised and efficient workstation • Participate in shared opening and closing procedures • Assist in receiving, checking and storing deliveries • Apply FIFO and correct stock rotation at all times • Handle equipment and ingredients with care and responsibility Service Support • Support the Sous Chef and Head of Culinary during service • Communicate clearly and calmly during busy periods • Maintain focus and consistency under time structure • Assist with basic plating and pass organisation as required Foundational Culinary Preparation • Prepare stocks, broths and base elements • Support fermentation, pickling and preservation work • Assist with plant-forward and seasonal mise en place • Develop understanding of flavour balance and menu structure Resource Responsibility • Use ingredients carefully to minimise waste • Support portion control and preparation accuracy • Maintain awareness of product value and storage standards Food Safety and Standards • Follow HACCP requirements at all times • Maintain high personal and kitchen hygiene standards • Ensure correct labelling, storage and cleaning procedures • Work in full alignment with established SOPs We offer: EHA offers a thoughtful, high standard working environment grounded in authenticity, care and personal agency. We value co creation, taking responsibility, and encouraging each team member to grow from their natural strengths. You will be supported through ongoing professional development and training that contributes to your long-term career path, while working alongside a team committed to regenerative hospitality, built with intention and respect from the inside out. Compensation and Benefits We offer competitive pay and benefits, supportive working conditions, and a team culture where your contribution is genuinely valued. Applicants relocating to Hiiumaa may also be eligible for accommodation support. This position suits someone who thrives in guest-focused teamwork, is motivated by ongoing development, and enjoys being part of a team committed to continuous improvement. Other requirements: Accountability • Quality and consistency of assigned preparation tasks • Punctuality and readiness for all shifts • Cleanliness and organisation of workstation • Professional and respectful bEhaviour • Active participation in team workflow • Continuous technical development Required Competencies Technical Skills • Solid and disciplined knife skills • Understanding of fundamental cooking methods • Ability to follow and execute recipes independently • Basic knowledge of flavour balance and seasoning • Understanding of food safety and hygiene standards • Confidence in basic hot and cold preparation Operational Capability • Ability to work in a structured, multi-task environment • Strong organisational habits • Readiness for physically active work • Comfort with cleaning and shared operational duties • Consistency in performance across long service days Personal Qualities • Strong willingness to learn and improve • Calm and focused under pressure • Detail-oriented and methodical • Reliable and consistent in daily performance • Open to feedback and structured development • Respectful and team-oriented • Genuine interest in seasonal, plant-forward and sustainable cuisine Work Structure and Expectations • Full-time presence required during retreats • Shift-based work aligned with retreat schedule • Higher production intensity during retreat periods • Broader operational task range during low occupancy periods • Increasing responsibility as technical capability develops • The Junior Chef must understand that retreat rhythm differs from a traditional à la carte kitchen. Growth Path EHA is structured to grow talent internally. A successful Junior Chef can progress toward: • Chef de Partie • Expanded responsibility in retreat menu execution Development includes exposure to: • Fermentation techniques • Seasonal island produce • Structured retreat service model • Sustainable kitchen systems • Menu execution across multiple meal formats Performance Indicators • Consistency and precision in mise en place and assigned dishes • Readiness for service • Clean and well-maintained workstation • Demonstrated technical improvement • Positive contribution to team stability and workflow • Alignment with EHA culinary standards and culture Option to work from home: No

Cook