Living the Dream
Gee’s Restaurant opened after an extensive refurbishment on 16th February 2013.
This iconic glass house, originally built in 1897 in North Oxford has been restored with a new bespoke kitchen, new interior & new menu now in place.
Food Director Julian O’Neill has commissioned a state of the art, bespoke Athanor cooking range made in Annecy, France. The range includes induction & planchar, wood fire oven & charcoal grill, water baths & hot mixer.
Head Chef Jonas Lodge & Sous Chef Richard Allen say ‘We’re living the dream’.
Jonas would like a hand from a couple of enthusiatic & experienced Chef de Parties & Demi Chef de Parties.
Gee’s produce is creatively sourced & we maintain close relationships with our suppliers, Aberdeen Angus beef, Poll Dorset lamb & Oxford Sandy & Black pork is supplied by our owner’s Oxfordshire farm. We also own the Old Parsonage Restaurant & Quod Brasserie. There are opportunities to cross train & move within the business.
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