Employment at Simon Johnson


The staff at Simon Johnson are passionate about FOOD. Friendly and knowledgeable they are there to guide you around our stores. They are delighted to recommend a cheese selection, or provide information on cooking, serving and preparing our various products, or assist with selecting gifts for family, friends and associates.

We are always on the lookout for enthusiastic people with commonsense, initiative, sales ability and an interest in food and dining. Applicants must be of smart appearance, fit, energetic with a willingness to work as part of a team with an excellent command of the English language and good communication skills. Experience working in a similar style/high quality food related establishment preferred.

The Simon Johnson retail experience is unrivalled, from the knowledgeable staff to the expertly curated shelves and product range including over 50 local and international cheeses, premium cured meats, dried handmade pastas, artisan vinegars, premium chocolates and sweets, elegant handcrafted homewares and the latest kitchen gadgets.

We have a supportive, collaborative and passionate team culture. We pride ourselves on providing extensive training and ongoing career development opportunities and will ensure you receive the tools that you need to succeed in your role.

If you have minimum 3 year retail management experience in a high turnover food retail outlet and exceptional customer service skills we would love to meet you and talk to you about these exciting roles. Please forward your resume to Simon Cox scox@simonjohnson.com

What's On

CHEESE OF THE MONTH

Tête de Moine means "Monk's Head" and is derived from the original recipes from the monks of the abbey of Bellelay, in the mountaineous zone of the Bernese Jura, the French-speaking area of canton of Bern. Since May 2001, it has enjoyed an "Appellation d'origine contrôlée" (AOC). Tasting Notes - Tête de Moine is best when carefully scraped with a knife in order to develop its scented flavours. It is excellent with dry white wine, after being matured for a minimum of 2.5 months on small plank of spruce. In 1982 the girolle was invented, an apparatus which makes it possible to make rosettes of Tête de Moine by turning a scraper on an axle planted in the centre of the cheese which increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour to develop.
August