Sous Chef

Sous Chef Michelin-Recommended 3 AA Rosette Restaurant

Location: Rural Bedfordshire (own transport required)
Salary:
35000 per annum DOE
Contract: Full-time permanent
Hours: Structured rota with excellent worklife balance
Accommodation: Not available (relocation support can be discussed)

This is a modern fine-dining restaurant operating at 3 AA Rosette level and recommended in the Michelin Guide set within extensive private parkland on a historic country estate.

The kitchen delivers refined modern British tasting menus driven by seasonality natural flavour pairings and precision. Service is professional knowledgeable and warm with food and wine working hand in hand to create a genuinely memorable guest experience.

This is a well-run calm and focused kitchen environment where standards are high but culture and development are taken seriously.

We are seeking a Sous Chef to support the Head Chef in the day-to-day leadership of the kitchen.

You will be fully capable of running service overseeing sections and leading a small brigade of Chefs de Partie. This is a hands-on role with real responsibility ideal for someone who enjoys mentoring others while maintaining technical excellence across the board.

• Lead and support the kitchen team during prep and service
• Run any section confidently ensuring consistency and quality
• Deliver dishes in line with the Head Chefs vision and standards
• Support ordering stock control and cost awareness
• Train and develop junior chefs sharing knowledge and skills
• Uphold food safety hygiene and organisational standards
• Contribute creatively to menu development and refinement

• Currently a Sous Chef or strong Senior Chef de Partie ready to step up
• Solid experience in 3 AA Rosette or equivalent fine-dining kitchens
• Technically strong including pastry and bread knowledge
• Calm organised and confident leading a service
• Passionate about quality learning and progression
• Strong work ethic and team-first mindset
• Own transport essential due to rural location

One of the standout features of this role is the balanced working week
:

• Monday & Tuesday: Off
• Wednesday: Development & prep day (no service)
• Thursday Saturday: Lunch afternoon tea & dinner
• Sunday: Lunch & afternoon tea only
• Sunday & Wednesday evenings: Off
• Full closure over Christmas & New Year

This structure allows time for training R&D and genuine recovery which is increasingly rare at this level.

• 35000 salary depending on experience
• Pension scheme and bonus potential
• Two full days off and four nights off every week
• Full Christmas & New Year closure
• Creative input encouraged
• High-quality ingredients and excellent facilities
• Meals on duty
• Supportive inclusive and professional working environment

If youre a Sous Chef looking for a serious fine-dining role with structure balance and long-term development this is a rare opportunity.

Apply with your CV or get in touch for a confidential discussion.