Sous Chef

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. Key Responsibilities

• 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 Chef's 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
• 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.

• £35,000 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