Sous Chef

Sous Chef – Michelin-Recommended, 3 AA Rosette Restaurant

Location: Rural Bedfordshire (own transport required)
Salary: £35,000 per annum DOE
Contract: Full-time, permanent
Hours: Structured rota with excellent work–life balance
Accommodation: Not available (relocation support can be discussed)

The Restaurant

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.

The Role

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

About You

• 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

Working Pattern & Lifestyle

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.

What’s On Offer

• £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

Apply

If you’re 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.