Ready for your first step into kitchen seniority? This role was built for it.
Iscoyd Park is a family-owned Georgian manor house set in a 750-acre estate and one of the UKs most celebrated wedding and events venues. Food sits at the heart of everything we do: 100130 weddings a year with wedding breakfasts for up to 160 guests, plus tasting menus, supper clubs, Sunday lunches, afternoon teas, private dinners and wellness retreats. No two events are the same and few kitchens anywhere offer this breadth of experience in a single role.
Were looking for a talented Junior Sous or Chef de Partie ready to step up. Youll run your own section,take ownership of real services, and be actively developed with a clear, genuine pathway to a full Sous
Chef position as the venue grows.
Everything here is made from scratch, from whole ingredients no pre-peeled, pre-sliced or pre-prepared anything. If that excites you rather than scares you, read on.
What youll be doing
Running your own section through prep and service across everything we do wedding banquets, fine dining and tasting menus, feasting and BBQ, afternoon teas, canapés and bowl food
Playing a full part in large-scale weddings for up to 160 guests, keeping quality, presentation and timing flawless
Taking ownership of resident breakfasts for guests in our 19 bedrooms cooked fresh to order and treated with the same pride as the grandest event
Deputising for the Sous Chef on days off, holidays and split services
Contributing to our house-made larder sourdough and fresh breads, flavoured oils, pickles and preserves
Helping guide junior chefs and our trained front of house colleagues we operate as one integrated team
Who were looking for
Solid experience as a Chef de Partie in a quality kitchen restaurant, events or country house where standards genuinely matter
Confident, tidy section work and careful plating under pressure
Some banqueting or volume experience, or a clear appetite to master it
Sound knife skills and real comfort working from whole, fresh ingredients
Enthusiasm for vegetarian and vegan cooking treated with full ambition here, never as an afterthought
Level 2 Food Safety (well support you to Level 3)
Ambitious, ego-free and collaborative were family-run, and character matters as much as skill
An interest in bread, fermentation, pickling, foraging or local produce is a bonus, not a requirement.
What we offer
Competitive salary and benefits
Structured, hands-on development from the Head Chef and Sous Chef: butchery, pastry, bread and
larder work, banqueting at scale, and menu costing
A clear, genuine pathway to a full Sous Chef position
Unmatched variety fine dining, banqueting, feasting and afternoon teas, often in the same week
A loyal, supportive kitchen team and passionate, open-minded owners who invest in their people
One of the most beautiful workplaces in the UK
Good to know
Five-day working week structured around the events calendar; weekends are a core part of the rota. Due to our rural location, a driving licence and access to a vehicle are required.
Sound like you? Apply now with your CV wed love to help you take the next step in your career at Iscoyd Park.
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