Sous Chef / Junior Sous Chef – Destination Dining Boutique Hotel
£38,000 + TRONC | Live-in on Estate | 48hour week
Cook where the landscape shapes the menu.
Wake up on the farm, work with ingredients reared and grown metres from the kitchen, and be part of a restaurant with genuine destination ambitions.
This is an exceptional opportunity for a Sous Chef or Junior Sous – or a standout Junior Sous / Senior CDP ready to step up – to join a serious, forward-thinking team focused on craft, seasonality and creating a dining experience worth travelling for.
Experience in high-end kitchens is essential, with exposure to Michelin Guide or AA Rosette environments highly advantageous.
Why this is different
- A restaurant with clear destination credentials and ambitious goals
- True estate-led farm-to-fork cooking
- Hands-on work with nose-to-tail butchery, foraging, fermenting and preservation
- Traditional craft with modern gastronomic techniques
- Live and work on a working farm – a genuine lifestyle role
- Collaborate with a highly respected Head Chef and Executive Chef
Package
- £38,000 + TRONC
- Live-in accommodation on site (£75pw)
- Excellent company benefits with a group operator
The role
- Support leadership of a high-performing kitchen
- Drive standards and consistency across service
- Contribute to creative, seasonal menu development
- Mentor and develop junior chefs
About you
- Ambitious, standards-driven and passionate about craft
- Excited by produce-led cooking and rural living
- Ready to be part of a kitchen with serious intent
If you want your next role to feel like a step into something meaningful – not just another service – this is a rare opportunity.
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