£35,000-£40,000 + TRONC | Live-in on Estate
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 a standout Senior CDP / Junior Sous 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
* £35,000-£40,000 (up to £41k DOE) + TRONC
* Live-in accommodation on site
* 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
Salary description
£35000.00 - £41000.00 per year