Job Description

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.

Skills Required