The Estate Kitchen caters for extraordinary weddings and events held at Wilderness Reserve, an 8000-acre estate of woodland, lakes and rolling pasture, sprinkled with an eclectic collection of historic and traditional Suffolk properties. From the grand Grade II listed manor house and restored 15th century barn, to charming, thatched cottages and romantic retreats, Wilderness Reserve is a long-term conservation and restoration project - protecting English nature and breathing new life into historic properties. It is unlike anything or any place you've ever been before.
The Job
Private dining experiences and fire pit cooking.
Our chefs are regularly involved with all of the above, cooking alongside chefs such as Raymond Blanc, Michael Roux Jr, Angela Hartnett, Jose Pizarro and more.
Providing in-accommodation private dining and fire pit cooking to our discerning guests and household name brands in fabulously appointed properties. Your day-to-day will be working in our state-of-the-art estate kitchen, a commercial kitchen unlike anything else you'll find in Suffolk. You will provide consistently excellent food that exceeds expectations for our guests, corporate events, and weddings, whilst leading a brigade of experienced chefs. An excellent mix of restaurant cooking and event catering on a large scale.
Key Responsibilities
The Chef will be responsible for preparing high-quality meals, ensuring food safety and hygiene standards, managing inventory, and contributing to menu development. This role requires strong cooking skills, attention to detail, and the ability to work under pressure in a fast-paced kitchen environment.
Prepare and cook dishes according to recipes, portion control, and presentation standards.
Maintain high standards of food hygiene and follow health and safety guidelines.
Collaborate with the Head Chef and kitchen team in menu planning and development.
Supervise and train junior kitchen staff, as needed.
Monitor inventory and assist with ordering ingredients and supplies.
Ensure kitchen cleanliness and compliance with food safety regulations.
Adapt menus to cater to customer dietary requirements and seasonal availability.
Maintain consistency in food quality and presentation during service.
Requirements
Proven experience as a Chef, Cook, or similar role in a professional kitchen.
Culinary degree or relevant training preferred (but not always required).
In-depth knowledge of food preparation, kitchen safety, and sanitation.
Ability to work efficiently in a high-pressure environment.
Strong communication and team collaboration skills.
Flexibility to work evenings, weekends, and holidays.
Preferred Qualities
Creativity and passion for food.
Leadership experience in a kitchen setting.
Understanding of cost control and kitchen budgeting.
Job Type: Full-time
Pay: £35,000.00-£38,000.00 per year
Benefits:
Company events
Company pension
On-site parking
Work Location: In person