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)
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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.
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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.
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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
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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
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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.
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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
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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.