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.