Job Title: Junior Sous Chef
Location: Knepp Wilding Kitchen & Shop, Knepp Estate, Dial Post
Salary: £32,500 per annum share of gratuity
Job Type: Permanent, Full Time- Approximately 40 hours across five working days.
Overseas candidates will NOT be considered for this role. We are not sponsoring Visa's at this time, so please refrain from applying unless eligible to work in the UK.
The Knepp Rewilding Project:
Knepp is a 3,500 acre estate devoted to nature conservation based pioneering rewilding principles. Using grazing animals as the drivers of habitat creation, and with the restoration of dynamic, natural water courses, the project has seen extraordinary increases in wildlife.
The estate attracts hundreds of thousands of visitors a year and is the subject of a best-selling book, many newspaper articles and now a major film, released at the London Film Festival, nationwide in cinemas and now available to stream online.
Please note that it is essential that applicants are able to drive as no public transport is available to our location.
The Knepp Wilding Kitchen:
The brand new, £4m Wilding Kitchen & Shop combines a restaurant and shop in some beautiful farm buildings on the estate and acts as a gateway for visitors who are coming to visit.
The site is primarily daytime only (breakfast and lunch, seven days a week), with occasional evening events, mainly in the summer.
Knepp has created a butchery, producing award-winning beef, venison and pork. As part of this new venture, the restaurant is able to showcase the best quality, wild range, organic meat, as well as produce from our new 3-acre organic market garden. Our aim is to create one of the most exciting and sustainable culinary locations in Britain, with a dedicated local and national following.
The Knepp Wilding Kitchen was named runner up as the most sustainable restaurant at the National Restaurant Awards in its first year of opening and will shortly (hopefully!) be listed in the Good Food Guide.
The Role:
As one of our senior team you will work directly under our Head Chef, Alex Dome. The senior team are responsible for overseeing the daily operations of the kitchen, managing staff, and ensuring food quality and presentation meet the establishment's standards. They also play a crucial role in training junior chefs, managing inventory, and handling tasks like ordering and invoicing. In essence, a sous chef is a key leader, problem-solver, and a crucial support for the head chef. You will be able to take control of the pass when on duty and control of the Kitchen when agreed in the absence of the Head Chef.
Job Requirements:
3 years experience in a professional kitchen
Proven experience in controlling a pass and/or running a small brigade kitchen
Legal to work in the UK
To work weekend/s
Ability to travel to our slightly rural location (i.e. by car or similar - public transport unfortunately is not practical at this time).Employee perks benefits:
Staff discount
Estate pension plan
Wine training/tastings
Team trips, safaris of the rewilding project, and annual parties
Share of tips
Primarily day time hours (9am-5pm)
Bonus possibilityPlease click on the APPLY button to submit your CV for this role.
Candidates with the relevant experience or job titles of: Chef, Chef de Partie, Sous Chef, Commis Chef, Chef Assistant, Catering Assistant, Catering Support, Experienced Chef, Kitchen Chef, Food Preparation, Station Chef, Cook, Cook Assistant may also be considered for this role