Sous Chef - Destination Dining Boutique Hotel £35,000–£40,000 TRONC | Live-in on Estate Cook where the landscape shapes the menu. Wake up on the farm, work with ingredients reared and grown metres from the kitchen, and be part of a restaurant with genuine destination ambitions. This is an exceptional opportunity for a Sous Chef - or a standout Senior CDP / Junior Sous ready to step up - to join a serious, forward-thinking team focused on craft, seasonality and creating a dining experience worth travelling for. Experience in high-end kitchens is essential, with exposure to Michelin Guide or AA Rosette environments highly advantageous. Why this is different A restaurant with clear destination credentials and ambitious goals True estate-led farm-to-fork cooking Hands-on work with nose-to-tail butchery, foraging, fermenting and preservation Traditional craft with modern gastronomic techniques Live and work on a working farm - a genuine lifestyle role Collaborate with a highly respected Head Chef and Executive Chef Package £35,000–£40,000 (up to £41k DOE) TRONC Live-in accommodation on site Excellent company benefits with a group operator The role Support leadership of a high-performing kitchen Drive standards and consistency across service Contribute to creative, seasonal menu development Mentor and develop junior chefs About you Ambitious, standards-driven and passionate about craft Excited by produce-led cooking and rural living Ready to be part of a kitchen with serious intent If you want your next role to feel like a step into something meaningful - not just another service - this is a rare opportunity.