Chef de Partie / Junior Sous Chef Michelin-Starred Modern British Restaurant | Lake District £34,000–£36,000 Tronc 48 Hours | Paid Overtime | 3 Days Off Weekly Temporary Live-In Available An exceptional opportunity has arisen for a Chef de Partie or Junior Sous Chef to join one of the Lake District’s most highly regarded Michelin-starred restaurants. Set within a beautifully restored 17th-century inn, this is a serious, produce-led kitchen known for modern British cooking rooted in seasonality, heritage and precision — offering the rare combination of Michelin standards and genuine work–life balance. This is an ideal opportunity for either a strong Chef de Partie ready to step up, or a current Junior Sous looking to develop within a highly respected Michelin environment. The Role Working closely with the senior team, you will play a key role in supporting both day-to-day service and the wider organisation of the kitchen. You will: Run your section confidently during prep and service Support the senior team in delivering dishes to Michelin-star standard Work across tasting menu service and seasonal menu development Help maintain strong organisation, prep standards and consistency Support and guide junior members of the brigade Assist with ordering, stock rotation and kitchen structure Uphold high standards of hygiene, discipline and execution This is a hands-on role offering genuine scope to develop further within the brigade, while taking on more responsibility over time. The Kitchen 1 Michelin Star Modern British, produce-led cooking Seasonal tasting menu operation Highly skilled, supportive brigade Ingredient-focused, technically driven environment This is a kitchen that values craft, consistency and thoughtful cooking, without the burnout often associated with similar standards elsewhere. The Package £34,000–£36,000 base salary Tronc on top Paid overtime above contracted hours 48-hour contract Three days off every week Temporary live-in accommodation available (minimal cost) Staff meals and pension Uniform provided Genuine progression within a Michelin-starred kitchen Work–Life Balance A standout feature of this role: Monday OFF Tuesday OFF One additional day OFF each week Plus: Prep-focused Wednesdays often finishing early Two-week closure in January One-week closure in August Additional flexible leave Closed Christmas Eve, Christmas Day & Boxing Day A genuinely rare rota at this level. The Ideal Candidate Strong Chef de Partie or Junior Sous Chef Experience in Michelin-star, 3 AA Rosette or equivalent quality kitchens Strong technical grounding and attention to detail Calm, organised and reliable in service Passionate about seasonal British produce and modern cooking Positive attitude and strong team ethic Keen to develop within a serious, award-winning kitchen Why This Role This is a rare opportunity to combine: Michelin-starred cooking Strong salary at this level Outstanding work–life balance Real progression A genuinely supportive kitchen culture If you’re looking for a role that offers serious standards without sacrificing quality of life, this is a standout opportunity.