Junior Sous / Sous Chef – 3 AA Rosette Restaurant | £36,000–£42,000 Service Charge | 4-Day Week Location: Chipping Norton, Oxfordshire (OX7) Salary: £36,000–£42,000 base (DOE & level) service charge (OTE uplift) Hours: 4-day working week | ~48 hours About the Restaurant In the heart of the Cotswolds, this 3 AA Rosette restaurant with rooms delivers refined modern British cuisine rooted in seasonality, sustainability, and craftsmanship. A Michelin-background Executive Chef joined this summer, ushering in a new era of innovation and excellence with a clear ambition to reclaim a Michelin Star. Expect the warmth of a Cotswold inn with the precision of a fine-dining kitchen. The Opportunity We’re hiring a Junior Sous / Sous Chef (level dependent on experience) to take a hands-on leadership role in a high-performing brigade. You’ll work with exceptional estate-sourced produce, contribute to menu development, lead services from the pass when required, and help coach a motivated team striving for top accolades. Your Responsibilities Lead services on your station and from the pass when required; set the pace and standard. Execute and elevate dishes to 3 Rosette level, maintaining absolute consistency. Own daily mise en place, section organisation, and readiness. Mentor junior chefs; train, brief, and quality-check to keep standards tight. Support menu development, tastings, and seasonal changes with the senior team. Assist with ordering, stock rotation, wastage control and GP targets. Uphold meticulous food safety, allergen and HACCP compliance. Be an ambassador for the kitchen culture: calm, collaborative, and exacting. About You Current Junior Sous or strong CDP ready to step up — or an established Sous seeking a quality-led, ambitious kitchen. Background in 2–3 Rosette or Michelin-recognised restaurants. Sharp palate, precise technique, and plate-perfect presentation. Confident leading sections and supporting the Head Chef/Sous at the pass. Organised, commercially aware, and serious about sustainability and provenance. Positive communicator who builds trust and lifts team performance. What’s on Offer £36,000–£42,000 base (DOE & level) service charge (OTE uplift). 4-day working week for better balance. Career progression with Michelin-level mentors and a clear pathway as the kitchen pushes for further accolades. Group perks typically include: dining/retail/wellness discounts from day one; volunteering day; private medical options; pension scheme with employer match; life assurance; 24/7 EAP; meals on duty, uniform, and free parking. Join the Journey This is a rare chance to help shape the next chapter of a celebrated Cotswold restaurant — where tradition meets innovation and standards are non-negotiable. Apply: Jonny — jonny@knekthub.com | 0161 528 5555