Sous Chef – Michelin-Starred Restaurant

An exciting opportunity has arisen for a talented Sous Chef to join the brigade at an exceptional luxury country house hotel in Cumbria. Set amongst beautiful countryside this destination property has built an outstanding reputation for food and is home to a Michelin-starred restaurant showcasing refined seasonal cooking and some of the best produce the region has to offer.

This is a fantastic opportunity for an ambitious Sous Chef to become an integral part of the Michelin-starred kitchen team. Youll work alongside highly skilled chefs helping to deliver exceptional tasting menus while maintaining the precision consistency and creativity expected at this level.

Whats in it for you

• 40000 per annum plus 2000 service charge
• Temporary live-in accommodation
• Working directly within a Michelin-starred restaurant
• Cooking with outstanding seasonal and locally sourced produce
• Fantastic opportunity to further develop your fine dining career

Your day-to-day will include:

• Supporting the senior kitchen team with the day-to-day running of the restaurant kitchen
• Taking responsibility for your section and helping to lead the brigade during service
• Preparing and delivering dishes to Michelin-starred standards
• Supporting training and developing junior chefs within the brigade
• Working closely with the wider kitchen team on menus preparation and service

Were looking for someone who:

• Has previous Sous Chef experience within a quality fine dining kitchen
• Has a strong background working with fresh seasonal produce
• Understands the standards and attention to detail required at Michelin level

This is a brilliant opportunity for an ambitious Sous Chef to develop their career within an award-winning kitchen. Youll be cooking at Michelin-starred level surrounded by beautiful countryside and working with a brigade that is passionate about pushing standards and creating something special.

PLEASE NOTE YOU WILL NEED THE RIGHT TO WORK IN THE UK TO BE SUITABLE FOR THIS ROLE.

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