Sous Chef – superb farm to fork concept –
A fantastic opportunity has come up for a talented Sous Chef with a real love of cooking fresh, seasonal cuisine. The restaurant has been going from strength to strength and as a result they now need a senior chef to assist with the continued development.
The restaurant is family owned and run by two very experienced hospitality professionals. They grow the majority of their produce on site and source their other ingredients regionally, using artisan suppliers.
They offer a multi course dining experience for both lunch and dinner and the menus change daily. The successful Sous Chef will be an integral part of the team and involved in menu design, foraging and managing the kitchen in the Head Chefs absence.
There is a great team spirit here where everyone is working towards the same goals. A good deal of care and attention is given to the wellbeing of the staff too, with plenty of food and wine tastings at the restaurant and off site at various farms and vineyards.
Other benefits for the Sous Chef include a generous salary, sensible working hours and the opportunity for a 4 day week.
Transport will be essential for this role due to the rural location.
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