Fine Dining Sous Chef — Lead Kitchen & Seasonal Menus

Daylesford Stays; Chipping Norton; On-site; GBP 42,000 - 52,000; Full time

Benefits offered by this job

40% off bath, body & home fragrance (D

Lunch discounts 50% off (Farm shops)

30% off Daylesford restaurants & 10% P

Wellbeing support (Employee Assistance

Private medical insurance

Pension scheme

Volunteering days

Refer a friend scheme (£750)

Job summary

Daylesford Stays, part of The Bamford Collection, is seeking a Sous Chef to support the Head Chef in delivering exceptional dining experiences at The Wild Rabbit in Kingham. You will lead a kitchen team in a fast-paced, high-standard environment and play a key role in menu development, quality and cost control.

We value hands-on leadership, teamwork and pride in consistent, impeccable food. Attractive benefits and a generous bonus structure are available, with a 48-hour week model in a fine

Qualifications

• Experience at multi-rosette or Michelin star level.
• Leadership and training skills to develop junior staff.
• Ability to maintain high culinary standards under pressure.
• Strong emphasis on food safety, hygiene and cost awareness.

Responsibilities

• Support Head Chef with day-to-day kitchen management and service.
• Lead the kitchen in the Head Chef's absence.
• Drive food quality, consistency and presentation across dishes.
• Assist in managing food costs, stock, labour and margins.
• Champion food safety, hygiene and health & safety standards.
• Contribute to menu development and seasonal ideas.
• Recruit, train and develop team members, fostering a positive culture.
• Lead by example during service to maintain a calm, organized kitchen.

Skills

Michelin star level experience

Calm under pressure

Leadership and mentoring

Team motivation

Job description

Daylesford Stays, part of The Bamford Collection, is seeking a Sous Chef to support the Head Chef in delivering exceptional dining experiences at The Wild Rabbit in Kingham. You will lead a kitchen team in a fast-paced, high-standard environment and play a key role in menu development, quality and cost control.

We value hands-on leadership, teamwork and pride in consistent, impeccable food. Attractive benefits and a generous bonus structure are available, with a 48-hour week model in a fine