Sous Chef

Knekt Hub; England; On-site; GBP 36,000 - 42,000; Full time

Job summary

A renowned Cotswold restaurant is seeking a Junior Sous / Sous Chef to lead a high-performing brigade. Candidates must have experience in Rosette or Michelin-star establishments, with the ability to deliver precision in a fast-paced kitchen. This role benefits from a 4-day working week, opportunities for career progression, and perks including discounts and private medical options.

Benefits

Career progression with Michelin-level mentors

Dining, retail, and wellness discounts

Private medical options

Meals on duty

Free parking

Qualifications

• Current Junior Sous or strong CDP ready to step up.
• Background in Rosette or Michelin-recognised restaurants.
• Sharp palate and precise technique.

Responsibilities

• Lead services on the station and from the pass.
• Execute and elevate dishes to 3 Rosette level.
• Mentor junior chefs; train and quality-check.

Skills

Culinary Experience

Food Handling

Restaurant Experience

Kitchen Management Experience

Food Preparation Experience

Kitchen Experience

Labor Cost Analysis

Catering

Cooking

Cost Control

Sanitation

Knife Skills

Job description

Junior Sous / Sous Chef 3 AA Rosette Restaurant Service Charge 4-Day Week

Location: Chipping Norton Oxfordshire (OX7)

Salary: 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 23 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.

Whats on Offer

• 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 0

Key Skills

• Culinary Experience
• Food Handling
• Restaurant Experience
• Kitchen Management Experience
• Food Preparation Experience
• Kitchen Experience
• Labor Cost Analysis
• Catering
• Cooking
• Cost Control
• Sanitation
• Knife Skills

Employment Type: Full Time

Vacancy: 1

Monthly Salary: 36000 - 42000