Sous Chef - The Wild Rabbit

Bamford Collection; West Suffolk, Chipping Norton; On-site; GBP 43,000; Full time

Job summary

Join a leading lifestyle brand as a Sous Chef at The Wild Rabbit. You'll be responsible for running kitchen operations, supervising staff, and ensuring high-quality food service. This role offers a chance to work with organic produce and contribute to sustainability efforts.

Benefits

Discounts on products, treatments, and dining experiences

Paid volunteering days

Subsidised private medical insurance through Bupa

Up to 9% pension scheme contribution

Life assurance covering up to a year's salary

24/7 mental health support via Employee Assistance Programme

Qualifications

• Experience at a multi-rosette or Michelin star level required.
• Calm and level-headed under high-stress situations.

Responsibilities

• Run service efficiently in the absence of the Head Chef.
• Supervise junior chefs during service.
• Achieve food revenue targets and manage kitchen budget costs.

Skills

Leadership

Team Efficiency

Calm Under Pressure

Education

Experience at a multi-rosette or Michelin star level

Job description

THE BAMFORD COLLECTION IS A GROUP OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING AND NURTURING PEOPLE AND PLANET.

ABOUT THE ROLE

Come and join us at The Wild Rabbit in Kingham as our new Sous Chef and see your career take off.

As a hands-on chef, you must be confident running all sections of a fast-paced, high-end pub, starting with providing instant service with a smile!

You will be cooking with the very best (largely organic) produce, focusing on simplicity, sustainability, and seasonality — all to a very high standard. A significant amount of our ingredients come from our own neighbouring organic farm.

You are our ambassadors and will always be enthusiastic in all interactions with guests or colleagues. You should know your subject well enough to make recommendations, promote The Wild Rabbit, Daylesford & Bamford, and help educate your colleagues on our offerings and history.

You should be a keen foodie who keeps up with the latest food trends and techniques, while maintaining a solid foundation in traditional cooking.

SALARY AND HOURS

SALARY: £42,025

HOURS: Full time, 48 hours per week

RESPONSIBILITIES

Reports to: Head Chef

Food

• Run service efficiently and effectively in the absence of the Head Chef
• Ensure good rotation of stocks and correct storage procedures
• Ensure the correct procedures are used, particularly in the preparation of sensitive ingredients
• Supervise junior chefs during service
• Maintain portion control according to company guidelines
• Record and submit recipes of new dishes for costings and presentation standards
• Be responsible for all aspects of the guest experience related to food
• Achieve food revenue targets and manage kitchen budget costs
• Work with the Head Chef to continually improve food quality

Service

• Produce food as directed and present it on time
• Challenge standards not met by junior chefs and support improvements
• Keep work areas clean and tidy
• Coordinate with all kitchen sections for efficient service
• Plan staffing according to occupancy, forecasts, and events; be informed of all bookings
• Anticipate and resolve customer complaints, escalate issues as needed

Operations

• Ensure correct use of all kitchen equipment by your team
• Maintain high standards of food hygiene and cleanliness
• Deliver and uphold The Wild Rabbit standards
• Highlight health and safety issues to your line manager

People

• Lead, motivate, coach, and develop your team
• Coordinate induction for new starters
• Develop and implement training plans
• Assist colleagues proactively and share knowledge

Personal

• Be reliable and punctual
• Complete mandatory and legal training, including refreshers
• Attend training courses as requested

OUR PURPOSE AND VALUES

Bring our purpose to life by driving social and environmental improvements, contributing to our B Corp journey, and aligning with our sustainability vision. Inspire and empower our community to live and work more consciously, creating a positive impact on the world.

SKILLS REQUIRED

• Experience at a multi-rosette or Michelin star level
• Calm and level-headed under high-stress situations
• Motivated and hardworking leader
• Strong understanding of improving team efficiency and productivity

PERKS & BENEFITS

• Discounts on products, treatments, and dining experiences from day one
• Paid volunteering days
• Subsidised private medical insurance through Bupa
• Up to 9% pension scheme contribution, with up to 4.5% employer match
• Life assurance covering up to a year's salary
• 24/7 mental health support via Employee Assistance Programme