Sustainable Sous Chef – Lead with Purpose in Kitchen

Daylesford Organic; Moreton-in-Marsh; On-site; GBP 40,000 - 48,000; Full time

Benefits offered by this job

Discounts on products

Local gym discounts

Electric car scheme

Volunteer days

Private medical insurance

Pension scheme

Life assurance

Mental health support

Job summary

Daylesford Organic is seeking an experienced chef to join the Daylesford kitchen team, delivering consistently high-quality dishes from field to plate. You’ll manage prep, stock, and kitchen operations while upholding sustainability and exceptional food standards.

Working 45 hours per week, you’ll lead with a collaborative style, mentor junior cooks, and ensure cost-effective procurement and waste minimisation as part of our award-winning dining experience.

Qualifications

• Strong culinary skills and a passion for delivering exceptional food to a consistently high standard.
• Excellent organisation and planning abilities, with experience managing prep, stock, and kitchen operations.
• A collaborative leadership style with the ability to train, mentor, and develop others.
• Clear communication skills and the confidence to build positive relationships across the wider team.
• Meticulous attention to detail, ensuring excellence in food quality, presentation, and safety standards.

Responsibilities

• Deliver consistently high-quality dishes, ensuring every plate meets our standards for taste, presentation, and portion control.
• Manage ordering and supplier relationships to ensure a well-stocked and cost-effective kitchen operation.
• Oversee stock control and regular stocktakes, minimising waste and maintaining accurate inventory levels.
• Champion our sustainability goals, supporting social and environmental initiatives in line with our B Corp journey.

Skills

Strong culinary skills

Excellent organisation

Collaborative leadership

Clear communication

Meticulous attention to detail

Job description

Daylesford Organic is seeking an experienced chef to join the Daylesford kitchen team, delivering consistently high-quality dishes from field to plate. You’ll manage prep, stock, and kitchen operations while upholding sustainability and exceptional food standards.

Working 45 hours per week, you’ll lead with a collaborative style, mentor junior cooks, and ensure cost-effective procurement and waste minimisation as part of our award-winning dining experience.