(+44) 01460 282020
restaurant and rooms
The focus of the food is modern British and we endeavour to use small local suppliers, most of who deliver on a daily basis. The menu is not fixed and may change from day to day, so you must have a flexible approach to cooking and prep.
The kitchen is bright and airy, with modern equipment and opens out to the herb garden and grounds.
Responsibilities as a Sous Chef: Leading the Kitchen in the absence of the Head Chef / Mentoring and advising junior chef and apprentice / Monitoring stock and wastage / Ensuring dating and labelling of produce / Assisting in the development of new dishes.
Benefits for the successful Sous Chef: £25k pa / share of tips / 20% discount in the restaurant / Two (back-to-back) days off per week / average working week 45hrs / Christmas day off.
With a score of 6 in the Good Food guide and 2-AA rosettes we consider this a great position for personal development.
We do not offer live-in.
Please email your CV to [email protected] Closing date 29th Oct 2017
We are looking to create a bank of part-time casual individuals who are willing to wait on table, potwash or clean rooms.
There are roughly 40hrs per week available, ideally split between 3 or 4 individuals and will generally be in the evenings and at weekends. Please email [email protected] for more information or to register and interest.