We are recruiting a Senior Sous Chef and a Chef de Partie to join our established kitchen team for the 2026 season (Starting on the 20th March) at our two-rosette hotel restaurant, known for its award winning food, loyal guests, and stunning location.
This is a structured seasonal role with genuine responsibility, creativity, and progression, ideal for chefs who value quality cooking and a defined working season.
The Roles
Senior Sous Chef
A development and succession role for a strong sous chef ready to take responsibility. You’ll work closely with the existing team in order to take the rains as a head chef once embedded in the team. You will be involved in:
- Menu writing and development
- Supplier relationships and onboarding
- Stock control, EHO management, waste management, and cost awareness
- Planning for peaks and troughs in trade
- Leading sections and mentoring junior chefs
Chef de Partie
A confident, well-rounded CDP who can run a section independently, contribute ideas, and maintain consistency and standards.
The Kitchen
- Two Rosette standard
- Modern British, seasonal cooking
- Breakfast (up to 32 covers), lunch (up to 40), dinner (up to 50)
- Hotel guests typically stay 3–4 nights, so consistency and menu balance are essential
- Not high-volume, but standards matter
Seasonal Structure & Lifestyle
- Start: w/c 20th March (service begins 27th March)
- Finish: 2nd November
- Similar seasonal dates annually
- Pre-opening preparation week included
This role suits chefs who:
- Travel in winter or work abroad / ski seasons
- Have reliable winter or Christmas work elsewhere
- Prefer a defined season rather than year-round burnout
We are very open to chefs returning season after season.
Future Security
While seasonal initially, we are open to discussing a salaried, year-round role after the first season for the right individual — particularly for the Senior Sous Chef -> Head Chef role — offering long-term stability and progression.
Pay & Benefits
- Senior Sous Chef: £18–£19 per hour + tips + holiday pay
- Chef de Partie: £16.00–£17.50 per hour + tips + holiday pay
- Live-in accommodation provided (free)
- Tips shared fairly
- Sensible rotas and a calm, organised kitchen culture
- Owners work daily with the whole hotel team
Who We’re Looking For
Passionate, reliable chefs who:
- Passionate about food and hospitality
- Take ownership and responsibility
- Enjoy writing menus and applying their creativity
- Can plan ahead for busy and quieter periods and are creative in their problem soliving abilities
- Deliver food that is both exciting and consistent
- Work calmly, without ego
To apply:
Please apply via Indeed with your CV and note which role you’re applying for, your availability, and any winter plans you typically have.