Luxury hotel and restaurant operation with a strong food-led focus. The site includes a 100-seat restaurant, private dining and function space for 60 guests, suite service, busy bar food, afternoon tea seven days a week, and a cocktail bar with a growing food offer.

Accommodation is available.

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Senior Sous Chef role working as the true Number 2 to the Executive Chef. The role involves leading the kitchen in the Executive Chef’s absence, supporting menu development, maintaining standards across multiple outlets, and helping manage a brigade of around 15 chefs.

The position has a strong focus on leadership, cost control, labour control, kitchen organisation, creativity, and consistency. This is a strong progression opportunity for a chef who wants to move towards Executive Chef level.

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The ideal candidate will be a strong Senior Sous Chef, or an experienced Sous Chef ready to step up. They should have experience in quality hotels or restaurant operations, strong kitchen management skills, and a good understanding of classical cooking, seasonality, provenance, and flavour.

This role would suit an ambitious chef who sees hospitality as a long-term career and wants genuine responsibility, development, and progression.