Sous Chef – 3 AA Rosette Fine Dining | £47,000 OTE

Location: Kingham, Oxfordshire (OX7 6YA)
Salary: £43,000 base salary plus an estimated £4,000 in gratuities and service charge
Hours: 48 hours per week
Contract: Permanent, full-time

About the Venue

The Wild Rabbit is a fine-dining restaurant and boutique hotel in the heart of the Cotswolds. It holds 3 AA Rosettes, is featured in the Michelin Guide and is recognised in both the Top 50 Gastropubs and Top 50 Boutique Hotels.

Working closely with Daylesford Farm, the kitchen showcases exceptional seasonal and organic produce through contemporary British cooking. Executive Chef Callum Graham joined from Michelin-starred Bohemia in Jersey and is leading the continued development of the kitchen, strengthening the team and pushing standards towards Michelin-star recognition.

The Role

As Sous Chef, you will work as the Head Chef's right-hand person, helping lead the brigade and ensuring consistently high standards across preparation and service. This is a hands-on leadership position for a calm, ambitious chef who wants to contribute to an evolving, accolade-driven kitchen.

Responsibilities

Support the Head Chef with the daily management of the kitchen and delivery of smooth, efficient services.
Lead kitchen operations confidently in the Head Chef's absence.
Maintain exceptional standards of food quality, consistency and presentation.
Contribute to seasonal menu creation and the continued development of the food offering.
Support food-cost management, stock control, labour expenditure and kitchen margins.
Maintain full food-safety, hygiene and health-and-safety compliance.
Recruit, train, coach and develop junior chefs, creating a positive and high-performing culture.
Lead by example during service, remaining calm, organised and professional.

Candidate Profile

Previous experience in a multi-AA-Rosette or Michelin-starred kitchen.
Strong hands-on leadership and service-management ability.
Calm and level-headed under pressure.
Confident developing junior chefs and improving brigade efficiency.
Motivated by quality, progression and the opportunity to help build an ambitious kitchen.

Benefits

Estimated £4,000 annual gratuities and service charge.
Extensive Daylesford, Bamford and hospitality dining, retail, wellness and cookery-school discounts.
Subsidised Bupa private medical insurance.
Employee Assistance Programme and wellbeing support.
Employer pension contribution of 4.5%.
Life assurance.
Enhanced family leave, sick pay and holiday entitlement, up to 33 days including bank holidays.
Electric-car scheme, gym discounts, volunteering day and referral bonus.

Gratuities are estimated and paid pro rata. The stated £47,000 OTE comprises a £43,000 base salary plus an estimated £4,000 in gratuities and service charge.