Sous Chef

Sous Chef | 2 AA Rosette Hotel & Restaurant | Faringdon, Oxfordshire

£36,000–£38,000 | 45 Hours | 2 AA Rosettes | Fresh Seasonal Cooking

An opportunity has arisen for an experienced Sous Chef to join the kitchen team at a 4-star, 2 AA Rosette coaching inn and restaurant in Faringdon.

The successful chef will work closely with the Head Chef and help lead a fresh-food kitchen producing breakfast, lunch, dinner and a strong Sunday lunch offering.

The Venue

The property combines a 14-bedroom hotel with several food and drink spaces, including a 2 AA Rosette restaurant, traditional pub and wine and cocktail bar. Menus focus on fresh, seasonal ingredients and quality British produce.

The Role

As Sous Chef, you'll support the Head Chef with the day-to-day running of the kitchen, including:

• Leading services and maintaining food quality and consistency


• Supporting menu preparation and development


• Supervising and developing the brigade


• Stock, wastage and kitchen organisation


• Maintaining strong food hygiene standards


• Supporting across the different services and outlets

The role is based around 45 hours per week. The rota will usually include split shifts, alongside a mixture of earlier starts and later finishes depending on service requirements.

The Package

• £36,000–£38,000 base salary


• 45-hour working week


• 2 AA Rosette kitchen


• 4-star hotel environment


• Fresh, seasonal food


• Established Head Chef and kitchen operation


• Opportunity to work across restaurant, pub and events service

The Ideal Candidate

We're looking for an experienced Sous Chef or strong Junior Sous Chef ready for the next step. You should ideally have experience within a quality fresh-food restaurant, hotel or gastropub environment and be comfortable helping lead both kitchen operations and service.

Why This Role?

This is a strong opportunity for a Sous Chef looking for a stable senior position within an established 2 AA Rosette kitchen. The 45-hour week is clearly defined, the food has genuine quality credentials, and there is enough variety across the restaurant, pub and events business to keep the role interesting.