Sous Chef

Base salary: depending on experience
Tips: Approximately annually paid without a tronc system
Hours: Full-time with working weeks capped at 45 hours unless otherwise agreed
Accommodation: Temporary accommodation may be available by discussion

This acclaimed Glastonbury restaurant and freehouse occupies a characterful 17th-century coaching inn and serves vibrant modern Middle Eastern and Mediterranean sharing plates built around outstanding seasonal West Country produce. The venue holds a Michelin Bib Gourmand and 2 AA Rosettes is ranked in the Estrella Damm Top 50 Gastropubs 2026 and is led by the Estrella Damm Chef of the Year 2026.

The kitchen blends classical French foundations with modern techniques open-fire cooking and the flavours of the Middle East. Prior Middle Eastern experience is not essential; strong technique palate and standards matter more.

We are looking for an experienced Sous Chef to work closely with the Chef Patron support the kitchen team and help oversee consistently strong preparation and service. This is a hands-on leadership role with genuine menu input and the potential to develop into a Head Chef position for the right person.

• Support the Chef Patron with the daily leadership and organisation of the kitchen.
• Run preparation and service to Michelin Bib Gourmand and 2 AA Rosette standards.
• Train develop and supervise the brigade while maintaining a positive working culture.
• Maintain consistently high food quality presentation and attention to detail.
• Oversee kitchen cleanliness HACCP health and safety and allergen procedures.
• Assist with ordering stock control waste management and supplier relationships.
• Monitor team performance and ensure efficient communication throughout service.
• Contribute specials new recipes and ideas to the evolving seasonal menu.

• At least two years experience as a Sous Chef.
• Strong experience within a Michelin Rosette or comparable fine-dining kitchen ideally sustained over several years.
• Confident knowledge of kitchen operations HACCP and health and safety systems.
• Strong classical foundations alongside modern cooking techniques.
• Good knowledge of butchery patisserie and seasonal produce.
• Consistent detail-focused and calm in a busy vibrant service.
• A committed leader who enjoys developing others and contributing creatively.
• Flexible to work evenings weekends and bank holidays.
• Existing right to work in the UK is required; visa sponsorship is not available.

• base salary depending on experience.
• Approximately annual tips on top.
• Working weeks capped at 45 hours unless otherwise agreed.
• Temporary accommodation potentially available by discussion.
• Health and safety WSET first-aid and mental-health first-aid training.
• Supplier trips and support entering culinary competitions.
• Employer pension contribution staff discount and meals on duty.
• Creative menu input and genuine progression towards Head Chef.

Please contact Jonny at or call 0.