£35,000–£40,000 | Weekly Share Of Service Charge | 4-Day Week | Two AA Rosette
My client is a multi-award-winning countryside inn in Barkisland, Halifax, set in the beautiful Ryburn Valley.
Originally built in 1700's, the historic inn combines traditional Yorkshire character with a modern approach to food and hospitality. The kitchen currently holds two AA Rosettes and takes real pride in working with fresh, seasonal ingredients sourced from local suppliers wherever possible.
The food offering has a distinctly Yorkshire and modern British feel, with seasonal dishes alongside quality pub classics. Current menus feature dishes such as stone bass, roast duck, ox cheek ravioli, brown crab and locally focused produce, alongside fish and chips, pies and steaks.
This is a busy, varied operation with restaurant dining, a bar, accommodation and events, giving the kitchen team plenty of variety and the opportunity to work across different styles of service.
My client is looking for an experienced and forward-thinking Senior Sous Chef to join their highly motivated kitchen brigade.
Working closely with the Head Chef, you’ll help lead the kitchen on a day-to-day basis, maintaining the standards required to retain the restaurant's two AA Rosettes while continuing to develop and improve the food offering.
You’ll be a hands-on chef who enjoys working with fresh ingredients, producing consistently high-quality dishes and supporting the development of the wider kitchen team.
The business operates seven days a week but offers good shift patterns and a four-day working week, giving you the opportunity to enjoy a strong work-life balance alongside a rewarding kitchen role.
We’re looking for a Senior Sous Chef who:
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