About the job

Company Description

We are a fine dining restaurant in the centre of Sevenoaks with a target we are not shy about: into the Michelin Guide within twelve months, and a star within three years. Guests are already telling us in writing that the cooking stands up against London.

Role Description

For the first six months you will work under our executive chef. It is about alignment on standards, values and the direction of the food, and about building the trust that comes before autonomy rather than after it.

From there the intention is to move you into head chef, with genuine ownership of the menu and the creative latitude that should come with the title. This is not a role where you cook someone else's dishes indefinitely.

Qualifications

• Strong culinary skills, including advanced cooking techniques, knife skills, and experience across hot, cold, and pastry sections.
• Experience in kitchen leadership, staff supervision, and training within a busy restaurant or hospitality environment.
• Knowledge of food safety standards, HACCP principles, and compliance with local health and safety regulations.
• Menu development experience, with an understanding of seasonality, flavour profiles, and presentation standards.
• Ability to manage inventory, support ordering, and control food costs and waste.
• Excellent time management, organisation, and problem-solving skills, especially during high-volume service.
• Strong communication skills and the ability to collaborate effectively with kitchen and front-of-house teams.
• Prior experience as a Sous Chef or Senior Chef de Partie; formal culinary training or relevant vocational qualifications are an advantage.
• Flexibility to work shifts, including evenings, weekends, and holidays as required.
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