THE BAMFORD COLLECTION IS A GROUP OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING AND NURTURING PEOPLE AND PLANET. 

The collection is made up of three brands; Daylesford Organic, Daylesford Stays and Bamford.

Daylesford Organic farm provide experiences that embrace luxury escapism: understated elegance, indulgence and nurture. Each area has been thoughtfully designed to convey a sense of its character and individuality while retaining a feeling of warmth and welcome. We are looking for a new Sous Chef to come and help lead our kitchen team and enhance our offering to our valued customers at the Trough Restaurant on Daylesford Farm 

SALARY: £43000 Plus Tronc 
HOURS: Full Time 45 Hours working 7am till 5pm

Please note - there will be the odd holiday cover shift that is 11am till 09.30pm 

RESPONSIBILITIES

• Delivering a consistent product to the spec
  Ensure that every dish leaving the kitchen meets the established standards for taste, presentation, and portion size, maintaining consistency in line with company specifications and customer expectations.
  
• Ordering
  Manage the procurement of fresh produce, dry goods, and kitchen supplies by maintaining strong relationships with suppliers and ensuring timely, cost-effective orders based on kitchen needs and forecasts.
  
• Stocktaking
  Conduct regular and accurate inventory checks to monitor stock levels, minimize waste, identify discrepancies, and maintain proper stock rotation to support efficient kitchen operations

• Bring our purpose to life by driving meaningful social and environmental improvements, contributing to our journey as a B Corp, and aligning with our sustainability vision.
• Inspire and empower our customers, suppliers, and partners to live and work more consciously, creating a lasting positive impact on the world.

SKILLS YOU WILL BRING

• Solid Cooking Foundations
  A Sous Chef must possess strong technical skills across various cuisines and techniques, ensuring consistent quality, proper food safety, and professional kitchen practices.
• Planning & Organisation
  From scheduling and prep lists to menu planning and inventory control, strong organisational skills help ensure the kitchen runs smoothly and efficiently.
  
• Team Development
  A Sous Chef plays a key role in helping with the training, mentoring, and developing staff, helping team members grow professionally while strengthening overall kitchen performance.
• Communication
  Clear and concise communication helps coordinate kitchen operations, ensures team alignment, and fosters a collaborative environment between back and front of house.
  
• Attention to Detail
  Precision in taste, presentation, and safety practices is essential to consistently deliver high standards and create an excellent dining experience.

PERKS & BENEFITS

• Discounts: We offer a range of discounts on our products, treatments, and dining
  experiences from day 1.
  • Volunteering Days: Employees are offered one paid day per year to volunteer with a
  charity of their choice.
  • Private Medical: We offer subsidised private medical insurance through Bupa.
  • Pension Scheme: Pay up to 9% of your salary into your pension each month; we
  contribute up to 4.5%.
  • Life Assurance: We offer life assurance cover, equivalent of up to a year of your annual salary.
  • Mental Health Support: Our Employee Assistance Programme provides 24-hour support, seven days a week.