Recruitment

Sous Chef

£20,000 to £23,000 per annum depending on experience.  28 days holiday.  Health insurance.
A fantastic opportunity to join a small brigade of chefs cooking rosette standard food under Head Chef, Nick Holt.  As second in charge, you will assist in food costing, ordering, and health and safety.  You will be required to ensure that all dishes are prepared with attention to detail and to the highest standard.  You will also be required to assist in the training and development of the chef de partie and commis chef.  You will have had several years relevant experience at chef de partie level or higher.

Chef de Partie

£16,500  to £18,500 per annum depending on experience.  28 days holiday.
A rare opportunity for a chef to hone and develop their skills in a small kitchen.  Under the tutelage of the head and sous chefs, you will mainly be working in the starter and dessert sections, but will have an opportunity to experience all areas of the kitchen.  You will either have already had some experience at chef de partie or will be looking to move from several years experience as commis chef.

Applications in writing to:

Jonathan Fletcher
The Grange at Oborne
Sherborne
Dorset
DT9 4LA

or jonathan@thegrange.co.uk