Chef de Partie

Pettistree, Suffolk, IP13

The employer

The Greyhound Inn, Pettistree, is an idyllic East Suffolk pub. Seasonality is at the heart of the restaurant, working hands on and closely with exceptional local and British suppliers. The wine list is small and carefully curated, matching a seasonal menu which is attracting national press attention for their unique approach. The owners place real value in looking after their staff and harnessing a welcoming, friendly environment for all.

Located in the heart of East Suffolk, the pub is a hidden gem that boasts a picturesque setting, surrounded by the natural beauty of the region. An inspiring environment that will serve as the perfect canvas for your culinary skills and creativity to shine.

The job

Having built up a fantastic reputation since opening last year, we are now seeking a talented Commis Chef or CDP to join our team and work closely with Chef Adam Spicer to make everything in house, including preserves and on site butchery, using the very best produce from local suppliers to create food of outstanding quality. You'll work as part of a small but close-knit team, delivering a relatively small amount of covers with a focus on quality and good honest cooking.

What you'll need

Preferably 2 years cooking experience in a commercial kitchen, although an attitude and passion to learn is paramount
A thirst for expanding your knowledge and progressing your cooking career in a food-led environment
Passion for making everything in house (butchery, fishmongery, curing, preserving etc.)
Strong interest in provenance, seasonality and sustainability across food & beverage
Knowledge of health and safety regulations and experience in maintaining kitchen cleanliness and hygiene.

Where you'll be based

The inn is based in the village of Pettistree outside Woodbridge, in the heart of rural Suffolk

What you'll receive

- £25,000 - £28,000 per annum dependent on experience
- Full time employment 4.5 days per week, opening hours Wednesday-Sunday for lunch and dinner service (no dinner service Sunday)
- Commitment to professional development
- Tips shared 100% with staff - £3-£5k per annum
- Training, daily meals, staff trips, and cost-price wine as benefits
- Producers visits and experience days
- 28 days annual leave

Find out more

To discuss this position in more detail, please send your CV to martin@martin-salter.com or call 07983 967143.

All communication will be treated in complete confidence.