Sous Chef & CDP

Fritton, Norfolk, NR31

The employer

The Somerleyton Estate is home of food entrepreneur Hugh Somerleyton, his artist wife, and children

Fritton Lake, the premier East of England Members Club is nestled in unrivalled natural beauty in Norfolk, close to Norwich. With roots in British provenance and sustainable agriculture, we’re redefining field-to-fork dining, working with support from renowned chef Mark Hix.

Fritton Lake is part of the Somerleyton Estate, owned by Hugh and Lara Somerleyton. Hugh Somerleyton is also the founder of charity WildEast which celebrates the extraordinary acts of ordinary people doing their bit to restore planet earth and sharing their dreams for a wider future - inspiring others to do the same. The ambition is to restore 20% of WildEast back to nature and record 20% of people on the map of dreams.

The job

As a Chef at Fritton Lake you will be working in a strong brigade where you will be doing lots of hands-on cooking and learning. You'll occasionally run the kitchen in the absence of the Head Chef.

What you'll need

Minimum of two years experience in a professional kitchen as CDP or Sous Chef
Passionate about food, drink, and hospitality
Knowledge of health and safety regulations and experience in maintaining kitchen cleanliness and hygiene

Where you'll be based

Fritton Lake is set in unspoilt woodland and lush meadows that surround the sparkling lake at the heart of the club, close to the Norfolk/Suffolk border

What you'll receive

£31,000 - £35,000 per annum dependent on experience
Accommodation available in the form of a large shared property
Employed role (permanent contract)
Working five days from seven on a rota basis, typically 48 hours per week
29 days holiday including bank holidays
Stunning countryside working location

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.