The Greyhound, 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.
Having built up a fantastic reputation since opening last year, we are now seeking a talented and experienced Head Chef to join our team and lead the kitchen. As the Head Chef, you will have full autonomy to create and execute a menu that shares the incredible produce of Suffolk, a chance to not only showcase your food, but work in partnership with the owners in continuing to build an exciting restaurant.
You'll foster relationships with local suppliers and producers, sourcing the freshest and highest-quality ingredients for the menu, and collaborate with the front-of-house staff to provide exceptional guest experiences, addressing any special requests or dietary considerations promptly and professionally.
What you'll need
Proven experience as a Head Chef or Senior Sous Chef
Passion and experience in making everything in house (butchery, fishmongery, curing, preserving etc.)
Strong passion for using and sourcing the best local produce
Excellent culinary skills and a keen eye for detail.
Ability to lead, motivate and train a team.
Strong organisational and time management skills, with the ability to prioritise tasks effectively.
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
- £40,000 - £45,000 per annum dependent on experience
- On-site accommodation
- Full time employment, opening hours Wednesday-Sunday for lunch and dinner service (no dinner service Sunday)
- Tips shared 100% with staff
- 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 firstname.lastname@example.org or call 07983 967143.
All communication will be treated in complete confidence.