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Sous Chef & CDP

Pettistree, Suffolk


The company


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.

 

The job


Having built up a fantastic reputation since opening last year, we are now seeking a talented and experienced Sous Chef to join our team and work closely with the Head Chef 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.

 

What you'll need


Sous Chef - proven experience as a Sous Chef or Senior CDP (5+ years kitchen experience)

CDP - minimum 2 years cooking experience in a restaurant kitchen

Passion for making everything in house (butchery, fishmongery, curing, preserving etc.)

Strong interest in provenance, seasonality and sustainability across food & beverage

Excellent culinary skills and a keen eye for detail.

Strong organisational and time management skills, with the ability to run your own section

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


- Sous Chef - £27,000 - £32,000 per annum dependent on experience

- CDP - £25,000 per annum

- Full time employment, opening hours Wednesday-Sunday for lunch and dinner service (no dinner service Sunday)

- Commitment to professional development

- 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 martin@martin-salter.com or call 07983 967143.

All communication will be treated in complete confidence.

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