Role Overview
Edie’s Kitchen is its own distinct dining destination within the estate – a space with real character, a loyal following, and exciting potential. Guided by Executive Chef Jack Hazell, and Head Chef Philip McEnaney, you will take full oversight of Edie’s Kitchen’s day to day culinary operations, ensuring consistent, seasonal dishes are served. We are looking for a passionate chef who brings fresh thinking, positive energy and a genuine desire to create a casual dining destination at Edie’s Kitchen.
Key Responsibilities
- Oversee the day to day of Edie’s Kitchen – menu development, food preparation and ensuring consistency with the dishes.
- Work closely with the Executive Chef, contributing ideas openly as a positive, solutions-focused voice.
- Develop and evolve the menu with a fresh, seasonal, produce-led approach rooted in Borde Hill’s biodynamic ethos.
- Lead, inspire and develop the kitchen team, building a positive, collaborative culture.
- Own the day-to-day operations end-to-end: prep, service, hygiene standards and kitchen organisation.
- Manage food safety and hygiene standards rigorously, in full compliance with current legislation.
- Manage stock, supplier relationships and ordering to ensure quality and minimal waste.
- Monitor food GP targets and contribute actively to the commercial performance of Edie’s Kitchen.
- Deliver catering for events and functions, working collaboratively with the wider Borde Hill team.
- Champion sustainability and environmentally responsible kitchen practices.
Knowledge, Skills and Experience
Please provide evidence in your covering letter and CV.
Essential
- Proven experience as a Sous Chef, ideally within a quality-led or produce-focused restaurant environment.
- Passion for seasonal, locally sourced produce and delivering high-quality, fresh food.
- A positive, open mindset – someone who embraces change and is excited by the opportunity to shape something new.
- Good leadership skills with the ability to motivate and manage a small, dynamic team.
- Solid understanding of food safety and hygiene regulations.
- Excellent organisational and communication skills.
- Flexibility to work weekends, holidays, and evenings.
- Familiarity with dietary requirements and allergen management.
- Genuine interest in garden-to-plate or sustainable food practices.
Desirable
- Experience in event catering and high-volume service.
Salary: £40,000 per annum House pay + Tronc (option for discounted accommodation on-site)
Hours: Full time – 48 hours per week over 5 days including evenings and weekends
Start Date: Immediately
Holiday entitlement: 28 days pro rata (including Bank Holidays)
To apply: Email your CV & covering letter to: [email protected]
Closing date: 31st July – If you are in employment, please include your current notice period.
