Sous Chef

Braxted Park is a historic country estate in the heart of Essex, known for its distinctive blend of heritage architecture, natural beauty, and modern facilities. Set within 500 acres of carefully maintained parkland, the estate offers an inspiring environment for hospitality professionals. It hosts a wide range of events, including weddings, corporate functions, and private celebrations, requiring high-quality, adaptable food and service. Team members benefit from working in a prestigious, event-focused venue with a strong reputation for exceptional guest experiences. The estate's setting provides a unique backdrop for developing culinary skills within a dynamic and varied kitchen operation. The Sous Chef will support the Head Chef in the day-to-day running of the kitchen, ensuring consistent, high-quality food preparation and presentation for weddings, corporate events, and private functions. Responsibilities include overseeing food production, managing kitchen staff during shifts, and maintaining smooth service across multiple menus and event formats. The role involves contributing to menu development, managing stock and ordering, monitoring food safety and hygiene standards, and assisting with training and mentoring junior team members. The Sous Chef will collaborate closely with event and front-of-house teams to deliver timely, coordinated service tailored to guest requirements. This is a full-time, on-site role based at Braxted Park Estate in the London Area, United Kingdom. Qualifications

• Strong culinary skills, including experience in high-volume event catering, banqueting, or fine dining environments.
• Proficiency in food preparation, menu execution, and plating with attention to detail and consistency.
• Sound knowledge of food safety, hygiene regulations, and best practices, with relevant certifications preferred.
• Experience supervising kitchen teams, delegating tasks, and supporting staff development.
• Ability to work efficiently under pressure, manage multiple functions, and adapt to changing event requirements.
• Good communication and collaboration skills for coordinating with front-of-house and event planning teams.
• Organizational and time-management abilities, including stock control, ordering, and waste reduction.
• Formal culinary training or equivalent professional experience; relevant qualifications are an advantage.
• Flexibility to work evenings, weekends, and event-driven schedules as required.
• Passion for hospitality, commitment to guest satisfaction, and willingness to contribute to a positive team culture. Who we're looking for You don't necessarily need to have worked at a wedding venue before. You do need to be a seriously good cook with strong kitchen fundamentals, high standards and the confidence to help lead a busy service. Experience in quality restaurants, hotels, events, banqueting or high-end hospitality would all translate well. We're particularly interested in someone who is calm under pressure, organised, positive and genuinely enjoys being part of a team. Someone who notices the little things, cares about presentation and understands that feeding 150 people exceptionally well requires just as much skill and pride as feeding a table of six. You'll need experience at Sous Chef or strong Junior Sous/Chef de Partie level and be ready for that next move. Why Braxted? Because we're not a hotel chain or a corporate conference centre. We're an independent, family-owned Estate with the freedom to do things differently. There is heritage here, but we're not interested in standing still. As we move into 2027, we're investing in the Estate, evolving our food offer and looking at how everything from our gardens and Estate produce to our Cookery School can become a bigger part of the Braxted experience. For the right chef, there's genuine opportunity to grow with us and make your mark on what comes next. You'll receive a competitive salary, 28 days' holiday, opportunities for development and – importantly – the chance to work somewhere with personality. Pay: £37,500.00 per year Work Location: In person