Job Description

About the role

The Estate Chef will be responsible for preparing and serving meals during scheduled stays at the estate for 20 guests over the course of the weekend.

The weekly schedule typically includes:

Thursday: Receiving orders and prepping day for the weekendˇs meals
Friday: A pub-style dinner menu for 20 private guests and open to the public.
Saturday: A la carte breakfast and lunch for 20 guests, prep for Sunday brunch
Sunday: Cold breakfast and brunch service.

This role requires someone who can balance creativity with practicality, delivering delicious, well-presented food that reflects the character of the estate. The ideal candidate will have experience in private estates, boutique hospitality, bespoke events, or similar environments where personalised service and discretion are essential.

Key responsibilities

Meal Preparation & Service
Kitchen Management
Maintain a clean, organised kitchen in line with health and safety standards.
Manage stock, deliveries, and food costs, including regular stock checks.

Guest Experience

Deliver warm, professional service and accommodate guest requests.
Maintain high standards of food quality and presentation.

Team Collaboration

Work closely with estate staff to ensure smooth guest experiences.
Coordinate with Carousel HQ (BOH and FOH) for menu execution.
Support additional kitchen staff during larger events if required.

Job Requirements

Requirements

Qualifications

Food Safety Level 3 (training provided by Carousel).

Experience

Minimum 3 years in professional kitchens.
Experience in private estates, boutique hospitality, fine dining, or high-quality pubs preferred.
Comfortable managing all aspects of kitchen operations independently.

Skills & Attributes