Join The Team

At Glebe House, we are on a mission to create something truly special—a place where exceptional food, warm hospitality, art and creativity come together in a beautiful setting. Our team is at the heart of everything we do, and we’re always on the lookout for passionate, talented individuals who share our love for great food, sustainability, and genuine hospitality.

If you’re looking for a role in a dynamic, growing business that values craftsmanship, community, and quality, we’d love to hear from you.

Sous Chef – Glebe House Devon

📍 Location: East Devon
💰 Salary: Competitive subject to experience + tronc (48 hours per week)
📅 Start Date: ASAP

About Us

Glebe House Devon is an award-winning guest house, restaurant, and farm, rooted in Slow Food principles and craft cooking. Our ethos is built around producing everything from scratch—whether it's young cheeses, cultured butter, yoghurt, sourdough bread, or whole-carcass butchery. We take pride in our in-house salumi production, fermentation, and pork preservation, all of which are key elements of our kitchen.

2025 is shaping up to be an exciting year for us, with the addition of a new two-bedroom cabin and a full calendar of classes, events, and guest experiences. We’re looking for a Sous Chef to step into a leadership role and help us grow, innovate, and refine our food offering.

The Role

As Sous Chef, you’ll work closely with our Head Chef, David Knapman (who has honed his craft in some of the world's top kitchens, including The Fat Duck and Maison Lameloise in Burgundy). You’ll be part of a small, ambitious team that values creativity, sustainability, and craft.

Key Responsibilities:

  • Support the Head Chef in daily kitchen operations

  • Develop and refine new dishes and menus, ensuring they reflect our farm and surrounding landscape

  • Lead the team in the Head Chef’s absence

  • Oversee kitchen processes, stock management, and supplier relationships

  • Maintain high standards of food quality, consistency, and hygiene

  • Play a key role in shaping our regularly changing three- and six-course set menus

What We’re Looking For

  • A strong background in produce-driven, seasonal cooking

  • Passion for preservation techniques, fermentation, and butchery

  • Experience in a leadership role or readiness to step into one

  • A hands-on, proactive approach

  • A team player who enjoys working in a tight-knit, creative kitchen

What We Offer

  • Competitive salary + tronc (48 hours per week)

  • 30 days annual holiday

  • Education budget to support your professional growth

  • Staff trips: The kitchen team recently went to Lucca, Tuscany, visiting vineyards, learning pecorino-making in the mountains, and tasting olive oil

  • The chance to be part of an ambitious, creative team in a unique hospitality setting

How to Apply

If this sounds like the right fit for you, please click on the “Apply Now” button to send an email with your CV and a short cover letter