Senior CDP / Junior Sous Chef – Pastry | £45K-£48K | Michelin

*Elevate your pastry career in a stunning waterfront setting with a rare 4-day workweek.

Job Role: Senior Chef de Partie / Junior Sous Chef (Pastry)

Cuisine: Daily-changing tasting menus, afternoon tea

Brigade Size: 9 chefs + Executive Chef

Location: Norfolk Coast - Commutable from Norwich/King’s Lynn

We’re partnering with a unique waterfront restaurant known for its creative, seasonal tasting menus and relaxed yet refined service.

They’re seeking a talented Pastry Chef (any level, from CDP to Junior Sous) to join their close-knit team.

The Restaurant:

• Intimate, high-quality dining (max 30 covers)
• Focus on daily-changing tasting menus & afternoon tea
• Closed Sundays and Mondays – guaranteed
• 4-day workweek (52 hours max, 10am–10pm shifts)
• Plans to expand into farm-to-table production

The Ideal Pastry Chef:

• Passionate about seasonal, inventive desserts
• Experience in fine dining or high-end pastry sections
• Adaptable to a small, collaborative team
• Comfortable with afternoon tea prep (cakes, pastries)
• Open to staff accommodation (shared house available)

Why Apply?

• Work-life balance: 4-day week, no split shifts
• Creative freedom: Input on evolving menus
• Perks: Staff meals, potential farm/garden expansion
• Growth: Mentorship from a young, dynamic Exec Chef

Sound like a job for you? APPLY TODAY or refer a friend,

Send your CV to Olly at COREcruitment dot com

Olly@COREcruitment.com