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Are you a passionate, creative Sous Chef or Chef De Partie ready to break new ground?

This is more than just a job... It’s your chance to help launch the UK’s first Libyan–Italian fusion restaurant on the beautiful Suffolk–Norfolk border.
 

We’re combining the bold, aromatic spices of North Africa with the soulful warmth of Italian cooking to craft something the UK dining scene hasn’t tasted before. Think handmade pastas, slow-simmered lamb stews, fragrant couscous... and a whole lot of cultural storytelling through food.

The details:

• Location: Harleston, on the Suffolk–Norfolk border (commutable from Bury St Edmunds, Diss, Bungay, Framlingham, Thetford, Norwich etc.)
• Full or part--time, permanent role
• Competitive salary based on experience
   

What's in it for you?

• Creative input from day one – Help evolve the menu seasonally.
• Collaborate & Elevate – Work side-by-side with an acclaimed Head Chef in a genuinely collaborative kitchen. Share your own techniques, learn bold new ones, and constantly push your craft forward through open skill exchange, creative testing, and daily inspiration.
• Ingredient-led cooking – We focus on seasonal produce, handmade everything, and bold flavours.
• A lifestyle role – Located in a beautiful part of the country with a team that believes in balance and wellbeing.
• A story worth telling – Join a mission to bring this unknown and underrepresented cuisine to the UK food scene in a bold, modern way.
   

Who are we looking for?

• A Sous Chef (or strong CDP ready to step up) with flair, reliability, and a genuine passion for food.
• Someone who loves merging tradition with innovation, and brings an open mind to new flavours.
• A team player who thrives in a fast-paced but collaborative environment.
• A professionally trained chef with genuine creative flair.
• Experience in Mediterranean, North African, or modern European kitchens is a bonus, but curiosity and care matter more.
   

If you’re excited by the idea of building something original, soulful, and delicious from the ground up – we’d love to hear from you.

Let’s make food history together.