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Cookery School Assistant Chef & Course Leader

Location: Kenton Hall, Debenham Road, Stowmarket, Suffolk IP14 6JU 

Contract Type: Seasonal / Residential (Summer Programme)

Remuneration

• Course Fee: £500 per week
• Full board included (accommodation + three meals per day, Monday–Friday) 

Course Dates: 6 weeks during July and August

Role Overview

Kenton Hall Estate is recruiting a motivated Cookery School Assistant Chef & Course Leader to support the delivery of our Duke of Edinburgh Gold Residential Courses. These courses are designed for young people aged 16+ and combine hands-on cookery education within our on-site cookery school with farm-based activities and residential experiences.

The role combines practical cookery support, course leadership, and pastoral care. You will assist the lead chef in delivering engaging morning cookery sessions, while also acting as an organiser, animator, and safeguarding presence throughout the residential programme.

Each course hosts up to 14 students, all staying on-site in the estate’s glamping accommodation.

Key Responsibilities

Cookery School & Kitchen Support

• Assist the lead chef during morning cookery teaching sessions, supporting students with practical skills and learning outcomes
• Carry out mise-en-place for cookery classes, ensuring ingredients and equipment are prepared and organised
• Support with ordering, stock control, and ingredient preparation for upcoming classes
• Help maintain high standards of food hygiene, cleanliness, and kitchen organisation
• Assist students with food preparation and cooking as part of their course programme

Course Leadership & Student Supervision

• Ensure students are engaged, supported, and safe throughout the course
• Take responsibility for student attendance and punctuality for scheduled sessions
• Act as a positive role model, encouraging teamwork, confidence, and independence
• Support safeguarding procedures and student wellbeing at all times

Daily Schedule Support (Typical Day)

• 8:30am – Ensure students are up and prepared for the day
• 8:45am – Breakfast set-up and clear-down
• 9:30am – 1.30pm– Morning cookery session (assisting the chef with teaching, prep, and student support)
• 2pm – 5pm – Time off
• From 5pm Dinner service – Assist with heating, plating, and serving food prepared during cookery sessions, with student involvement
• Evening activity – Plan and host an engaging group activity, finishing around 9:00pm

You will typically work around 9 hours per day, with shorter hours on arrival (Monday) and departure (Friday).