Exciting opportunities due to growth of award winning Pub/Wedding venue. 

Subsequently we require: 1 x Chef De Partie  & 1 x Chef De Partie with pastry experience – live in available

Brigade of 9 chefs. Full time hours include 5 straight shifts p/w (45hrs). 1 x guaranteed w/e day off each wk, Part time options available.
You will work closely with our gardening team, cropping daily from our extensive kitchen gardens, and other local produce including; beef, eggs, and game from our own farms.
Included in your development will be opportunity to hone your skills, both internally and externally with a selection of our suppliers.
A family run business, going to great lengths to incorporate family values into our workplace.

Attributes you must have
You should have a proactive outlook, be positive and enthusiastic about being part of our team. Experience of at least 1AA Rosette standard outlets preferred.

Job Specifications
– 28 days holiday per year inclusive of bank holidays.
– We close for a week at Christmas annually.
– Rota’s confirmed 6-8 weeks in advanceinline_676_http://thechefsforum.co.uk/wp-content/uploads/2018/02/Ferry-House-Inn-300x200.jpg
– 45 hours per week – 4 week days + 1 weekend day/rotating weekends off (For Full Time, part/flexi time also available)
– Lunch provided and all drinks provided on shift
– Staff discount – 20% off food, drinks, and accommodation.
– 3% Pension.
– Child Care Vouchers available
– Live in available
– Ongoing training including in our kitchen garden
– Salary negotiable dependant on experience

The Ferry House Inn – Wedding Venue and Country Pub, 1AA Rosette Restaurant.

Who we are
We are a farming family from the Isle of Sheppey, our group “Burden Bros” (BB4) has a small but diverse range of companies throughout Kent, Sussex and Surrey.
The Ferry House Inn sits proudly in our portfolio, and has been lovingly restored since we purchased it 16 years ago. Now encompassing a 4* pub, 1 AA Rosette restaurant and wedding venue, with accommodation for 40+ (soon to be 50+)
Our mission is to be a first choice provider of memorable hospitality, from a team of dedicated, talented, and passionate people.
We have a homegrown ethos; we supply our restaurant with top quality meats from our family farm, and with our own produce from our extensive kitchen gardens. We operate at a varied level throughout the seasons – averaging between 60-140 covers daily, regular events/functions, outside catering and around 90 weddings per year (100 P/A projected in the next 2 years). We were awarded Best Dining Pub in Kent 2014, were awarded our first AA Rosette in September 2015 and was a finalist in the 2016 & 2017 Kent Wedding Awards.

Why work for us?
We are growing steadily and sustainably, and we are not stopping yet! We are creating a quality work environment with ‘family’ at the forefront of all we do. We cherish loyalty and hard workers – and will always offer you the same as you do us, so that means making it to your children’s nativity play or helping you out when you need it most.
We are not a boring place to work – there is always something changing, improving, things to aim for and challenges to take on together. We are on an exciting journey, and we hope you will come with us. We will listen to you, care about what you think and value what you say – you will be an integral part of our growth and success.
For more about what it is like to work at the FHI, take a look at the jobs page on our website.

©Rebecca Douglas – www.rebeccadouglas.co.uk – www.facebook.com/rebeccadouglasphotography

Our food ethos
We have always offered quality food but now we are really striving to use as much local produce as possible in our dishes, not only to support our local community and economy but because Kent has some of the best produce on offer. Everything is prepared fresh and is the result of inspiration and product availability – not process, so the menu changes frequently depending on what has been grown, picked or delivered that day.

We crop daily from our extensive kitchen gardens, and the majority of our specials board dishes are exclusively home grown.

All the beef served here comes from our family’s farm – we have been farming here since 1969 and currently have over 2000 cattle grazing the area. Our beef is matured for 28 days to ensure it is the absolute best you can get. Our lamb and eggs also come from the families farms, and we shoot all our own game on our own Estate.


We are in a beautiful countryside location overlooking the Swale estuary, on the Isle of Sheppey. It will be necessary due to our location that you drive and have your own transport (as no public transport here) – Live in is available for 1 person currently.