Junior Sous Chef

Kamro Ltd; England; On-site; GBP 60,000 - 80,000; Full time

Job summary

A country inn in Surrey is seeking a Junior Sous Chef to support the Head Chef in delivering high-quality seasonal dishes. Responsibilities include supervising kitchen operations, training team members, and maintaining food hygiene standards. Ideal candidates will have over 12 years of experience and a solid knowledge of British cuisine. The role offers competitive salary, professional growth opportunities, and a supportive team environment.

Benefits

Competitive salary

Opportunity for professional growth

Staff meals

Potential accommodation

Qualifications

• Minimum 12 years of experience in a similar role.
• Solid knowledge of British/modern European cuisine.
• Understanding of food safety HACCP standards.

Responsibilities

• Assist the Head Chef in menu planning and execution.
• Lead kitchen operations during service periods.
• Support menu development and portion control.

Skills

Leadership

Organization

Creativity

Knowledge of British cuisine

Flexibility

Job description

Location : The Bulls Head Inn Ewhurst Surrey

Reports to : Head Chef / Executive Chef

Contract : Full-time permanent

Hours : Flexible must cover lunch and dinner services weekends and some holidays

About The Client

Our client is a quintessential country inn set in the heart of the Surrey Hills. They pride themselves on delivering seasonal small plates style menu alongside a warm and friendly atmosphere plus Sunday where Sunday roasts take centre stage. and a reputation as a community hub they are seeking a dedicated culinary professional to bolster their kitchen team.

Role Purpose

As Junior Sous Chef you will be a key supporting pillar to the Head Chef Rob assisting in the day-to-day running of the kitchen. You will help deliver on the guest promise of high-quality seasonally driven dishes while fostering consistency discipline and creativity. You will have a hands‑on role in cooking kitchen management and team supervision and have opportunity for growth.

Key Responsibilities

• Assist the Head Chef in planning, preparing and executing all menu items working to seasonal ingredient availability
• Lead kitchen operations during service periods: supervising cooking stations ensuring timing, quality and presentation
• Support menu development, costing and portion control
• Supervise, train, mentor and motivate kitchen team (commis chefs, kitchen porters)
• Oversee mise en place, stock rotation, ordering, deliveries and kitchen organisation
• Enforce and maintain food hygiene, health & safety and cleanliness standards
• Monitor wastage, portion control and food costs
• Collaborate with front of house to ensure smooth service and guest satisfaction
• Help with special events, private dining or seasonal offerings

Person Specification / Requirements

Essential

• Previous experience (12 years minimum) in a similar role (e.g. Chef de Partie, Senior Commis)
• Solid knowledge of British / modern European cuisine and seasonal ingredients
• Understanding of food safety HACCP kitchen hygiene standards
• Strong leadership skills able to motivate and manage a small team
• Good organizational skills and ability to work under pressure
• Commitment to high standards, consistency and kitchen discipline
• Flexibility in working hours (evenings weekends bank holidays)

Desirable

• Experience in a country pub gastro‑pub or hospitality / inn environment
• Basic costing / budgeting experience
• Creativity in menu development and specials

What the Role Offers

• Competitive salary (to be discussed depending on experience)
• Opportunity for professional growth and progression
• Exposure to seasonal small plate style menus and kitchen set up.
• A supportive close-knit team in an established country inn
• The chance to make a mark on menu development and guest experience
• Staff meals potential accommodation / perks (subject to negotiation)

Employment Type

Full Time

Experience

years

Vacancy

1