Junior Sous Chef

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

Job summary

A reputable country inn in Surrey is seeking a Junior Sous Chef to assist in the kitchen operations and menu execution. The successful candidate will support the Head Chef while leading a small team to deliver high-quality seasonal dishes. The ideal applicant should have at least 2 years of relevant experience, a strong knowledge of British cuisine, and the ability to work under pressure. This role offers competitive pay and potential professional growth.

Benefits

Competitive salary

Opportunity for professional growth

Staff meals

Potential accommodation

Qualifications

• Minimum of 2 years experience in a similar role (Chef de Partie or Senior Commis).
• Understanding of HACCP and kitchen hygiene standards is essential.
• Commitment to high standards and kitchen discipline.

Responsibilities

• Assist the Head Chef in planning and executing menu items.
• Supervise and mentor the kitchen team during service.
• Maintain cleanliness and hygiene standards.

Skills

Leadership skills

Organizational skills

Knowledge of British/modern European cuisine

Ability to work under pressure

Knowledge of food safety standards

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 organization
• 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)