Senior Sous Chef - Seasonal British Kitchen, Accommodation

The Running Horses; Westhumble; On-site; GBP 41,000 - 50,000; Full time

Benefits offered by this job

Accommodation

Award-winning pub

Career progression

Menu development

Job summary

The Running Horses in Mickleham invites an experienced Sous Chef to join our warmly restored country inn kitchen. You will work closely with the Head Chef to lead service, maintain high food quality, and ensure dishes are prepared and presented to the highest standard.

Responsibilities include supporting daily operations, training junior chefs, managing food preparation, stock rotation, and helping drive menu development while upholding strict food safety and allergen procedures.

Qualifications

• Must have experience as Sous Chef or strong Junior Sous Chef ready to progress
• Passion for fresh, seasonal British food
• Strong leadership and organisational skills
• Calm and focused during busy services
• Pride in consistency, presentation and attention to detail
• Understanding food safety and kitchen compliance
• Enjoys training and developing others
• Reliable, positive and committed to the team

Responsibilities

• Support Head Chef with day-to-day management of the kitchen
• Lead services and manage the kitchen in Head Chef's absence
• Prepare and deliver fresh, seasonal dishes to a high standard
• Help develop menus, specials and dishes with quality ingredients
• Train, support and motivate junior kitchen team
• Manage food preparation, ordering, stock rotation and waste
• Support achievement of gross profit and labour targets
• Ensure cleanliness, food safety and allergen management
• Maintain calm, organised and professional kitchen environment

Skills

Leadership

Kitchen management

Training

Attention to detail

Allergen procedures

Job description

The Running Horses in Mickleham invites an experienced Sous Chef to join our warmly restored country inn kitchen. You will work closely with the Head Chef to lead service, maintain high food quality, and ensure dishes are prepared and presented to the highest standard.

Responsibilities include supporting daily operations, training junior chefs, managing food preparation, stock rotation, and helping drive menu development while upholding strict food safety and allergen procedures.