Sous Chef

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

Job summary

A leading country inn in the UK is seeking an experienced Sous Chef to support the Head Chef in delivering high-quality seasonal dishes. The role includes overseeing kitchen operations, mentoring a small team, and maintaining food safety standards. Ideal candidates should have over 12 years of experience, solid knowledge of British cuisine, and strong leadership skills. The position offers competitive salary and opportunities for professional growth within a supportive team environment.

Benefits

Competitive salary

Opportunity for growth

Staff meals

Potential accommodation

Qualifications

• Minimum 12 years in a similar role.
• Solid knowledge of British / modern European cuisine.
• Understanding of food safety HACCP standards.
• Strong leadership skills and ability to manage a small team.
• Good organizational skills under pressure.
• Commitment to high standards and kitchen discipline.

Responsibilities

• Assist Head Chef in menu execution and seasonal planning.
• Lead kitchen operations during services.
• Support menu development and control costs.
• Supervise and mentor kitchen team.
• Maintain food hygiene and safety standards.

Skills

Culinary Experience

Kitchen Management Experience

Food Handling

Cost Control

Knife Skills

Sanitation

Cooking

Restaurant Experience

Food Preparation Experience

Labor Cost Analysis

Job description

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 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)

Key Skills

• Culinary Experience
• Food Handling
• Restaurant Experience
• Kitchen Management Experience
• Food Preparation Experience
• Kitchen Experience
• Labor Cost Analysis
• Catering
• Cooking
• Cost Control
• Sanitation
• Knife Skills

Employment Type : Full Time

Experience : years

Vacancy : 1