Sous Chef

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

Job summary

An established country inn in England is looking for a Sous Chef to assist the Head Chef in delivering high-quality seasonal dishes. You will manage kitchen operations, supervise the team, and ensure food safety and hygiene standards. Ideal candidates should have over 12 years of relevant experience, strong leadership skills, and the ability to excel under pressure. This role offers a competitive salary and opportunities for professional growth within a supportive environment.

Benefits

Competitive salary depending on experience

Professional growth opportunities

Staff meals

Potential accommodation/perks

Qualifications

• Minimum 12 years of experience in a similar supervisory role.
• Understanding of food safety, HACCP, and kitchen hygiene standards.
• Flexibility in working hours, including evenings and weekends.

Responsibilities

• Assist the Head Chef in planning and preparing menu items.
• Lead kitchen operations during service, ensuring quality and timing.
• Supervise and mentor the kitchen team, maintaining high standards.

Skills

Leadership skills

Knowledge of British/modern European cuisine

Organizational skills

Ability to work under pressure

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).