Sous Chef: Growth Path to Head Chef + Elite Perks

Harpers Haslemere; United Kingdom; Remote; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Tronc share

Meal discount off duty

Hotel discount

Lifestyle card discounts

Service awards

Birthday gift

Refer a friend incentive

Leadership development

Job summary

Upham Inns, owner of a collection of premium pubs across Southern England, seeks a proactive Sous Chef to support the Head Chef and lead a talented kitchen team at Harper’s Haslemere. You will work within established menus, manage rosters, and drive high-quality food and presentation in line with brand standards.

We value strong leadership, excellent culinary skills, and a genuine desire to train and develop junior chefs, all while maintaining top hygiene and safety standards.

Qualifications

• Strong leadership and the ability to train and develop junior chefs.
• Excellent culinary and presentation skills.
• Experience as a Sous or junior Sous chef with at least 1 year in the role.
• Commitment to high standards of hygiene and food safety.

Responsibilities

• Support the Head Chef and management in daily kitchen operations.
• Work within company-defined menus and recipes.
• Roster management and allocation of kitchen duties.
• Train and grow the kitchen team; provide coaching and feedback.
• Handle food orders, stock control and proper storage.
• Maintain high operational and personal hygiene standards at all times.
• Comply with food safety, health and safety, licensing and related laws.

Skills

Leadership

Culinary skill

Food hygiene

Stock control

Team coaching

Menu adherence

Job description

Upham Inns, owner of a collection of premium pubs across Southern England, seeks a proactive Sous Chef to support the Head Chef and lead a talented kitchen team at Harper’s Haslemere. You will work within established menus, manage rosters, and drive high-quality food and presentation in line with brand standards.

We value strong leadership, excellent culinary skills, and a genuine desire to train and develop junior chefs, all while maintaining top hygiene and safety standards.