I'm looking for a Junior Sous Chef to join a fantastic, food-led pub and restaurant in the Cobham area.
This is a brilliant opportunity for an ambitious chef who loves working with fresh ingredients, takes pride in their food and is ready to take the next step in their career.
The kitchen focuses on quality British produce, seasonal dishes, excellent steaks and well-executed pub classics, with a real emphasis on consistency and flavour.
The Role
Working alongside the Head Chef and Sous Chef, you'll be involved in the day-to-day running of the kitchen, helping to maintain standards, support the team and deliver consistently great food.
What We're Looking For
An experienced Junior Sous Chef or strong Chef de Partie ready to step up.
A genuine passion for fresh, seasonal food.
Confidence running sections and supporting junior chefs.
Good organisational skills and attention to detail.
A positive, hands-on attitude and willingness to learn.
Someone who wants to develop and progress within a quality kitchen.
What's on Offer?
£36,000–£38,000 basic salary
Accommodation charged at £300 pw
Variable tips on top of salary
48-hour working week
Additional hours compensated with time off in lieu
Working with quality, seasonal ingredients
Opportunity to develop your skills and progress your career
A supportive, food-focused kitchen environment
If you're a Junior Sous Chef looking for a fresh challenge, or a strong Chef de Partie ready to take that next step, I'd love to hear from you.
Apply below or send your CV directly to: lucy @baxendalemason. co.uk
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Junior Sous Chef Live In in Cobham employer: Baxendale Mason
Join a prestigious 17th century coaching inn that has transformed into a modern Middle Eastern restaurant, renowned for its exceptional culinary offerings. As a Sous Chef, you'll thrive in a vibrant work culture that values creativity and excellence, with opportunities for professional growth and development in a kitchen celebrated for its classic French techniques and award-winning dishes. Enjoy the unique advantage of working in a historic setting while being part of a team that consistently pushes the boundaries of gastronomy.
