Sous Chef

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