At a Glance
- Tasks: Lead a passionate kitchen team and create exceptional seasonal dishes.
- Company: The Stag on the River, a popular countryside pub with a warm atmosphere.
- Benefits: 50% off food, free staff meals, long service rewards, and wellbeing support.
- Other info: Join a dynamic team with culinary development and fun social events.
- Why this job: Step up your culinary career in a supportive environment with great growth opportunities.
- Qualifications: Experience as a Sous Chef or senior CDP with strong leadership skills.
The predicted salary is between 30000 - 35000 £ per year.
Are you an ambitious, skilled chef with a passion for fresh, seasonal food and leading a kitchen team with pride? At The Stag on the River, we're looking for a talented and motivated Sous Chef to support our Head Chef in delivering exceptional dishes that reflect the character, warmth, and quality of our riverside pub. As Sous Chef, you'll help oversee the kitchen operation, inspire the team, and ensure every plate leaving the pass meets our high standards. This is an exciting opportunity for a chef ready to step up, take ownership, and grow within a professional, supportive environment.
Why Join The Stag on the River? We're a popular countryside pub with rooms, known for our seasonal menus, friendly atmosphere, and passion for hospitality. When you join us, you'll enjoy:
- 50% Off Food & Soft Drinks - Across all our pubs and inns.
- Free Staff Meals on Shift - Delicious dishes cooked fresh each day.
- Long Service Rewards - Including enhanced holiday options and private healthcare access.
- Discounted Inn Stays - Special rates across our collection of boutique properties.
- Private Hire Discounts - Savings for your own events and celebrations.
- Wellbeing Support - Including financial, legal, and mental health resources.
- Retail Discounts - Enjoy savings with high street partners.
- Culinary Development & Apprenticeships - Training tailored to your growth.
- Team Socials & Enrichment Days - Because great teams make great kitchens.
What You Bring: We're looking for a chef with creativity, discipline, and strong leadership qualities.
- Experience as a Sous Chef or senior CDP - Comfortable supporting a busy kitchen.
- Passion for seasonal cooking - You love working with quality ingredients.
- Strong leadership skills - You guide, support, and motivate the brigade.
- Calm under pressure - Steady, organised, and focused during busy services.
- Commitment to high standards - Consistency in flavour, presentation, and prep.
- Team player - Works collaboratively with the kitchen and front of house teams.
What You'll Do: As Sous Chef at The Stag on the River, you'll play a hands-on role in daily operations:
- Lead services - Take charge of the pass when required.
- Oversee prep - Ensure the team is organised, efficient, and service-ready.
- Support menu delivery - Help refine dishes and maintain standards of taste and presentation.
- Manage stock & ordering - Monitor levels, maintain rotation, minimise waste.
- Ensure kitchen hygiene & safety - Maintain a clean, safe, and compliant environment.
- Develop the brigade - Train junior chefs and nurture their growth.
- Step up for the Head Chef - Confidently run the kitchen in their absence.
Ready to take the next step in your culinary leadership journey? Apply now and help shape the kitchen at The Stag on the River, where quality, creativity, and warmth come together. We're proud to be an equal opportunities employer - everyone is welcome.
Locations
Sous Chef Live In Available - Godalming employer: The Stag on the River
At The Stag on the River, we pride ourselves on being an exceptional employer that values creativity, teamwork, and personal growth. Our supportive work culture fosters culinary development through tailored training and apprenticeships, while our generous benefits, including discounted stays and wellbeing support, ensure a rewarding experience for all staff. Join us in our picturesque Godalming location, where you can thrive in a vibrant kitchen environment and make a meaningful impact on our seasonal menus.
