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.

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.

• 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.

• 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.

• 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).

• Experience in a country pub, gastro-pub, or hospitality / inn environment.
• Basic costing / budgeting experience.
• Creativity in menu development and specials.

• 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).