Job Description

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)