Junior Sous Chef

Location: The Bulls Head Inn Ewhurst Surrey

Reports to: Head Chef / Executive Chef

Contract: Full-time permanent

Hours: Flexible must cover lunch and dinner services weekends and some holidays

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 Junior 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)