Job Description:
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)