Sous Chef at Kamro Ltd

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)