Sous Chef

Company Description Heaven's Kitchen Steak House is located in the historic market town of Farnham, Surrey, with a sister location in Alton, Hampshire. The restaurant focuses on exceptional, locally sourced food and attentive service in a premium yet relaxed and welcoming setting. Menus are built around high-quality regional ingredients, complemented by thoughtfully paired drinks. Recognized as the best steakhouse in Surrey and honored by Diners’ Choice 2021 and a Tripadvisor Certificate of Excellence, the team is committed to consistently delivering outstanding food and guest experiences. Team members join a professional, friendly environment that values quality, consistency, and genuine hospitality.

Role Description The Sous Chef is a full-time, on-site role based at Heaven's Kitchen Steak House in Farnham. This role supports the Head Chef in planning, preparing, and executing high-quality dishes, particularly steaks and grill items, in line with the restaurant’s standards. Day-to-day tasks include leading a section of the kitchen, overseeing food preparation and plating, monitoring quality and portion control, and ensuring adherence to health and safety regulations. The Sous Chef helps manage stock levels, supports ordering and supplier relationships, and contributes to menu development using seasonal and regional ingredients. The role also involves supervising and training kitchen team members, maintaining a clean and efficient workspace, and collaborating with front-of-house colleagues to deliver a smooth service and exceptional guest experience.

Qualifications

• Proven experience as a Sous Chef or senior Chef de Partie in a high-quality restaurant, ideally with steakhouse or grill experience.
• Strong culinary skills, including meat preparation, grilling, sauce work, and plating to premium presentation standards.
• Solid knowledge of food safety, hygiene regulations, and best practices in kitchen operations.
• Ability to lead and motivate a kitchen team, delegate tasks effectively, and support training and development.
• Strong organizational and time-management skills, with the ability to perform under pressure during busy services.
• Commitment to using fresh, locally sourced ingredients and to maintaining consistency in taste and presentation.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant’s service schedule.
• Relevant culinary qualifications or formal chef training are highly beneficial.
• Professional communication skills and a collaborative approach to working with both kitchen and front-of-house teams.