Sous Chef

• Tronc (Allocation for 2025 was £7,800+ per annum / per person based on full time hours)
• Increased holiday allowance
• Vitality healthcare cover
• Employee assistance programme
• Life assurance scheme (from day one, covering up to 2x your annual salary)
• 50% F&B discount when dining in our restaurants
• Company sick pay
• Enhanced maternity pay
• Enhanced paternity pay
• Recruit a Friend bonus (£1000)
• Monthly employee recognition scheme
• Annual employee parties
• Free staff meals
• Daily briefings with the team, including food tasting - opportunities to work with the Home Farm
• 50% discount on Wildsmith Skin products
• Heckfield Plus - online discounts
• New baby gift
• Christmas gift

The ideal person will have a passion for working seasonally and be opened to learning new styles and techniques. At Heckfield we pride ourselves on providing training, development and a chance to progress within the company. If you would like to work in a collaborative and creative environment, please

We are seeking a Sous Chef to join our kitchen team and help shape a dining experience that is thoughtful, generous, and deeply connected to place.

This is a role for a chef who believes that exceptional cooking is rooted in restraint rather than excess; someone who understands that the finest ingredients require care, attention, and a light touch. Working closely with the Executive and Head Chefs, you will help lead the kitchen, support the development of the team, and contribute to menus that celebrate the harvest as it unfolds throughout the year. If you are a chef who values meaningful cooking, thoughtful hospitality, and the pursuit of excellence through simplicity, we would love to hear from you.

• Support the day-to-day running of the kitchen.
• Lead services with confidence and attention to detail.
• Work closely with the wider culinary team on menu development and ingredient sourcing.
• Maintain exceptional food quality, consistency, and presentation.
• Train and nurture junior chefs, fostering a positive and collaborative culture.
• Uphold the highest standards of food safety and kitchen organisation.

• A genuine respect for ingredients and seasonal cooking.
• Previous experience as a Junior Sous Chef or Sous Chef within a quality-led kitchen.
• Strong leadership skills and the ability to inspire, mentor, and develop others.
• A calm and organised approach, even during busy service.
• Curiosity, creativity, and a desire to continue learning.
• A commitment to the highest standards of hospitality and craftsmanship.
• The ability to work efficiently and carefully to maintain the high quality and consistency required in our kitchen.