Job Description

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.

Heckfield Place is a beautifully restored hotel on a 400-acre farm in the county of Hampshire, just outside of London. We are offer a rare opportunity to cook in close conversation with the landscape. Here, the seasons guide our decisions, provenance matters, and every dish tells a story of care, patience, and respect.

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.

What you'll bring

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.

Relocation Support

We welcome applications from chefs looking to relocate. To help make the transition as seamless as possible, accommodation support is available, including access to accommodation within very close proximity to Heckfield Place. This offers the opportunity to become part of the local community while enjoying a short and convenient journey to work

Job Requirements

What you'll do

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.