Junior Sous Chef — Heron Farm, Honiton, Devon
Heron Farm is looking for a motivated and ambitious Junior Sous Chef to join our kitchen team in the heart of the Devon countryside.
Set within a beautiful vineyard near Honiton, Heron Farm combines a busy café, bakery and outdoor dining experience focused on seasonal cooking, wood-fired food and quality local produce.
This is an excellent opportunity for a chef looking to develop their skills in a creative and supportive environment, working under Executive Chef Simon Payne, formerly of The Parlour in Burton Bradstock, alongside an experienced and passionate team.
The Role
You will assist the Executive Chef and Head Chef in the daily running of the kitchen, working across both our café and outdoor kitchen operations. The role includes breakfast, brunch, lunch and evening service, with cooking centred around our wood-fired oven and grill.
You will also have the opportunity to learn bread making, pastry preparation and wider bakery skills as part of the role.
Responsibilities
- Assisting the Executive Chef and Head Chef in daily kitchen operations
- Cooking on wood-fired ovens and grills
- Preparing and delivering high-quality breakfast, brunch, lunch and evening dishes
- Supporting bread and pastry production
- Maintaining excellent food hygiene and kitchen organisation
- Helping manage prep, stock rotation and service standards
- Supporting and motivating junior team members during service
- Contributing positively to a strong and collaborative kitchen culture
About You
We are looking for someone who:
- Has experience working in a professional kitchen
- Is enthusiastic about fire cooking and seasonal food
- Wants to learn and develop new skills
- Works well under pressure and as part of a team
- Has good attention to detail and a positive attitude
- Is reliable, hardworking and organised
An interest in baking, fermentation or live-fire cooking would be a bonus, but not essential.
Hours & Benefits
- 35–45 hours per week
- Some weekend and evening work required
- Competitive pay depending on experience
- Opportunity to learn from experienced chefs in a unique setting
- Staff meals provided
- Beautiful countryside working environment within a vineyard setting
To apply, please send your CV and a short introduction outlining your experience and why you would like to work with us.
Job Types: Full-time, Part-time, Permanent
Pay: £13.50-£15.00 per hour
Benefits:
- Company pension
- Discounted or free food
- On-site parking
Work Location: In person
