Profile

The Bull Inn is an organic, radical and ethical pub with rooms. Founded by

Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decision

from how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.

At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.

We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treated

You’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongside

What’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person

*some perks kick in after 3 months.