Sous Chef

Sous Chef Independent, award-winning Kentish Bistro.

Menus are seasonal, ingredient-led modern Bistro style. Standards throughout are high.

• Live fire cooking
• Home smoking
• Whole animal butchery, including making their own sausages
• House ferments
• Dayboat fish
• Organic meat direct from the farm
• Local foragers
• Game in season
• Opportunity to cook and demo at the UK’s most prominent food festivals

All food is prepared on site and cooked with integrity from an efficient, well-equipped, well organised kitchen that includes a large charcoal grill.

As an experienced Sous Chef, your key responsibilities will be:

• Support the Head Chef to ensure that every aspect of the service runs smoothly
• Run the kitchen in the Head Chef’s absence
• Kitchen management duties, stock control, wastage, hygiene etc.
• Compliance with all statutory legislation & regulations.
• Maintain exceptional standards of quality assurance, food prep and cooking

This opportunity might suit a London based sous chef looking to escape the rat race for the chance to cook great food by the sea and enjoy a better work/life balance.

50 hours 7 shifts 5-day week, no splits.

2 months’ sabbatical after two years’ service.

Salary: up to £35,000 + service charge.