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.


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