Sous Chef - Brighton

South East

To £30,000 + Benefits - Seafood Restaurant - Brighton

Brighton

Job Description

Sous Chef – Champagne & Oyster Bar - Brighton

The Package

Salary: £26,000 - £30,000, depending on experience

Hours: 48 Hours per week, 5 days out of 7

Holidays: 28 per annum (inclusive of Bank Holidays)

Further benefits: An equal share of the tips and a meal each day

The Client

Privately owned seafood restaurant. A popular eatery for locals and visitors alike, this establishment is renowned for its fresh, locally sourced fish and shellfish while also boasting incredible hospitality.

The Role

As Sous Chef you are the backbone of the team…assisting the head chef and leading the junior chefs in the right direction.

In the Head Chef’s absence, you would run the kitchen and ensure high standards are consistently met
Communicate effectively with the Head Chef as to needs and ordering requirements
Work as part of a team in a constructive manner and have a committed approach to the development of creative service in the kitchen
Have knowledge of Health, Safety and Hygiene regulations and check the cleanliness, stock control, organisation of the kitchen
Train new staff and help them to develop their career

The best Sous chef will not only be passionate about seafood and delivering a smooth service, but also about ensuring the success of the restaurant. As you’ll be working alongside the Head Chef, and standing in for them in their absence, effective communication, using your initiative and managing the team well under pressure are attributes an ideal candidate would possess.

Skills, Experience and Demeanour:

Strong background in high quality restaurants and bistros, with a focus on fish
Management experience, so as to lead the team well and develop skills
Able to consistently produce numerous dishes with relative speed during busy periods, but without comprising the quality or presentation of the dishes
Experience in using fresh seasonal produce, and knowledge of planning a menu that can be altered in line with locally sourced goods
Must have calm manner, and be able to take direction from the Head Chef
Be a people person and enjoy working well as part of a team