Sous Chef - Eastbourne

Bistrot Pierre; Eastbourne; On-site; GBP 28,000 - 34,000; Full time

Benefits offered by this job

Unlimited discount

Service charge

Wagestream access

Discounted room rates

Discounted meals on shift and wines at

cost price

24/7 Employee Assistance Programme

Staff socials and incentives

Future Leaders development course

Length of service awards

Job summary

Bistrot Pierre in Eastbourne, United Kingdom, is seeking a Sous Chef to lead the kitchen alongside the Head Chef, delivering dishes to specification while developing the team. You'll blend hands-on cooking with leadership to ensure every service runs smoothly and every plate leaves the kitchen to spec.

You will coach junior chefs, manage stock, orders and food profit, and uphold hygiene and safety standards with a calm, organized approach under pressure.

Qualifications

• Experience as a Chef de Partie or Sous Chef.
• Strong knowledge of classic cooking techniques.
• A calm, organized approach under pressure.
• Demonstrated leadership and ability to coach juniors.

Responsibilities

• Delivering dishes cooked and presented to company specification
• Supporting the daily operation of the kitchen
• Managing stock, orders, invoices and food profit
• Coaching and developing junior chefs
• Maintaining food hygiene and health & safety standards
• Experience as a Chef de Partie or Sous Chef
• Strong knowledge of classic cooking techniques
• Confidence running sections during busy services
• A calm, organised approach under pressure

Skills

Leadership

Coaching

Cooking techniques

Under pressure

Job description

If you're ready to take a leading role in a fresh food kitchen where standards truly matter, this is your opportunity. As Sous Chef, you'll work closely with the Head Chef to deliver beautifully cooked, French-inspired dishes while helping to organise, motivate and develop the team around you. You'll combine hands-on cooking with leadership responsibility, ensuring every service runs smoothly and every plate leaves the kitchen to specification. Your day-to-day:

• Delivering dishes cooked and presented to company specification
• Supporting the daily operation of the kitchen
• Managing stock, orders, invoices and food profit
• Coaching and developing junior chefs
• Maintaining food hygiene and health & safety standards
• Experience as a Chef de Partie or Sous Chef
• Strong knowledge of classic cooking techniques
• Confidence running sections during busy services
• A calm, organised approach under pressure

Perks & benefits:

• Unlimited 50% discount for friends and family
• Service charge on top of your competitive pay
• Wagestream access
• Discounted room rates
• Discounted meals on shift and wines at cost price
• 24/7 Employee Assistance Programme
• Staff socials and incentives
• Future Leaders development course
• Length of service awards