What we believe in

At Bistrotheque and the restaurants that we are associated with we work hard at preparing food and dining experiences that we are proud of. Each day we work to improve upon yesterday and because we are only as good as our team, we want you to be the best at what you do. We provide the training to get you there and we love to promote our own people. We believe in working hard and in having a good time doing it.

We distribute all of our service charge to all of our team including everyone in the kitchen, so a busy room means good pay. The pay breakdown for a senior sous chef will be a combination of house pay by the hour plus tronc by the hour. To give you a better idea of what you can earn, this is equivalent to a salary of between £40,000 to £43,000 and the rate will depend on your experience and capability.

The Role

As a Senior Sous Chef we expect you to share this pride in getting things right every time. We expect you to have a high level of cooking skills and the ability to manage volume prep effectively. We expect you to inspire the junior team with a level of consistency which ensures that every dish we send is a good as it should be. And if you want to run your own business one day in the future, we have all the know how to share with you which we have developed over the last 14 years. We expect you to be the type of person that wants to progress to Head Chef within a year and we would like to develop you in that direction. We see this ambition as crucial to succeeding in this role.

The Service and The Team

The team in the main kitchen can vary between 3 to 6 chefs + 1 or 2 kps. We also have a separate private room kitchen. We open for dinner Monday to Friday and brunch & dinner over the weekend - no weekday lunches. Busy services see 250 covers for brunch with tables turning 3 to 4 times and 180 covers for dinner with tables turning twice. Prep needs to be effective and accurate and services can be intense and fast, so we always look for chefs that like this type of environment. It’s not a job for a chef that wants to chill out.


Future new openings and a genuine chance to progress to Head Chef level.

On-going menu development
Recruitment bonus for sourcing candidates
Dining discount
Five days on two days off
Supplier visits and away days
Open plan kitchen overlooking the restaurant
Lots of daylight

If this sounds like you, please click the apply button to follow the application and send your cv or call Head Chef Blaine Duffy for a chat about the role or to arrange a trial: 07415 413725