Sous Chef - The Terrace

The Terrace is the only Isle of Wight restaurant listed in the Michelin, AA, Square Meal, Good Food and Harden’s guides. Our kitchen is spotlessly clean and very well organised and our team are all solid cooks with positive attitudes.

We currently have an opening for a chef with enough experience of managing themselves & overseeing others to share sous chef duties. The role doesn't cover people management, but it does cover having ultimate responsibility for the kitchen 1-3 days a week depending on season.

Our team are all experienced chefs and tend to take care of their own ordering, stock, and section management, but as the season picks up we need a chef with more seniority on certain days who is able to maintain standards, solve problems and generally take ownership of quality, standards, organisation and communication with our GM.

No rota management, no hiring, some (or lots of) cooking depending on your preference, assisting with dish development, running the pass or making sure it's being run well, assisting with HCCP and SFBB.

We have three combi ovens, decent blenders and mixers that work, two huge vac machines, a big walk in, brand new plates and quality, working equipment. Where we don't have something a chef needs, we buy it. Unless it's a Pacojet. Sorry.

We offer 50 hour max weeks over four or five days depending on your preference. We open 4.5 days in the off season (closed Tuesday, Weds and Sunday PM) and 7 days in the high season.

This job is located in Yarmouth overlooking the Harbour. You'll need to have your own transport or live locally.

Applicants need to have supervised a kitchen on the Head Chef's day off or, at the very least,have experience of owning a section including pro-active ordering, cleanliness, stock management and contributing to dish creation and standards. You'll need to be a good communicator with a bit of presence - someone who instinctively leads when necessary but not for the sake of it. We're looking for a partner in leadership of the kitchen.

Please keep in mind any learning curve you might need to cook at 2 rosette standard - if you're going to lead the team a few days a week you really do need to be familiar something approaching the level they are cooking to. We're very happy to consider Head Chefs looking for a more cooking-orientated role free from formal management or Exec Chefs who want to remain hands-off but run the pass, train others, complete paperwork and create dishes. Essentially, there's some flexibility in what the role looks like.