Sous Chef

Company Description Rockwater is a coastal lifestyle destination that brings people together through great food, welcoming spaces, wellness, creativity, culture, and memorable experiences. Based by the sea in Hove and Branksome, with Sandbanks soon to open, Rockwater is growing and creating new ways for guests to connect and enjoy life on the coast. The venues feature everything from slow mornings and long lunches to rooftop sunsets and live music, offering a vibrant environment for both guests and team members. As a developing brand with ambitious plans, Rockwater provides opportunities to be part of an evolving concept and contribute to its future. Team members join a community-focused business that values quality, hospitality, and a warm, inclusive atmosphere. Role Description This is a full-time, on-site Sous Chef role based at Rockwater in Branksome. The Sous Chef will support the Head Chef in ensuring dishes are prepared to consistent quality and presentation standards, and overseeing kitchen operations during service. Daily responsibilities include supervising kitchen staff, coordinating food preparation and cooking, managing stock levels, and maintaining food safety and hygiene standards. The role involves contributing to menu development, monitoring waste and cost control, and ensuring smooth communication between the kitchen and front-of-house teams. The Sous Chef will help train and mentor team members, foster a positive and collaborative working environment, and support Rockwater's commitment to excellent guest experiences. Qualifications

• Strong experience in professional kitchens, including previous responsibility in a Sous Chef or senior Chef de Partie role.
• Proficiency in food preparation, cooking techniques, and plating, with a focus on consistency, quality, and efficiency.
• Knowledge of food safety, hygiene regulations, and HACCP procedures, with a track record of maintaining clean and well-organized kitchen environments.
• Experience in stock management, ordering, and cost control, including portioning, waste reduction, and working to set margins.
• Ability to supervise, train, and motivate kitchen team members, supporting a respectful, inclusive, and collaborative culture.
• Strong communication and coordination skills to work effectively with the Head Chef, kitchen brigade, and front-of-house staff.
• Flexibility to work shifts, including evenings, weekends, and holidays, as required in a busy hospitality environment.
• Formal culinary training or relevant professional qualifications are beneficial; experience in high-volume or coastal dining concepts is an advantage.