sous chef

chef

assistant manager

server

assistant general manager

Côte Restaurants

I started working at Cote and they knew I was still in school when I applied. They did ask for my details of when I could come in and work however they completely ignored them and put me on shifts they knew I wouldn't be able to do. The management team was inconsiderate of my situation even though they knew who they were hiring and still tried to make me work more than legal hours until I had to correct them. They also completely ignored my medical history of anxiety. The restuarant gets very hot and once I was yelled at for getting a drink of cold water. The training is online and they didn't give me my account details for 4 weeks then shouted at me when I didn't complete the training in the first few days even though I was attending school which they also knew. The management redicules you when you do something wrong rather than suggesting ways for you to remember it or change how you do it to be better and constantly compare you to other members of the waiting staff even though everyone learns in different ways. Management is unequipped in dealing with costumers who offend or upset a member of staff. They expected me to turn up to work at 10 minutes before my shift and if the person taking over my section was late I had to wait for them to arrive however they did not pay me for my extra time on the job. Overall the management is disrespectful of their employees and expect more than possible of them with little reward. The job is tiresome and I would personally say there are no enjoyable parts except for having a drink of water for 5 seconds so you get back to the grueling and sweaty task. The uniform is also very restricting and the layout of the bar area inhibits workers under 5'6ft from doing their job properly. There is also very little in the way of training, you are automatically expected to know what to do. The management is also patronising and use very demeaning language when addressing you. They make you feel as if it is your fault you don't know what you're doing when they haven't taught you so you're not likely to understand. I would never recommend this job to anyone.

I work in a cote  sometimes feels unorganised. Let me stress that’s just working at my building I can’t say the same for all the cote restaurant Let me give you an example. It is tough for everyone at the moment, high bills, more stress, less hours and less pay then you have a Head Chef ? Who takes all the hours, then you are left with someone offering you 35 hours a week can’t really pay bills with those hours with that type of hours. sometimes you can actually say that it’s justified, but when the restaurant seems to be getting quieter and quieter and your Head Chef is doing questionable things that you know are you not right its basically sabotaging the restaurant and himself at the same time. He’s sabotaging you know because there are no hours because the restaurant is getting quieter and quieter. It’s sad to watch the standards slip. It’s a real shame don’t get me wrong. The company is great to work for but put the wrong people in charge. It can be a bad environment to work in and I don’t wanna say too much, cause some of these things border on personal issues, but my experience has not been pleasant and especially if you are suffering from mental health. This environment is probably not the best place for you. They do not have a real structure to help and protect employees so if you are in the wrong environment it can be traumatic experience I wish I had something good to say, but a lot needs to be improved in the company and within houses. I think they know some of the issues you can see some improvements but they still have a lot to figure out so be prepared for management to cut your hours with very little or short notice, take away your days you was rotated for with little notice and you have no say and it would be more acceptable . If you was able to look at your rotor and say it’s fairly happening to everyone , but when it seems to be just a few , . If it seems to be done more fairly, you might not mind this much, but this seems to be a consistent thing that keeps happening and doesn’t seem to be getting any better and I’ve been with this company now for over four years still feel like I’m no better off from when I left school trust me, there are better places to work run

A Typical Day at Work:
A typical day at this restaurant was stressful and unpredictable. From the start, I felt unwelcome and unsupported by both the management and kitchen staff. Tasks were poorly delegated, and the work environment lacked any real structure or professionalism.

What I Learned:
Unfortunately, the main thing I learned during my time here is how important a respectful and safe workplace is. I did not gain any meaningful professional growth from this job, but it did reinforce the type of environment I would never want to be a part of again.

Management:
The management was unresponsive and negligent. A serious incident occurred where I was given out-of-date chicken, which resulted in me being hospitalized. When this was brought to management’s attention, it was brushed off with no proper accountability or concern for employee welfare. There was little to no support, even in situations involving health and safety.

Workplace Culture:
The culture was toxic and disrespectful. I was subjected to bullying behavior from staff, including a chef taking photos of me without my consent and mocking me. There was a clear lack of professionalism and basic human decency among some of the staff.

The Hardest Part of the Job:
Enduring the lack of respect and feeling unsafe both physically and emotionally was the hardest part. The bullying, the health risks, and the lack of managerial support made every shift feel like a battle.

The Most Enjoyable Part of the Job:
Unfortunately, there were very few enjoyable moments. Perhaps the only positive was leaving each shift knowing I was one step closer to leaving for good.

I started in Côte as a waiting team member just over two years ago, before progressing to Supervisor and then Assistant Manager via Cote’s Internal ‘Career Pathway’ programmes. 

In terms of pay, benefits to staff members and training and development Côte truly is second to none. The development opportunities available not only to myself as a manager, but that are available to team members on all levels are brilliant.

A great discount scheme, both internally and with external companies and offers that are unrivalled in the industry at the moment. Training and tasting budgets give great opportunities to see your staff members learn and grow. The company’s exceed culture is incredible, and you are provided the resources to go above and beyond for your team and guests.

The food and brand image are clear, and Côte is passionate about delivering consistency and a great experience time and time again. It is hard work, it’s hospitality after all and you are expected to invest a lot. However, what you give gets returned ten-fold and if you are prepared to work hard and invest time and effort you will reap the rewards- there are constant opportunities to grow, develop and progress in Côte.


Would 100% recommend this company for anyone who is serious about a career in hospitality.

The food quality is great and fun to work with the different menus and seasonal produce. Management needs reviewing as they seem to be the issue whenever things go wrong. There is still that battle of FOH and BOH staff, wherever I go its always the same, waiters vs chefs. Without the other, the other wouldn't succeed. But no matter where you go it seems like there's this issue where were up against each other instead of working together.

Management had major issues (not chef management) - they seriously needed to adjust and change according to the restaurants needs and not blame failures on chefs when in realistic terms, if the error starts with the order from the waiter then the kitchen can only follow what comes through the printer into the kitchen. There are minimal check backs from floor management to see if everything is alright and if we needed help. Staff food was a major issue as they seemed to send half the staff at least on break at the busiest times then complained about where their lunch/dinner was. VERY FRUSTRATING AND DISORGANISED. 

Overall I enjoyed my 3/4 years there it was an educational experience and had opportunities to learn and increase my knowledge of food etc.

Cote offers a great variety of training both online and in-house, which is very good for building up a CV at a young age, or whilst attending university. 

The management at my branch are very helpful and supportive of your formal education and will help out in putting your education first.

We get free lunches no matter how many hours you work, which is brilliant for a student like myself. 

However the hours can be very long and hard, especially if you're closing then opening the next day it can be tough.

Another negative is because it's a franchise often you will have to explain/justify to regulars at different cote's the reasoning for different menu items, or service steps as they are currently going through an evolution.

And dealing with people who get only desserts and coffee's is nearly impossible when you have a full section to look after, as (at my location) there is no bartenders as such unless there are a lot of staff on. You have to make your own drinks which can be quite time consuming, so you may often get complaints from these guests who are spending a fraction of the price of the guests who are dining, which can really affect how the company thinks you are performing.

After dedicating seven years of my life to this organization, I was abruptly dismissed without cause or explanation. This experience reflects the deeply toxic, unstable, and unprofessional culture that festers within the company.
The management thrives on favoritism, intimidation, and manipulation rather than merit, respect, and transparency. Hard work and loyalty are exploited, not rewarded. Instead of valuing long-term commitment, they discard employees as if they are disposable.
The environment is mentally corrosive—a place where gossip and power games overshadow teamwork, where leadership fails to lead, and where employees are left in constant fear of being the next target. There is no true structure, no accountability from those at the top, and certainly no genuine regard for employee well-being.
This is not simply a workplace—it is a hostile and demoralizing arena that thrives on draining the very people who hold it together. To anyone considering employment here: be aware that loyalty means nothing, your voice will not matter, and the “security” you think you have can be ripped away in an instant.
Leaving was not my choice, but it turned out to be a blessing in disguise. No career growth, no respect, and no dignity can come from remaining in such a toxic institution. My only regret is investing as much time as I did.

A typical day at work starts with a warm welcome from the Management in charge and from staff.
Every day we have to work very hard and focus on the main duties to guarantee an efficient and great service; ones of these are help the waiter/ress bringing the food the floor, clean glasses and cuttlery and make sure that they have everything they need.
The shift begin with handover of the duties from the other college who just finish their shift. 
In here you learn how to work in a team, and in a big Company like Cote Brasserie. I improved my English, I have worked in this place whit a positive and professional attitude, giving the best of me and the best of my work experience.
Management is polite, friendly and helpful. They always inform and update us about food, wine and rules.
The hardest part of the job is work sometimes not as a good team with nervous people or people  without professional and working aptitude. 
The best part of the job is food tasting and wine tasting because we have the opportunity of learning and improove our knowledge about the food and wine that we serve. Staff meeting.

The company and restaurants are organised in certain aspects. However there is no control over the bookings and we find ourselves regularly understaffed and overworked, with too many guests arriving at once.  There’s also a lot of focus constantly on reviews and drink sales. However, I feel like there is not enough praise only negatives. All staff seem extremely stressed even when it’s not busy and I’ve witnessed multiple members of the staff having breakdowns whilst on shift. Managers need training on how to talk with their staff in a correct manner, i’ve witnessed multiple members of staff being verbally abused and spoken to in disgusting ways. It may be time to rethink the service charge system as well, because staff should not have to rely on how much trade there is for a decent pay-check. Limit also the drinks menu, if there is not a permanent bartending position, why should the waiting staff have to know and make multiple different drinks, whilst also being expected to look after their guests.
However, it does feel like you are one big family and people do care for each other!

I spent a year working as a waiter, and whilst I met many good people, this is not a place I could develop a career. Away from the already widely covered debacle surrounding the company pocketing the service charge, the expectations placed on staff are simply ridiculous; working 9 hours without a break is expected, and it would seem the people in management positions have not been educated about their responsibilities towards their employees. I know of somebody currently working for Côte (didnt get paid on one occasion, didnt get a payslip and was simply given an envelope of cash and told to stop making a fuss) and this treatment of staff has not changed in the slightest, and it is no surprise that their staff turnover is so high. 
On the surface, Côte advertises itself as a great place to work and grow, but this couldn't be further from the truth. The complete lack of professionalism management/ supervisors has a negative effect on staff, but for as long as the chain continues to make money, I can't imagine there is any reason for senior management to implement changes.

Top Job Titles	Average salary
Sous chef 127 salaries reported	£40,598 per year
Chef 375 salaries reported	£14.74 per hour
Assistant manager 32 salaries reported	£40,344 per year
Server 158 salaries reported	£13.89 per hour
Assistant general manager 27 salaries reported	£41,000 per year

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