The Restaurant

Our inspiration for the food and design of Côte is a modern interpretation of the many famous bistros of Paris. 

Inspired by new trends, we are dedicated to serving authentic classic brasserie dishes with a modern twist, using high quality produce at great prices. 

On the menu, guests will always find brasserie favourites on our à la carte menu such as steak frites, moules marinières, corn-fed chicken from rural Brittany and tuna Niçoise, for dessert, Côte’s crème caramel and crème brûlee are much–loved house specialities. 

Seasonality and Côte’s commitment to sourcing high-quality ingredients results in a fortnightly changing specials menu, ensuring there is always something new to delight regular guests and gastronomes alike, as well as the excellent value set menu. 

Open early every day for breakfast, through to lunch and dinner; Côte’s atmosphere is informal and friendly.



Working at Côte

Working for Côte is more than just a job, it’s a career – and we recognise that everyone in our team plays an integral part to the restaurant’s success.

We invest in our employees and with our strong coaching and the right training, we help them fulfil their career ambitions and exceed our guests expectations.

Most importantly we always encourage promoting people within our team, so there’s always plenty of scope for career progression.




John, Development Chef

“Côte, without question has been the best move of my career! I joined the team as a Head Chef in 2009 and I progressed through our management ranks with the experience and support of our well grounded operations team. I'm now a Development Chef at Côte.

The quality and passion that goes into our food shines through from the moment an idea hits a piece of paper, to the sourcing of the ingredients, to the time the finished dish sits in front of our guests. And this is all upheld by the commitment and dedication that our teams show in their work everyday.”



Paul, Head Chef

“I joined Côte as a Sous Chef in 2012.

I ate in a few Côtes before and I thought that the food tasted fantastic and that it was well executed which made me want to be a part of the team.

After working hard for eight months I was offered the Head Chefs role for our new opening in Oxford which was extremely challenging but very enjoyable.

I work with some fantastic people in Côte who also have the drive and passion to produce fantastic food and deliver top quality service. ”



Tania, Head Chef

“For me working at Côte is about career progression.

I started out as a Chef de Partie and I am now Head Chef.

They are committed to developing their teams and encouraging individuals to grow with the company.

It's a very motivating environment.

I am learning all the time and I really enjoy working with fresh ingredients and trying out new dishes. The specials and set menus change every month so it keeps us all on our toes! ”


Training Programmes

At Côte we don't just provide jobs, we offer careers. We firmly believe in training and development and progression within the company, which not only benefits our own success but also personal success too. We invest time and money in our employees and offer a number of workshops and programmes.

Find out more here


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