Junior Sous Chef — Lead the Pass in a Busy Open Kitchen

Pasture Birmingham; Park Central; On-site; GBP 47,000 - 48,000; Full time

Benefits offered by this job

28 days holiday

20% off food and drink

Opportunity for growth and progression

Long service benefits

1 day of paid volunteering per year

Regular staff trips to farm/suppliers

Employee assistance program

Job summary

Pasture Birmingham is seeking a passionate Junior Sous Chef to support the kitchen team on a high-energy, service-driven shift. You’ll lead by example, manage busy services, and help run the pass with confidence while training junior chefs.

Strong experience in fresh food kitchens and a readiness for greater responsibility are essential. Our open-kitchen, locally sourced menu emphasizes seasonal produce, quality and pace.

Qualifications

• Ready for more responsibility in a busy kitchen.
• Strong experience in fresh food kitchens.
• Experience at Chef de Partie or Junior Sous level is ideal.
• Confident in managing service, supporting the brigade and stepping in where needed.
• Committed to food safety, organization, and calm under pressure.

Responsibilities

• Supporting the Head Chef and Sous Chef in day-to-day kitchen operations.
• Leading and managing services to ensure high-quality food delivery.
• Running the pass with clarity and attention to detail.
• Helping create and refine seasonal dishes using local produce.
• Maintaining food safety, hygiene and kitchen organisation standards.
• Assisting with stock control, ordering and waste management.
• Supporting development and training of junior chefs and new starters.
• Bringing energy, consistency and leadership to every shift.

Skills

Leadership

Kitchen management

Food safety

Seasonal ingredients

Communication

Team training

Job description

Pasture Birmingham is seeking a passionate Junior Sous Chef to support the kitchen team on a high-energy, service-driven shift. You’ll lead by example, manage busy services, and help run the pass with confidence while training junior chefs.

Strong experience in fresh food kitchens and a readiness for greater responsibility are essential. Our open-kitchen, locally sourced menu emphasizes seasonal produce, quality and pace.