Senior Sous Chef

TN United Kingdom; Bristol; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a vibrant and innovative restaurant that celebrates fire-based cooking and local ingredients. As a Senior Sous Chef, you will lead a passionate team in a fresh food kitchen, honing your skills in a dynamic environment. With a focus on quality and creativity, you will have the opportunity to influence the menu and contribute to a collaborative atmosphere. Enjoy a great work-life balance with the chance to work a 4-day week, alongside competitive pay and benefits. This is an excellent opportunity for those looking to grow in their culinary career while being part of a supportive and progressive team.

Benefits

Support and guidance through extensive training

Job progression opportunities

Salary plus competitive share of Tronc

Staff Food

20% off food and drink for up to four people

28 Days Holiday

4-day working week with 3.5 days off

Qualifications

• Proven experience in a fast-paced kitchen environment.
• Ability to maintain high standards of cleanliness and food safety.

Responsibilities

• Lead the kitchen team and ensure smooth service delivery.
• Maintain cleaning and food safety standards while cooking.

Skills

Leadership Skills

Food Safety Standards

Organizational Skills

Cooking in Fresh Food Environment

Education

Experience as Senior Sous Chef

Job description

Pasture is a Steak House & late night bar brought to you by Chef Owner Sam Elliott. Pasture restaurant is a celebration of fire-based cooking and incredible local ingredients. The in-house butchers handpick and prepare the very best meat from farms in the south west and our chefs use it to cook beautiful, modern dishes. In a nutshell, Pasture is about fine dining for everyone, with slick, engaging service, top-quality food and a team whose knowledge is as strong as its passion.

Our restaurant is set for theatre and our open kitchen showcases charcoal grills and dry ageing cabinets displaying whole cuts of beef ready to be cut into our signature steaks. We select beef from farms in the southwest, all of which have been raised on Pasture. We only buy suckled Native breeds of beef and dry age it for a minimum of 35 days. Our in-house butchers cut the steaks fresh for each service. House cuts are generally larger steaks designed for sharing; these could range from 1kg Tomahawks & Porterhouse’s to the prize Chateaubriand. Our Steaks are cooked over charcoal and wild cherry wood for extra flavour.

Pasture is a fresh food kitchen with everything being made in house from the ice cream to all of the butchery. Working here as a chef will teach you a vast variety of skills and techniques which are essential to becoming a great chef.

There is a wealth of cooking experience within the current team and we are always pushing to be more creative and come up with innovative ideas. Being an independent restaurant allows everyone to have a say in the menu and try to bring their own personal flair to the dishes we serve. We change the menu seasonally and can make as many changes as we want throughout the year.

Required Education, Skills and Qualifications

We are looking for an experienced Senior Sous Chef who has great leadership skills, can keep calm in busy situations and has experience cooking in a fresh food environment. You will need to be highly organised, ensuring cleaning and food safety standards are maintained. Delivering high-quality food, smooth running of service and assist with the management of the kitchen and the team.

• 45 hr Contract

If successful you will be provided with:

• Support and guidance through extensive training.
• Job progression for the right candidate.
• Salary plus competitive share of Tronc, 100% of Tronc is distributed to the staff.
• Staff Food
• 20% off food and drink in our restaurants for up to four people.
• 28 Days Holiday

Being part of such a busy team we also offer a great work-life balance and the chance to have a 4-day working week with 3 and a half days off per week as well as the opportunity to take holidays and weekends away etc with greater ease than most kitchens!

If any of the above sounds like it interests you feel free to drop a CV and I will be in touch as soon as possible to discuss further and answer any more questions you may have.

This is an excellent opportunity to work with a great team in a progressive business where you will be appreciated and supported.

Please note that if you are NOT a passport holder of the country for the vacancy you might need a work permit.