Sous Chef

Young's Pubs; Bristol; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading restaurant in Bristol is on the lookout for a driven Sous Chef to join their ambitious culinary team. With an innovative approach to dining and a commitment to excellence, candidates should have experience in Michelin-starred environments, showcasing their dedication to high standards. In this role, you will lead the kitchen, manage events, and contribute to menu development, while also fostering the growth of junior staff.

Benefits

Competitive salary + service charge share

Meals on duty

Uniform provided

Opportunities for professional growth

Qualifications

• Minimum 2 years’ experience in a 1 Michelin-starred or 3 AA Rosette environment.
• Proven ability to lead during 200+ cover services.
• Experience with large-scale catering.

Responsibilities

• Lead and inspire the kitchen team, running the pass on service days.
• Maintain food safety standards and ensure quality control.
• Support training and development of new kitchen staff.

Skills

Leadership skills

Classical techniques

Event management

Culinary innovation

Butchery skills

Job description

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Your Chance to Join One of Bristol’s Most Ambitious Culinary Teams!

This is an exciting time to join a passionate and forward-thinking team that is on a mission to become the best restaurant in Bristol. While we are not yet award-winning, our focus is firmly set on excellence—we are actively pushing for accolades, striving toward Michelin and AA Rosette recognition.

With multiple dining concepts and a strong focus on innovation, we are building something truly special, and we're looking for a Sous Chef who shares our ambition and commitment to world-class standards.

Please note: You must have at least 2 years’ experience in a Michelin-starred or 3 AA Rosette restaurant. Applications without this will not be considered.

Key Responsibilities

• Kitchen Leadership & Management
• Lead and inspire the kitchen team, ensuring an efficient and positive workflow—even in high-pressure situations.
• Run the pass confidently on service days exceeding 200+ covers, ensuring control, quality, and clear communication.
• Take initiative and maintain leadership presence in the absence of the Head Chef.

Culinary Excellence

• Possess a solid foundation in classical culinary techniques, with complete knowledge and confident execution of all mother sauces, stocks, and emulsions.
• Be proficient in meat and fish butchery, demonstrating skill and efficiency.
• Uphold high standards of food presentation, taste, and consistency across every plate.

Event & Large-Scale Catering

• Bring experience in event management or high-volume catering, contributing to the successful execution of functions and private events.

Menu Development & Innovation

• Work closely with the Head Chef to craft creative, seasonal menus across multiple dining concepts.
• Take part in tastings, trials, and the implementation of guest feedback as part of our drive toward accolades.

Quality Control & Food Safety

• Maintain strict adherence to food safety standards and kitchen hygiene procedures.
• Ensure every dish meets the highest expectations, with no compromise on consistency or quality.

Adaptability & Crisis Management

• Stay composed and effective during unexpected service challenges or high-volume periods.

Training & Development

• Support the training of new and junior kitchen staff, actively participating in team development and mentorship.

What We’re Looking For

Minimum 2 years’ experience in a 1 Michelin-starred or 3 AA Rosette environment
Experience managing event catering and large-scale service
Proven ability to lead the pass during 200+ cover services
Full understanding of classical techniques, sauces, stocks, and butchery
Leadership skills with a collaborative and resilient mindset
Target-driven with a clear focus on culinary growth and guest satisfaction
Passion for food, a hunger to learn, and an unwavering eye for detail

What We Offer

• The opportunity to be part of a team with serious ambition, striving toward recognition and accolades
• A creative and supportive environment that encourages professional growth
• Involvement in multi-concept menu development and ongoing innovation
• Competitive salary + service charge share
• Meals on duty, uniform provided
• A talented and tight-knit brigade who believe in excellence and accountability

If you're a driven Sous Chef with fine-dining pedigree and a desire to shape the future of one of Bristol’s most exciting culinary ventures, we want to hear from you.