Share with friends
Accessibility
Senior Sous Chef
Pasture Restaurant
Senior Sous Chef
Pasture Restaurant
Full Time
5
Years
Experience
£40 - £45000 / Year
Full Time
5
Years
Experience
£40 - £45000 / Year
Skills
Fine Dining Experience
Fast-Paced Experience
Food Safety
Kitchen Safety
Description
SENIOR / SOUS Pasture
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 it’s 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.
SENIOR / SOUS Pasture
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 it’s 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.
Senior Sous Chef
Full Time
5
Years
Experience
£40 - £45000 / Year
Skills
Fine Dining Experience
Fast-Paced Experience
Food Safety
Kitchen Safety
2 Portwall Lane, Bristol, BS1 6NB, United Kingdom