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. 

The hourly rate for this role includes a competitive share of Tronc. 100% of Tronc is distributed to the staff, giving approximately £8000-£10,000 per year above the standard salary rate of £33,500.00.

Pasture Sous Chef 

Job Type / Category 

This is an excellent opportunity for a driven and passionate individual to join a dynamic restaurant team with the potential for career progression. As part of the team, you’ll be encouraged to contribute ideas for menus and techniques, helping us grow together and strive for excellence. 

 As a Sous Chef, you’ll take pride in every dish that leaves the kitchen. We're looking for someone who is eager to learn, contribute innovative ideas, and support the smooth operation of service while delivering consistently high-quality food. You’ll have the chance to work with exceptional ingredients from local suppliers, collaborate with a creative and supportive team, and follow a clear development path within the company. In return, we’re committed to helping you grow professionally and expand your culinary skills.

  Required Education, Skills and Qualifications

In this role, you’ll support the Senior Sous and Head Chef in the day-to-day running of the kitchen, ensuring smooth operations and maintaining consistently high standards. A key part of your role will be mentoring junior chefs and supporting their development.

Ideal candidates will have:

• A minimum of 2 years’ experience as a Sous Chef or strong Junior Sous Chef in a reputable, high-quality restaurant.

• Experience working in a fast-paced environment with a large team.

• Solid knowledge of butchery and confidence working with fresh, seasonal ingredients.

• Strong organisational skills and the ability to manage kitchen operations, including food ordering and stock control.

• A solid understanding of food safety standards and procedures, with relevant food hygiene certification (e.g. Level 2 or 3 Food Safety).

• A hands-on, positive approach with a genuine passion for food, learning, and team development.

We’re looking for someone who is not only experienced but also excited to be part of a growing and collaborative kitchen team.

If successful, you will be provided with:

• 28 days holiday  - including bank holiday

• 20% off food and drink in our restaurants for up to four people

• Company events and parties

• Training opportunities

• Employee assistance program provided by Hospitality Action

• Long service holiday benefit

• Wagestream 

This is a fantastic opportunity to support two amazing restaurants, gain hands-on experience in the hospitality industry, and play an essential part in keeping everything running smoothly. If you’re looking for a fast-paced, rewarding role in a growing company, we’d love to have you on our team! Join us and help us make every part of the business shine!

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

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. 

The hourly rate for this role includes a competitive share of Tronc. 100% of Tronc is distributed to the staff, giving approximately £8000-£10,000 per year above the standard salary rate of £33,500.00.

Pasture Sous Chef 

Job Type / Category 

This is an excellent opportunity for a driven and passionate individual to join a dynamic restaurant team with the potential for career progression. As part of the team, you’ll be encouraged to contribute ideas for menus and techniques, helping us grow together and strive for excellence. 

 As a Sous Chef, you’ll take pride in every dish that leaves the kitchen. We're looking for someone who is eager to learn, contribute innovative ideas, and support the smooth operation of service while delivering consistently high-quality food. You’ll have the chance to work with exceptional ingredients from local suppliers, collaborate with a creative and supportive team, and follow a clear development path within the company. In return, we’re committed to helping you grow professionally and expand your culinary skills.

  Required Education, Skills and Qualifications

In this role, you’ll support the Senior Sous and Head Chef in the day-to-day running of the kitchen, ensuring smooth operations and maintaining consistently high standards. A key part of your role will be mentoring junior chefs and supporting their development.

Ideal candidates will have:

• A minimum of 2 years’ experience as a Sous Chef or strong Junior Sous Chef in a reputable, high-quality restaurant.

• Experience working in a fast-paced environment with a large team.

• Solid knowledge of butchery and confidence working with fresh, seasonal ingredients.

• Strong organisational skills and the ability to manage kitchen operations, including food ordering and stock control.

• A solid understanding of food safety standards and procedures, with relevant food hygiene certification (e.g. Level 2 or 3 Food Safety).

• A hands-on, positive approach with a genuine passion for food, learning, and team development.

We’re looking for someone who is not only experienced but also excited to be part of a growing and collaborative kitchen team.

If successful, you will be provided with:

• 28 days holiday  - including bank holiday

• 20% off food and drink in our restaurants for up to four people

• Company events and parties

• Training opportunities

• Employee assistance program provided by Hospitality Action

• Long service holiday benefit

• Wagestream 

This is a fantastic opportunity to support two amazing restaurants, gain hands-on experience in the hospitality industry, and play an essential part in keeping everything running smoothly. If you’re looking for a fast-paced, rewarding role in a growing company, we’d love to have you on our team! Join us and help us make every part of the business shine!

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