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. 

Be Part of the Original — Join the Team at Pasture Bristol

Pasture Bristol is where it all began. The birthplace of Fire, Meat, Music and the beating heart of everything we stand for. With its character-rich setting, flagstone floors, sweeping staircase, and open kitchen filled with the sizzle of live-fire cooking, this is more than just a restaurant — it’s a celebration of craft, quality, and connection.

From day one, we've stayed true to our roots. We source only the very best suckled native beef from farms across the southwest, all grass-fed and raised with care. Our in-house butchers dry-age every cut for a minimum of 35 days and prepare each steak fresh for service. It’s a level of detail that shows in every dish and defines who we are.

Behind the food is a passionate, tight-knit team, warm, welcoming, and dedicated to delivering unforgettable dining experiences night after night.

Whether you're stepping into the kitchen, joining the front-of-house, or leading service from the floor, Pasture Bristol offers the chance to be part of something truly special — the original flame that started it all. 

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

You will be responsible for food ordering, assisting the Senior Sous Chef and Head Chef to run the kitchen and ensuring a smooth running of the day-to-day kitchen. The main responsibility would be the development of junior chefs and really ensuring that the high standards are constantly met.

Ideally, at least 2 years’ experience as Sous Chef or Junior Sous in a well-established restaurant looking to step up. 

You will need a basic knowledge of butchery, working with fresh & seasonal produce and work well with a team.

If you're a Chef de Partie and think you are ready for the step up to Sous Chef, don't be afraid to apply. 

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. 

Be Part of the Original — Join the Team at Pasture Bristol

Pasture Bristol is where it all began. The birthplace of Fire, Meat, Music and the beating heart of everything we stand for. With its character-rich setting, flagstone floors, sweeping staircase, and open kitchen filled with the sizzle of live-fire cooking, this is more than just a restaurant — it’s a celebration of craft, quality, and connection.

From day one, we've stayed true to our roots. We source only the very best suckled native beef from farms across the southwest, all grass-fed and raised with care. Our in-house butchers dry-age every cut for a minimum of 35 days and prepare each steak fresh for service. It’s a level of detail that shows in every dish and defines who we are.

Behind the food is a passionate, tight-knit team, warm, welcoming, and dedicated to delivering unforgettable dining experiences night after night.

Whether you're stepping into the kitchen, joining the front-of-house, or leading service from the floor, Pasture Bristol offers the chance to be part of something truly special — the original flame that started it all. 

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

You will be responsible for food ordering, assisting the Senior Sous Chef and Head Chef to run the kitchen and ensuring a smooth running of the day-to-day kitchen. The main responsibility would be the development of junior chefs and really ensuring that the high standards are constantly met.

Ideally, at least 2 years’ experience as Sous Chef or Junior Sous in a well-established restaurant looking to step up. 

You will need a basic knowledge of butchery, working with fresh & seasonal produce and work well with a team.

If you're a Chef de Partie and think you are ready for the step up to Sous Chef, don't be afraid to apply.