Senior Sous Chef

Salary: £38,000 base + £11,000–£12,600 in Tronc (on average). This role offers a base salary of £38,000, plus a competitive share of Tronc. 100% of Tronc is distributed directly to staff, averaging a total potential earnings of over £50,600 annually.

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.

What We’re Looking For

• We’re after a confident and capable Senior Sous Chef who leads from the front, sets the pace in service, and understands how to bring people together.
• You’re already running busy services with precision and confidence, and you’ve developed the leadership skills to train, mentor, and motivate your brigade.
• You’re obsessed with flavour, disciplined in your prep, and thrive in a kitchen where butchery, fire cooking, and quality produce are at the heart of everything.
• You’re also operationally sharp—able to manage stock, control waste, and contribute to the systems that keep a top‑tier kitchen running smoothly.
• Creative, collaborative, and consistent—you’re not just ready for this step. You’ve been building toward it.

What You’ll Be Doing

• Leading high‑paced services with confidence, clarity, and consistency.
• Supporting the Head Chef in day‑to‑day kitchen operations and overall leadership.
• Playing a central role in fire‑led cooking, in‑house butchery, and working with whole animals.
• Inspiring and developing junior chefs through strong communication and hands‑on training.
• Contributing to menu development and bringing new ideas, techniques, and dishes to life.
• Managing ordering, stock control, prep systems, and daily mise en place.
• Upholding the highest standards of food hygiene, safety, and kitchen organisation, 5* EHO ready.
• Maintaining strong kitchen systems to support quality, consistency, and efficiency.
• Being a key player in shaping kitchen culture and pushing the team forward.

You

• You’re already leading services like you own them.
• You’ve worked your way through the ranks, understand every station inside out, and have earned the respect of your team.
• You’re passionate about cooking over fire, working with quality ingredients, and creating an environment where excellence is standard.
• You move with purpose, speak with clarity, and lead with integrity.
• Whether you’re running the pass or coaching a junior chef through a new dish, your focus is on building something great.
• You don’t just want a job, you want a kitchen to believe in, grow with, and eventually lead.

Benefits at Pasture

• The hourly rate shown includes a competitive share of Tronc: 100% of Tronc is distributed to the staff.
• 28 days holiday – including bank holidays.
• 20% off food and drink in our restaurants for up to six people.
• Opportunity for growth and progression.
• Long service benefits.
• 1 day of paid volunteering per year, with a charity of your choice.
• Regular staff trips to our farm and to our suppliers.
• Employee assistance program provided by Hospitality Action.
• Enhanced Maternity.