Junior Sous Chef in Blackburn

TerreTerre is an award-winning, independently owned vegetarian & vegan restaurant (100 covers) known for imaginative, high-quality cooking. We are hiring a Junior Sous Chef who is ambitious, calm under pressure and genuinely loves developing people and standards. You will be an excellent all-rounder: creative, organised, and trusted to lead from the front. Coming from outside vegetarian/vegan kitchens is absolutely fine; what matters most is that you have trained in quality-led, high-standard restaurants and you care about great ingredients, confident technique, flavour, seasonality and sustainability. If you are a Senior Chef de Partie ready for the next step, we are open to appointing at CDP level with a clear development plan into Junior Sous responsibilities.

Job Type, Pay & Package

• Full-time, permanent.
• Competitive salary & share of tronc depending on level and experience.
• Company pension.
• Discounted or free staff meals / meals on duty.
• Staff/employee discounts (food & beverage).
• Uniform provided.
• Internal and external training + genuine career development.
• Company events.

The Role

Reporting to the senior kitchen team and working closely with the owners, this is a hands-on, high-impact role at the heart of service. You will help run a fast-paced, supportive kitchen driving consistency, pace and quality, supporting menu execution, and mentoring the team. You will also play a key part in planning and organisation (prep, rota support, stock and ordering), ensuring every service is smooth, calm and on standard.

Why Join TerreTerre

• Work in a well-established, respected independent restaurant with a genuinely creative menu.
• Learn refined vegetarian/vegan cooking and how to cook to a wide range of dietary requirements (training provided).
• Strong standards, clear recipes and systems so you can focus on execution and improvement.
• A supportive team culture built on respect, good communication and doing things properly.
• Real progression for the right person (including a step-up pathway from Senior CDP to Junior Sous).

Key Responsibilities

• Deliver consistent, well-executed dishes to recipe, quality and presentation standards.
• Own your section: prep planning, mise en place, service set-up and close-down.
• Lead and support junior chefs during prep and service; set the pace, tone and standard.
• Maintain excellent hygiene, food safety, labelling and kitchen organisation.
• Support prep lists and service planning to keep the kitchen efficient and calm.
• Monitor timing, quality control and communication across the pass and sections.
• Assist with stock control, ordering and equipment care (greater responsibility at Junior Sous level).
• Contribute ideas for fresh, seasonal dishes and continuous menu development.

What We’re Looking For

• Junior Sous: sustained experience at Junior Sous level (1+ year preferred/required).
• Ambitious Step-up Senior CDP: strong section leadership in a similar fresh-food kitchen, ready to take on stock, planning and wider team responsibility.
• An excellent all-rounder with strong cooking skills across sections, and the ability to follow precise recipes and checklists.
• Quality experience in a busy, fresh-food, high-standard kitchen (strong systems, consistency and pace).
• Creative flair, attention to detail, and pride in consistency, timing, and standards.
• Ambitious, proactive, and hungry to learn; someone who takes ownership and drives improvement day to day.
• Confident leadership: able to manage, inspire and develop others, and raise standards through example.
• Excellent communication, organisation, and ability to perform under pressure.
• Open to learning refined vegetarian/vegan cooking (training provided; experience welcome but not essential).
• A strong all-rounder who is happy to turn your hand to anything, get stuck in, and stay flexible to meet the needs of the kitchen.

Schedule & Location

Based in Brighton (BN1 1HQ), in person. Weekend availability required; overtime available. Typically 30-48 hours. Expect 2 days off per week (often 2-3 days off depending on rota).

Eligibility

Right to work in the UK. English language required.

How to Apply

Please apply via the apply button below sending your CV and a short covering letter telling us whether you are applying as a Senior Chef de Partie (with progression) or as a Junior Sous Chef, and what you would like to develop next.