Junior Sous Chef

Junior Sous Chef (or ambitious Senior Chef de Partie Ready to Step Up)

Take the next step in your career now, scroll down to read the full role description and make your application.
Terre Terre (Brighton) award-winning vegetarian & vegan restaurant | 100 covers | independent
Terre Terre is an award-winning, independently owned vegetarian & vegan restaurant (100 covers) known for imaginative, high-quality cooking. Were hiring a Junior Sous Chef whos ambitious, calm under pressure and genuinely loves developing people and standards. Youll be an excellent all-roundercreative, organised, and trusted to lead from the front.
Coming from outside vegetarian/vegan kitchens is absolutely fine what matters most is that youve trained in quality-led, high-standard restaurants and you care about great ingredients, confident technique, flavour, seasonality and sustainability.
If youre a Senior Chef de Partie ready for the next step, were 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. Youll help run a fast-paced, supportive kitchendriving consistency, pace and quality, supporting menu execution, and mentoring the team. Youll 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 Terre Terre 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 systemsso 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 Were 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 whos 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 23 days off depending on rota). xwzovoh
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 tellingus whether youre applying as a Senior Chef de Partie (with progression) or as a Junior Sous Chef, and what youd like to develop next.