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Parallel Sous Chef description

We are looking for an enthusiastic Sous Chef to complement our existing team, who must work well in a fast paced environment, have a passion for high standards, and have loads of enthusiasm.

We work in a fast-paced and energetic atmosphere, serving the finest local produce, and offering dedicated genuine service. We are proud of what we do, the values we hold and the experience we offer. Customers vary from casual lunches to dining with friends and loved ones for special occasions.

Job Type / Category

Parallel by Pasture is a small plates restaurant with daily changing menus, super seasonal food and a real focus on providing the best food and hospitality possible. Using incredible local ingredients as previously mentioned, predominantly cooked over charcoal and wood. We will have an in-house butcher that handpicks and prepares the very best meat from farms in the south-west using only pasture-fed, native breed cattle, which our kitchen team uses to cook beautiful modern dishes. The menu is unique, containing a range of dishes that don't restrict cooking to one cuisine and involve multiple cooking techniques.

We are an immersive restaurant, with half the guests sitting on the pass. We really want your personality to shine in your food and with the customers. We offer a fully immersive experience, with constant interaction with our customers. Cross department experience will be given as we want all chefs to be able to offer a wine pairing, make the best coffee, take orders and be truly one team.

This is the perfect opportunity for someone driven who will have the chance to be a part of opening a new restaurant and with it the possibility to grow into future roles within the company. It is also a restaurant where you can help to input in menus, new techniques with the end goal to the best we can possibly be as a team.

As a Sous Chef, you will have a great passion for cooking, being proud of each dish that leaves the kitchen. We hope that you will both learn with us and to bring innovative ideas to the table and support the team. There will be an opportunity to work with great products from local suppliers and to work within a creative team that can help build ideas together. There will also be a clear path for an opportunity to progress further within the company in this role. In return, we hope that you will learn with us to develop your career and knowledge.

Required Education, Skills and Qualifications

As a Sous Chef, you will have a great passion for cooking, being proud of each dish that leaves the kitchen. We hope that you will both learn with us and to bring innovative ideas to the table and support the team. There will be an opportunity to work with great products from local suppliers and to work within a creative team that can help build ideas together.

You will be responsible for food ordering, assisting the head chef to run the kitchen and ensuring a smooth day if the head chef is not there. The main responsibility would be development of junior chefs and really ensuring that the high standards are constantly met.

Ideally at least 2 years’ experience as Sous Chef or above in a well-established restaurant. Have 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.

• Shifts, 8 hrs - 12 hrs
• 45 hr Contract

If successful you will be provided with:

• Support and guidance through extensive training.
• Job progression for the right candidate.
• Tronc shared equally between all staff
• Staff Food
• 20% off food and drink in our restaurants for up to four people.
• 28 Days Holiday

We at Parallel love using great products from the south-west and regularly visit suppliers to have a better understanding of their business and also to see where our great product comes from.

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