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’ll help run a fast-paced, supportive kitchen—driving consistency, pace and quality, supporting menu execution, and mentoring the team. You’ll also play a key part in planning and organisation (prep, rota support, stock and ordering), ensuring every service is smooth, calm and on standard.

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’s happy to turn your hand to anything, get stuck in, and stay flexible to meet the needs of the kitchen

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

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).

Why Join Terre à 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 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)

Eligibility

• Right to work in the UK

• English language required

Please apply by sending your CV and a short covering letter to amanda@terreaterre.co.uk telling us whether you’re applying as a Senior Chef de Partie (with progression) or as a Junior Sous Chef, and what you’d like to develop next.