Brasserie Constance is looking for a talented to join our growing team.
Led by Culinary Director Adam Byatt, we focus on delivering flavour-driven food, rooted in quality British produce and executed with precision and care. We’re about confident cooking, seasonal menus, and a professional kitchen culture that values skill, respect, and consistency.
As Junior Sous Chef, you’ll support the senior team in leading service, managing sections, and mentoring junior chefs. This is a great opportunity for a strong CDP looking to take the next step or an existing Junior Sous looking for a fresh, focused environment.
What we offer:
£35,000-40,000 per year plus Tronc
Structured 48-hour contract
A calm, well-run kitchen with high standards and a supportive culture
Fresh, seasonal cooking – all made in-house
Training and development under an experienced senior team
Staff meals, supplier visits, and opportunity for progression
What we’re looking for:
Experience as a Chef de Partie or Junior Sous Chef in a quality kitchen
Excellent organisational and communication skills
Passion for cooking with seasonal produce and attention to detail
Calm under pressure and able to support and lead a team
A genuine interest in developing your craft and growing with us
If you’re ready to build your career in a kitchen that values great food and good people, we’d love to hear from you.
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