Line Cook

3 weeks ago


Exeter, Devon, United Kingdom Young's Full time
Chef De Partie

An exciting opportunity awaits at a vibrant establishment situated along a scenic waterway, just a short distance from a key transport hub. This venue features one of the most expansive outdoor areas in the region, accommodating over 1000 guests. It hosts a variety of events, ranging from intimate gatherings to large-scale functions, with the capacity to serve up to 4000 attendees. The ambiance shifts throughout the seasons, offering a lively outdoor experience with bars and barbecues in warmer months, and a cozy, traditional setting with log fires during the colder periods.

Benefits for our Chefs de Partie:
  • Access to our Chef Development Program, with many leadership roles filled from within.
  • Opportunity to enroll in our Apprenticeship Program, gaining a recognized qualification while working.
  • Participation in exclusive Culinary Workshops to refine your culinary techniques.
  • Enjoy a 20% discount at all affiliated venues.
  • Complimentary meals provided during shifts.
  • Receive weekly compensation.
  • Option to participate in our Sharesave Scheme.
  • Access to the Company Pension Plan.
  • Generous leave entitlement of 28 days annually.
Ideal Candidate Profile:

We are in search of a committed Chef de Partie or an ambitious Commis Chef eager to advance their career. The ideal candidate will possess a genuine enthusiasm for crafting high-quality, fresh dishes in a friendly atmosphere. As a successful Chef de Partie, you will:

  • Have a proven history of delivering exceptional culinary experiences.
  • Exhibit a dedication to consistently producing outstanding food.
  • Actively contribute as a hands-on member of the kitchen brigade.
  • Demonstrate a willingness to learn and work collaboratively, showcasing strong communication abilities.
  • Work alongside the Head Chef to express creativity by contributing to new menu concepts and daily specials.
  • Possess strong organizational skills to effectively manage costs and kitchen operations.
  • Adopt a proactive approach to enhance sales and support business growth by engaging with both kitchen and front-of-house teams.

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