Demi Chef de Partie

TN United Kingdom; Padstow; On-site; GBP 40,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Demi Chef de Partie to join their vibrant kitchen team in Padstow. This role offers a unique opportunity to work with fresh, local ingredients in a renowned seafood restaurant, known for its commitment to quality and customer satisfaction. The company values work-life balance and provides flexible shifts, ensuring that team members can thrive both professionally and personally. With a focus on career growth, employees are encouraged to develop their culinary skills through training and mentorship. Join a team that prioritizes happiness, both for its staff and its guests, and be part of a legacy that has been delighting customers since 1975.

Benefits

Flexible Shifts

50% Staff Discount

Free Meal for Two Annually

Weekly Tips

Craft Skills Training

Social Events

28 Days Paid Holiday

Support for Career Development

Free Parking

Uniform Provided

Qualifications

• Experience in a fast-paced kitchen environment.
• Ability to lead sections during service.

Responsibilities

• Support Head Chef in delivering quality dishes.
• Lead kitchen sections and ensure smooth service.

Skills

Culinary Skills

Team Leadership

Food Safety Knowledge

Education

Culinary Degree

Food Hygiene Certification

Tools

Kitchen Equipment

Food Preparation Tools

Job description

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• Pay
  - £12.55 per hour (£22,841 per year for a 35 hour week)
• Plus up to £6,130 per year in tips (based on last year's figures, paid weekly),giving total potential earnings of £28,971 per year.
• Flexible
  shifts with part and full-time options
• Top 100 Best Company to work for

We are looking for an experienced Demi Chef de Partie to join
our friendly kitchen team at our Seafood Restaurant in
Padstow, Cornwall.

We see ourselves as being in the 'cheering up industry' trying
to make people smile with great food, drink, and experiences. As we are in the
Top 25 Best Hospitality Companies to Work For, we think we are pretty good at
making our team smile too. We believe in supporting our teams and embracing
diversity and as such are a Disability Confident Committed Employer.

Family is the foundation of our business, and we understand the
importance of work/life balance and flexibility.

What you’ll be getting up to

• Knowing
  and leading sections during service
• Supporting
  Head Chef Pete Murt to ensure that Rick’s dishes, vision, and desire
  for quality deliver a fantastic dining experience for our guests.

Check
us out!

Want
to know what it's like to work here?

Check
out our 'Life at Steins' media channels.

Grow your career with us

We're not just passionate about food, we're passionate about developing our
people too. Many of our current Head Chefs have worked their
way up through the chef ranks so they know exactly how to support and develop
your chef career with us. 75% of our managers have been promoted from within
and we want to help you fulfill your potential. We'll invest in you
with:

• Craft
  skills and training (wine and food tastings, supplier visits) to develop
  your knowledge and confidence
• Opportunities
  to move between parts of our business
• Encouragement
  to apply for bigger roles when the time is right
• Regular
  encouragement and support from your manager
• Flexible
  shifts. Family
  time and work/life balance are important to us, we'll work with you to find
  the shifts that work for your lifestyle.
• Brilliant
  tips. On
  top of your salary you’ll earn tips and these are
  paid weekly into your bank, aren't subject
  to NI deductions, and you'll even get tips when you're on
  holiday!
• Staff
  discounts. You'll
  get 50% off in our restaurants, 20% in our shops and online, and discounted
  hotel stays and cookery courses.
• Free
  meal for two. After
  one year with us, you'll get a complimentary 3-course meal for two people
  in one of our restaurants every year.
• Social
  events. You'll
  get the chance to meet Rick and the family at fun social events and
  parties.
• Plenty
  of food. We
  provide great quality meals whilst on duty, the chance to taste all our
  dishes as well as drinks and snacks whilst you're on a break.
• Staff
  surprises. We
  like to make you smile, so there'll be little treats from us throughout
  the year.
• Holiday. You'll get 28 days paid
  holiday every year which starts to increase after 2 years.

Our story

Rick and Jill Stein started our family-run business back in 1975, and
today we employ over 600 happy staff. The business has grown from the first
flagship seafood restaurant in Padstow to 10 restaurants across the
south of England, plus hotel rooms, cookery school, shops, and an online
shop. Rick and Jill are still heavily involved in the business, as are
their three sons Ed, Jack, and Charlie.

Our Values

We are proud to be a values-led company which you will
learn more about upon joining us. The values that we live and breathe here at
Stein's are:

• Hospitality is from our hearts.
• Enjoy learning & improving.
• Right thing, right way.
• Bring out the best in each other.
• Show great team spirit.

Good to know...

• Parking – there is plenty of free parking available in Padstow.
• Travel to work – Padstow is on the bus route from Bodmin, Wadebridge, and Newquay with regular buses throughout the day.
• You can cycle safely to work from Bodmin and Wadebridge to Padstow along the Camel Trail.
• Uniform - we provide our kitchen teams with chef whites.

Say hello

We'd love to hear from you - email your CV to petemurt[at]rickstein.com or click apply to submit a
quick application.

If you would like any additional support or need any reasonable adjustments at any stage, please let us know.

The Seafood Restaurant was the first restaurant opened by Rick Stein and Jill Stein in 1975. The Seafood Restaurant in Padstow is famous for establishing an international reputation for the very freshest fish and shellfish, often landed on our doorstep. In the centre of the restaurant is a Seafood Bar where guests can enjoy watching chefs assembling platters of oysters, langoustines, and sashimi.