Flexible Chef de Partie — Build Your Own Schedule

Young's - Exeter & Devon; Exeter; On-site; GBP 19,000 - 22,000; Full time

Benefits offered by this job

Tips & service

Build rota

Apprenticeship

Development programmes

Chef Academy

Holidays

Pub discount

Share Save

Pension scheme

Free meals

Job summary

The Ram Agency, Young’s internal agency, is seeking an experienced Chef de Partie to join the Exeter team. You’ll be paid from £14.25 per hour, with the chance to build your own rota and access to tips, apprenticeship schemes and a full benefits package.

You’ll be employed by Young’s and work across our pub estate with daily shifts. Ideal candidates are hands-on, passionate about fresh food, capable of leading a section, and eager to contribute to menu development while delivering excellent

Qualifications

• Experience championing excellent service through quality food.
• Passion to deliver fantastic food consistently.
• Hands-on Chef De Partie or kitchen supervisor role.
• Willingness to learn and work well with others.
• Ability to contribute creatively to menus and specials.
• Strong planning and organisational skills for GP and labour control.
• Proactive in driving sales and kitchen/front-of-house collaboration.

Responsibilities

• Prepare and cook dishes to high standards.
• Maintain kitchen hygiene and safety standards.
• Assist Head Chef with menu planning and daily specials.
• Supervise junior staff, ensuring smooth service.
• Collaborate with front-of-house to enhance guest experience.

Skills

Excellent service

Food quality

Hands-on leadership

Team player

Creativity

Planning & organisation

Sales growth

Job description

The Ram Agency, Young’s internal agency, is seeking an experienced Chef de Partie to join the Exeter team. You’ll be paid from £14.25 per hour, with the chance to build your own rota and access to tips, apprenticeship schemes and a full benefits package.

You’ll be employed by Young’s and work across our pub estate with daily shifts. Ideal candidates are hands-on, passionate about fresh food, capable of leading a section, and eager to contribute to menu development while delivering excellent