Seafood-Focused Chef de Partie – Lead, Mentor, Thrive

Rick Stein Careers; Padstow; On-site; GBP 24,000 - 31,000; Full time

Benefits offered by this job

Pay + tips

Staff meals & discounts

Training & development

Career progression

Team culture

Extra holiday days

Retail discounts

Job summary

Rick Stein Restaurants in Padstow is seeking a skilled Chef de Partie to join our kitchen team. You will run your section efficiently, prepare seafood dishes to brand standards, and work with fresh ingredients in a busy, professional setting.

You will mentor junior staff, uphold strict food safety and hygiene, and contribute to stock control and waste reduction, within a supportive hospitality group that values growth.

Qualifications

• Experience as Chef de Partie or strong Demi Chef ready to step up.
• Passion for food and attention to detail.
• Ability to work calmly under pressure in a busy kitchen.
• Good organisational skills and pride in your section.
• Strong knowledge of food safety and kitchen best practices.
• A positive, reliable team player with a strong work ethic.

Responsibilities

• Running your section efficiently and consistently during service.
• Preparing and cooking dishes to specification and brand standards.
• Working with fresh, high-quality ingredients, with a focus on seafood.
• Supporting and mentoring Commis Chefs and junior team members.
• Maintaining excellent food safety, hygiene, and cleanliness standards.
• Assisting with stock control, ordering, and minimising waste.
• Working closely with the Head Chef and Sous Chef to ensure smooth service.

Skills

Chef de Partie experience

Passion for food

Calm under pressure

Organisational skills

Food safety knowledge

Team player

Job description

Rick Stein Restaurants in Padstow is seeking a skilled Chef de Partie to join our kitchen team. You will run your section efficiently, prepare seafood dishes to brand standards, and work with fresh ingredients in a busy, professional setting.

You will mentor junior staff, uphold strict food safety and hygiene, and contribute to stock control and waste reduction, within a supportive hospitality group that values growth.