Chef de Partie

Chef De Partie

The Citygate is steeped in history, an old cotton mill and the Roman entrance to the city of Exeter.

We are a proud member of the Youngs pub company, British and premium food served all day from the classic Fish & Chips to Roasts on a Sunday using seasonal ingredients. Wonderful individual rooms are tastefully decorated with the pub's history in mind.

We are passionate about our "Ramily" making a welcoming and progressive team, with a great opportunity to develop and grow.

We offer a great work‑life balance with birthdays off, team parties and free food on shift; discounted food and drink for all our team throughout the Youngs estate including the rooms — great for that perfect weekend getaway!

• Access to our CDP – Sous Chef development programme; the majority of our Head Chef appointments are internal.
• Access to our Apprenticeship Scheme – gain a nationally recognised qualification while you work.
• Access to our Culinary Masterclasses to sharpen your skills.
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms.
• Free meals.
• Weekly pay.
• Sharesave Scheme.
• Company Pension Scheme.
• 28 days holiday per year.

We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome.

• Have experience championing excellent service through quality food.
• Demonstrate a passion to deliver fantastic food every time.
• Be an active hands‑on Chef de Partie / Kitchen Supervisor.
• Show willingness to learn new skills, be an active team player with excellent communication skills.
• Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour.
• Have a pro‑active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.

• Fast‑paced experience.
• Food safety.
• Food preparation.