CDP Chef de Partie / Junior Sous
What you’ll do:
Run your section confidently during lunch and dinner services (typically 30-80 covers a day depending on day and season)
Assist the Head Chef with prep, menu specials, presentation and service flow
Keep a clean, organised workstation and uphold our quality standards
Work alongside a small, tight-knit team with a friendly, busy but manageable rhythm
Our ideal candidate:
Previous Chef de Partie experience (or strong commis step up) in a fresh-food kitchen or pub environment
Strong organisational skill, calm under pressure, good sense of timing and presentation
Keen to progress – we want someone who can develop with us and move into Sous Chef territory
Local or willing to relocate / commutable; live-in support may be available
Immediate Start
Full time | East Prawle, South Devon
We’re looking for a reliable, skilled Chef de Partie to join our kitchen at The Pig’s Nose Inn, an independent coastal pub serving seasonal, local-led meals across the heart of Devon’s coast.
Our food is fresh, seasonal, and made from scratch using the best local produce — think slow-braised meats, fresh day-boat fish, and comforting winter dishes done properly. We’re about good flavours, clean plates, and a calm, organised kitchen where everyone works together.
What we offer:
£30,000–£34,000 depending on experience
Full time contract with minimum hour guaranteeLive-in accommodation available
£400+ Average a month service charge and tips
Meals on duty, generous staff discount
Beautiful coastal setting, supportive team atmosphere
The Pigs Nose Inn is an Equal Opportunities employer, and we positively encourage applications from suitably qualified and eligible candidates, regardless of age, sex, race, disability, sexual orientation, gender reassignment, religion or belief, marital/civil partnership status, or pregnancy and maternity.