Im working with a lovely, well-established country inn in the Peak District that's looking for a Chef de Partie or an enthusiastic Commis Chef who's ready to develop their skills and take the next step.
This is a great opportunity for someone who genuinely enjoys cooking, has a passion for fresh, seasonal ingredients and wants to be part of a kitchen that takes real pride in the food it produces.
The kitchen has a strong reputation for quality, with a focus on good ingredients, well-executed dishes and a relaxed but professional approach to service.
What we're looking for:
An experienced Chef de Partie or a promising Commis Chef looking to progress.
A genuine interest in fresh food and cooking from scratch.
Someone enthusiastic, reliable and keen to learn.
Good attention to detail and a positive, hands-on attitude.
A team player who enjoys working in a busy kitchen.
A willingness to develop and take on more responsibility.
What's on offer:
A permanent position within a well-established country inn.
A supportive kitchen team with opportunities to learn and progress.
Fresh, seasonal ingredients and a focus on quality cooking.
A beautiful countryside working environment.
An opportunity to develop your skills and grow within the kitchen.
Whether you're already confident running your own section or you're a Commis Chef who's ready to build on your experience, we'd love to hear from you.
Interested?
Apply below or send your CV directly to: lucy @baxendalemason. co.uk
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Chef de Partie / Commis Chef in Hope Valley employer: Baxendale Mason
Join a prestigious 17th century coaching inn that has transformed into a modern Middle Eastern restaurant, renowned for its exceptional culinary offerings. As a Sous Chef, you'll thrive in a vibrant work culture that values creativity and excellence, with opportunities for professional growth and development in a kitchen celebrated for its classic French techniques and award-winning dishes. Enjoy the unique advantage of working in a historic setting while being part of a team that consistently pushes the boundaries of gastronomy.
