The Role
Sandy Park combines one of Europe's top rugby clubs with an award-winning banqueting and conference centre. All catering is done in house, from dining for 15 guests to 600, and from 1,200 hospitality guests to more than 13,000 visitors on match days.
The role offers a better work-life balance than many chef roles, with minimal late evening work and no split shifts, and a focus on high-quality, locally sourced produce.
Key Responsibilities
- Make sure all catering at Sandy Park is prepared and delivered to a high standard
- Manage and allocate tasks across the kitchen team and lead on functions
- Liaise daily with the head chef and senior sous chef
- Train kitchen staff and uphold high standards
- Ensure strict compliance with food safety, fire and health and safety regulations
- Manage stock control and costs to achieve the expected GP%
About You
- At least two years' experience as a sous chef
- Level 3 food hygiene
- Strong people management and communication skills
- Professional, well presented and able to work under pressure and unsupervised
Key Details
- Location: Sandy Park, Exeter, Devon
- Contract: Full-time fixed term (48 hours per week, five days from seven, including weekends and bank holidays)
- Salary: £34,000 - £36,000
- Benefits include a company pension, discounted or free food and on-site parking
- Applications: CV and covering letter
- Closing date: 11 November 2026
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