Role: Chef
Stage by taco boys in Exeter will soon become stage by Circa. As such we're looking for a new addition to work alongside the existing team.
We cook a daily menu shaped by the season and the garden at Koo Yong. We import very little — preferring our island's larder.
We work toward a zero waste philosophy. Fermentation runs through the menu — misos, kombuchas and kojis made in-house, pushing what's possible with native ingredients.
We champion small, low-intervention wine and cider makers. Our cocktails and soft drinks are made with homegrown and foraged ingredients and work to utilise waste produce from the kitchen.
Ben, our co-founder, tends the kitchen garden at his home on the River Dart — Koo Yong. Managed using regenerative techniques, working with the soil rather than against it.
In the time of plenty we preserve, ferment and put things down for later. When the hungry gap comes, the larder takes over.
The menu follows that rhythm — it has no choice.
Overview of the role:
We are looking for an experienced team member to join the team, working closely with our chef-owner, Rob, in assisting the day to day running of the kitchen. We are looking for someone who will maintain business standards. Experience at a reputable, busy business is important, though not essential and thorough training will be provided. See below for more information on the kind of person we are after:
The kind of person we’re looking for:
- You're highly motivated and possess an immense sense of pride in your work; you're passionate about delivering those high standards for our guests and pushing our business forward.
- An exemplary preparation and service of our menus, ensuring that the highest standards are always maintained within the kitchen and junior team members.
- Ensuring that appropriate mise-en-place, stock rotation and portion controls are spot on and that the kitchen areas, equipment and utensils are always kept clean and tidy.
- Maintaining a can-do and problem-solving attitude, you will be both passionate about standards and have great eye for detail.
- Interacting with our guests, always warm, professional, helpful and doing everything you can to exceed their expectations; playing your part in making their experience with us exceptional.
- You will have a passion for food and quality products, be a team player who is an avid learner who wants to be challenged and developed
- You’ll remain calm, efficient and professional in a pressurised environment. No toxic, ‘old-school’ nonsense.
- Fully qualified to the appropriate standard to be running a shift autonomously.
- You have a positive “can do” attitude to solving problems in a professional and courteous manner
- Experience at least at junior sous level is a requirement.
- You're a strong team player with great communication skills and an enthusiastic approach; you're well organised and punctual.
- You want to be part of a team that works hard, supports each other and above all has fun along the way
The vibe we're offering:
- 40-50 Hours per week (4/5 Day Available)
- 29-40k per annum
- Family meals
- Closed Sundays
- 25% off dining at our sites
- Full service & standards training
- Pathway to progression plan
- Inclusive, passionate & dedicated small team
- Quarterly work get togethers
Job Types: Full-time, Permanent
Pay: £29,000.00-£40,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
Work Location: In person
