SALARY COMPETITIVE. HOURS AND WORKING ARRANGEMENTS FLEXIBLE AND NEGOTIABLE.

The historic, community owned Drewe Arms in Drewsteignton, Devon is looking for its first Lead Chef; someone with a deep understanding of food and flavour and with the energy and vision to create something unique. The Drewe was bought by the community in 2023 and reopened in 2024. We are in the process of creating a team that will build on the great start we have made. If you think you’d like to be part of this, read on.

WHAT SORT OF PERSON ARE WE LOOKING FOR?

If you have got this far, we are hoping that you have a serious interest in the role. If the qualities and experience below describe you, then we very much look forward to receiving your application.

Qualities

• Ability to lead, inspire and make those around you feel safe.
• Conscientious, hardworking and with an attention to detail.
• Self motivated - you will always be looking for ways to improve and develop our offer
• Creative and a “doer” - you see the opportunity to do something good and you make it happen
• Good communicator - not just at an interpersonal level (although this is vital) but on the phone, text email, online calendars etc
• Calmness under pressure; not just in a busy kitchen but when things don’t go according to plan

Experience

• Previous work as chef de partie, sous chef or head chef in pub or restaurant kitchen
• At least level two, preferably level three food hygiene certificate.
• Desirable but not essential: recognised qualification in catering

WHAT DOES THE ROLE ENTAIL?

We are a new business and, alongside wet sales, accommodation and events, our food offer is vital for our profitability. If you join us, these are some of the things we need you to do:

• Plan menus that reflect our values, respond to the year’s calendar and create a buzz among our customers
• Working on your own or with your commis-chef, deliver these menus efficiently. You’ll need to know your ingredients and flavours, producing a food offer that is of a consistently high standard.
• Ensure food hygiene and safety standards underpin everything that happens in the kitchen. This includes application of all laws and standards required to maintain a five star food hygiene rating
• Manage all ordering, costing and stock in order to minimise waste, control cost and maximise profit
• Be a mentor to your commis-chef. This is very important to us. We value our staff and mentorship and training is one way we demonstrate this. Your leadership style will be positive and inclusive; leading by example in a way that inspires confidence in those around you
• Manage staff rotas in an equitable way to ensure staff are always at their best

WHAT COULD THE ROLE GROW INTO?

At the moment, we provide food from Tuesday to Sunday. However, as a growing business this will change. Your vision and commitment will drive that change.
As the main pub accommodation comes on stream, a breakfast offer will follow. As we grow our presence for tourists, walkers and cyclists, we could develop a cafe offer. We have our own Long Room (village hall) and are located right next to a beautiful fifteenth century church - ideal for weddings. These are things for the future and we are looking for someone who has the drive to make them a reality.