This is a key role in one of Derbyshire’s leading tourist attractions. If you take pride in providing delicious meals, you could be what we are looking for.

Working alongside our Head Chef, duties include:

• Preparing meals for the Vista Bar & Restaurant and the Terrace Cafe.
• Liaising with the Head Chef and managers regarding stock levels and quality of products.
• Maintaining the highest standards of menu presentation, whilst ensuring that waiting times are kept to a minimum.
• Presenting high quality food within strict food hygiene regulations.
• Managing food storage and stock rotation.
• Maintaining a safe and hygienic kitchen environment.

About you
You will have proven experience as a cook within a commercial kitchen. You’re a natural team player who is most at home when working efficiently with others, allowing you to make the best use of your time. You possess the ability to follow processes, maintain safety guidelines, plan properly and be organised and structured in what you do. You’re constantly thinking about the day in an ordered way that means everything runs smoothly.
Must have a minimum two years’ experience, and an up to date basic food hygiene certificate (or willingness to gain your food hygiene certificate before starting work).
Contract Dates: June-November 2025
Hours: Daytime hours, no evenings. Primarily weekends, but with the possibility for additional shifts during the school holidays.
Pay: Competitive depending on experience
Job Types: Part-time, Contract
Expected hours: 12 – 16 per week

Benefits:

• Discounted or free food
• Employee discount
• On-site parking

Schedule:

• Day shift
• Weekend availability

Ability to commute/relocate:

• Matlock Bath DE4 3NT: reliably commute or plan to relocate before starting work (required)

Experience:

• Kitchen: 2 years (required)

Work Location: In perso

• Preparing meals for the Vista Bar & Restaurant and the Terrace Cafe.
• Liaising with the Head Chef and managers regarding stock levels and quality of products.
• Maintaining the highest standards of menu presentation, whilst ensuring that waiting times are kept to a minimum.
• Presenting high quality food within strict food hygiene regulations.
• Managing food storage and stock rotation.
• Maintaining a safe and hygienic kitchen environment