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Rockfish

Chef de Partie

Salcombe
£13 – £15/hr
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Chef de Partie - Rockfish

Brand new opening! our first opening of 2024

We're joining the buzzing community at Salcombe. We're looking for front of house, chefs, kitchen support teams. Check out our website and simply click and apply.

Up to £17 per hour OTE inclusive of generous tronc and tips, depending on experience

About Rockfish

Rockfish, led by Mitch Tonks, founder and CEO of the unique seafood business that catches, processes and serves local seafood at 10 locations in the Southwest. With a 25-year career in seafood as a chef, restauranteur and fishmonger Mitch is one of the leading, credible voices in seafood in the UK.

We’re a Top 50 Best Company to Work For in the UK, serving MSC-certified sustainable seafood landed fresh daily from Brixham Fish Market.

Your Role

As Chef de Partie, you will:

  • Work with the best seafood, preparing high-quality dishes
  • Take responsibility for your section, ensuring consistency & excellence
  • Support and train junior chefs, setting the standard for quality
  • Work efficiently in a fast-paced, well-organised kitchen
  • Collaborate with the team to deliver outstanding service

Reasons to use Rodeo

I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?

Honest answer — it depends on where you want to end up. A lot of top grad schemes (Big 4, civil service, banking) don’t need a masters. Let’s look at the ones you’d be competitive for now, and we can decide if a masters actually adds anything.

Also worth knowing: most autumn 2026 applications are open now. Timing matters more than you think.

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Grad scheme, placement, apprenticeship? Not sure what you want yet — that's fine. Your agent talks it through with you and turns "I have no idea" into a shortlist.

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Graduate Consultant — 2026 Scheme

PwC·London, UK
£35,000/yr

Why you're a good match

Strong

Your economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.

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It searches the market for you

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Why you're a good match

You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.

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Experience fit

Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.

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Only hits

No noise. No "maybe this fits." Just roles with a clear explanation of why they're right — and where to focus when applying.

Career Progression

At Rockfish, we invest in our chefs and love to promote from within! Whether you’re looking to sharpen your skills or take the next step, we offer:

  • Structured development from Chef de Partie - Junior Sous - Sous Chef - Head Chef
  • One-on-one coaching & mentorship from experienced chefs
  • Professional training in seafood, wine, and food safety
  • Opportunities to open other restaurants and new ones as we grow

What’s in It for You?

  • Competitive Pay + Weekly Tips via Tip Jar
  • 50% off dining at all Rockfish locations
  • Access to Rockfish paddleboards on breaks!
  • Referral bonuses & fun competitions with prizes
  • Health & Wellbeing: 24/7 support (counselling, financial, legal)
  • Christmas Eve, Christmas Day & Boxing Day OFF!
  • 28 days holiday (pro-rata) + your birthday off
  • 4-week paid sabbatical after 10 years

Join a Team That Supports Your Growth!

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If you’re a passionate Chef de Partie looking for a role with real career potential, apply now and start your journey with Rockfish!

For Rockfish's privacy notice, click here.

For Harri’s privacy notice click here.

Location

1 Island Street, Salcombe, TQ8 8DP, United Kingdom

Get directions: 1 Island Street, Salcombe, TQ8 8DP, United Kingdom


Browse related jobs:

  • Sous Chef Salcombe - United Kingdom - £37,000 - £43,000 / Year
  • Junior Sous Chef Salcombe - United Kingdom - Up to £35,000 / Year

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Skills

handle knives for cutting activities
leadership principles
promote sustainability
cook seafood
food waste monitoring systems
types of whisks
comply with food safety and hygiene
store raw food materials
manage staff
design indicators for food waste reduction
use food preparation techniques
think creatively about food and beverages
instruct kitchen personnel
plan menus
maintain customer service
work in a hospitality team
handover the food preparation area
use reheating techniques
use culinary finishing techniques
use food cutting tools

Location

Island St, Salcombe TQ8 8DP, UK

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