Pastry Chef - Maternity Cover
Pastry Chef - Maternity Cover
This role at our award-winning farm restaurant, The Riverford Field Kitchen, is a great opportunity for a chef who has a passion for quality ingredients. You’ll work with ethically sourced, 100% organic produce, including fruit and veg straight from our fields.
Our dessert offer is the icing on the cake of our set menu, and is the only part of the meal that guests aren’t required to share! The ideal pastry chef will be able to bake plenty of our organic veg, as well as fruit, herbs and foraged ingredients from the farm into your desserts, and showcase a variety of imaginative uses of our produce. With the rise in specific dietary requirements, an ability to create unique gluten free and vegan desserts would also be very useful.
You will use the experience you have already gained in a professional kitchen to provide support to the kitchen team – preparing food, cooking dishes which fit with the Field Kitchen style of cooking, as well as mucking in to make sure the kitchen area remains clean and compliant with health and safety and hygiene. You may be cooking outside of the pastry section too – but not much. We go through a lot of pudding!
The kitchen area is open to our customers, so we’re really looking for chefs who are bright, personable, and happy to talk to our customers about the food they’ve eaten.
A typical day for a Riverford chef…
We write our menus every day to showcase the best seasonal produce coming in fresh from the farm.
The chefs pick most fresh herbs and some of Riverford’s more experimental crops from The Field Kitchen Garden – our polytunnel and allotment area 50m from the kitchen – and the herb beds surrounding the restaurant.
Although we’re mad about veg, our guests still look forward to our amazing choice of desserts to round off their dining experience. The dessert menu is forever changing, dependent on the ingredients coming off the farm. There’s a lot of opportunity to explore your creative flair, working with the Head Chef to write and design a menu of 5-7 desserts each day. The service only lasts around 30 minutes, leaving the rest of the day to bake! Be prepared to share your recipes with a lot of people…
Most of the year, we only open the restaurant doors 5 days per week, Wednesday to Sunday (in the school holidays we open Monday and Tuesday lunches too), allowing our team days to explore other areas of the business and learn new skills:
- We work in the kitchen garden, so our chefs can better appreciate the work that goes into our beautiful produce.
- We help develop recipes and film content for Riverford’s social media and marketing channels.
- We cater for a local food charity one day per week to help our local community.
- Riverford offers lots of training and development programmes for personal growth.
- We’re developing a programme of stages for our team during low season.
This is a full time one-year fixed term contract, working 40 hours across five days per week, preferred days would be Tuesday to Saturday (can be flexible) daytime only. Based out of Wash Barn, Buckfastleigh, Devon, TQ11 0JU.