What our team say
We've asked some of our team some simple questions about the role that they play in our business
1) When did you join the team? 2) What attracted you to the Rick Stein Group? 3) What is the best part of your job? 4) What training opportunities have you taken part in? 5) What would you recommend to someone who’s looking to join the team?
Stephane Delourme, Head Chef – The Seafood Restaurant
1) November 1998.
2) Rick Stein and his passion for fish and shellfish (and of course sunny Cornwall!)
3) Being able to work with great people, every day is a different day. When I see customers having a great experience in the restaurant that tells me we are all doing a great job.
4) I’ve learnt about my personal development, how to manage my team, coaching courses and wine courses.
5) Come to work with a good attitude, a smile on your face and looking smart and you will enjoy a good day at work.
Pete Murt, Head Chef – Rick Stein, Sandbanks
1) I joined St Petroc’s Bistro in 2000 as Kitchen Porter. I progressed up to Chef de Partie and then moved to The Seafood Restaurant as Sous Chef. I then left the company and moved to London to work as Chef de Partie at 2 Michelin Star Hibiscus with Claude Bosi for 2 years. I returned to Stein’s in 2015 as Head Chef for the opening of Rick Stein Sandbanks.
2) I was attracted to the locally run business. I was also attracted to the interesting and high quality food served at the various establishments.
3) The best part of my job is when you see people who found it difficult to begin with but have found their feet and have developed themselves and thoroughly enjoy what they do.
4) Lots! NVQ3, aspiring managers course, fire training, team leadership training, first aid, stages in France, internal ready steady cook and a lot more.
5) You need to enjoy what you do, after that anything is possible.
Alison O’Neill, Restaurant Manager – Stein’s Fish & Chips
1) February 2003.
2) It’s a local family Business which offered me flexibility.
3) Our teams support each other and we help each other across the company. It feels like a family business.
4) There are loads of opportunities available, you’re encouraged to grow in the company.
5) If you want to meet people and to develop your career this is the place to be.
Harry Brooks, Supervisor – The Seafood Restaurant
1) April 2016.
2) The reputation and the chance to progress and get good experience working with talented people.
3) The team spirit within the team.
4) Wine Champion Training, Butchery Masterclasses, a trip to Porthilly, a trip to Burgundy and wine tasting every week.
5) Say yes to every opportunity you get offered.
Kevin Chandler, Head Chef – Rick Stein, Marlborough
1) June 2016.
2) I’m a great fan of Rick Stein. Seeing that Rick was opening in Marlborough instantly attracted my attention. Also meeting the team for an interview gave me a really good feeling about the company and its values.
3) Seeing the results of us developing chefs and the developing of my team, seeing them grow in confidence and seeing them have a great passion for what we do.
4) So far I’ve completed food safety level 3. I also attend the monthly manager development day which is a great opportunity to regularly meet with other managers from around the business.
5) Do it! You’ll be well looked after and you’ll have a great time.