If you’re friendly and professional, focused and passionate about local, seasonal food, you’ll be a great fit in our kitchen team.
As chef de partie, you’ll prepare and plate a range of dishes whilst supervising junior staff to ensure standards are maintained. You’ll manage day-to-day needs in a busy environment, including shift briefings, stock control and monitoring costs and wastage. You’ll also work with senior chefs to ensure legal compliance.
In return, we provide the following:
* Staff uniform
* Flexible working pattern over 7 days
* Competitive hourly rate
* Staff accommodation and meals
* Use of the leisure club
* Entry into our employee Fair Fund
You’ll need to have an Intermediate Food Hygiene level qualification (REHIS or similar) and an understanding of HACCP and City and Guilds 706/1 and 706/2. An excellent standard of written and spoken English is also required.
Ask about our roles for partners in housekeeping, the kitchen, bar or restaurant.