Chef de Partie

Chef De Partie Why Join Us?

• Stunning Location: Enjoy working in a beautiful residential area, away from the hustle and bustle, with a beer garden recognized as one of the best in London.
• Supportive Environment: Be part of a modern, forward-thinking business that prioritizes both customer service and employee satisfaction.
• Career Development: We offer a range of flexible career options and are committed to empowering our team through training and development opportunities.
• Work/Life Balance: We understand the importance of balance, and strive to create a work environment that supports personal well-being.

What we offer our Chefs de Partie

• Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
• Access to our Culinary Masterclasses to sharpen your skills.
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms.
• Free meals.
• Weekly pay.
• Sharesave Scheme.
• Company Pension Scheme.
• 28 Days holiday per year.

What we look for in a Chef de Partie

We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:

• Have experience championing excellent service through quality food.
• Demonstrate a passion to deliver fantastic food every time.
• Be an active hands-on Chef de Partie / Kitchen Supervisor.
• Show willingness to learn new skills, be an active team player with excellent communication skills.
• Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour.
• Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.