Chef de Partie

Chef de Partie - Field to Fork Dining

A fantastic opportunity has arisen for a Chef de Partie to join a highly regarded, award-winning restaurant where exceptional ingredients are at the heart of everything they do. This is a rare chance for a Chef de Partie to work in a truly ingredient-led kitchen, with most of the meat reared on site, a productive kitchen garden supplying seasonal produce, and menus shaped by what is growing, foraged, and available throughout the year. For chefs who are passionate about provenance, sustainability, and cooking from scratch, opportunities like this do not come around often.

Offering a salary of £32,000 plus tips of £10,000 - £14,000 per annum, this Chef de Partie position provides the opportunity to develop your craft in an environment where quality ingredients and culinary creativity come first. Working alongside an experienced Head Chef, you will play an important role in delivering seasonal menus while gaining exposure to menu development, forward planning, and ingredient sourcing. Every dish is prepared using fresh ingredients, giving you the chance to deepen your understanding of seasonality, provenance, and modern British and European cooking techniques.

As a Chef de Partie, you will become part of a close-knit kitchen team with a genuine family feel. The role offers a unique opportunity to work beyond the kitchen itself, collaborating with the garden team, harvesting homegrown produce, foraging seasonal ingredients, and helping care for livestock that contribute directly to the menu. This hands on approach creates an unrivalled connection between ingredient and plate, making the role ideal for chefs who are passionate about understanding every stage of the food journey.

Benefits

• £32,000 salary plus tips worth approximately £10,000 - £14,000 per annum
• Consistent rota with Monday and Tuesday off every week
• Daytime shifts on Wednesday, Thursday and Sunday, with breakfast, lunch and dinner service on Friday and Saturday
• Fair rota pattern providing a balanced number of weekend evenings off
• Christmas closure, typically from Christmas Day until early January
• Company pension, staff discounts, free or discounted meals, and regular team events

My client has built an outstanding reputation over many years, earning recognition as one of the region's most respected dining destinations. Their philosophy centres around thoughtful sourcing, seasonal cooking, and creating dishes that showcase the very best local ingredients. With most meats reared on site, an established kitchen garden, and a commitment to cooking everything fresh, this is a kitchen where chefs can genuinely connect with the food they prepare. The team shares a passion for excellence, creating an environment where ideas are welcomed, skills are developed, and careers can flourish.

If you're a Chef de Partie who takes pride in cooking with exceptional ingredients and wants to be part of a kitchen where quality, creativity, and craftsmanship are valued every day, apply now to find out more.