Chef De PartieWe are a collective of like minded, guest focused individuals. Our mission is to craft memorable experiences and lasting memories, delivered with warm, genuine & generous hospitality. As part of the City Pub Group/Youngs portfolio, we offer unrivalled benefits, development opportunities & progression pathways for our team.
The Cliftonville is a venue for all to love - exceptional locally sourced food delivered with heart, 30 boutique bedrooms with unrivalled sea views & a burgeoning weddings and events business. Just a short stroll from the beach, the pier and the town centre, we have a lot to shout about and to be be proud of.
What we offer our Chefs de Partie:
1. Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
2. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
3. Access to our Culinary Masterclasses to sharpen your skills.
4. 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
5. Free meals
6. Weekly pay
7. Sharesave Scheme
8. Company Pension Scheme
9. 28 Days holiday per year
What we look for in a Chef de Partie:
We are looking for an existing Junior Sous or an excellent Chef de partie who is 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 Junior Sous you will:
10. Have experience championing excellent service through quality food
11. Demonstrate a passion to deliver fantastic food every time
12. Be an active hands-on Junior Sous / Kitchen Supervisor
13. Show willingness to learn new skills, be an active team player with excellent communication skills
14. 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
15. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
16. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams