No split shifts! We are looking for a Chef de Partie to assist in the production food served at the RSC; you will prepare quality produce and run the garnish, larder, hot or pastry section. Work under the guidance of the Executive Head Chef and as part of a successful team, you will ensure that the food delivered to our customers is of the highest quality. We are proud to prepare, bake and create all food from scratch and work closely with some great local suppliers.
In our beautiful customers can join us for lunch, afternoon tea, or pre-theatre dining.
We are looking for chefs on a variable, fixed term contract. The contract will run from December 2025 until February 2026.
Reporting to the Executive Head Chef, key areas of responsibility include:
1. Working with the team to create and develop a leading food offer across all the Catering areas.
2. Prepare, cook, and present dishes using agreed ingredients and using specs.
3. Assist the Senior Chefs in developing new dishes and menus, assisting with any menu changes and food tastings.
4. Monitor portion control and wastage to maintain profit margins.
5. Ensuring full compliance with all food safety, hygiene, and legislative regulations.
We are looking for:
6. Previous experience of food preparation and leading a section during service.
7. Trained to at least Level 2 Food Hygiene, although we offer training.
8. Ability to follow instructions precisely and consistently.
9. A self-motivated and proactive approach to work with the ability to work flexibly, multitask and deliver in a pressurised environment.
10. A good understanding of all HACCAP and Health and Safety legislation.
11. Food Safety and Health and Safety qualifications
What can the RSC offer:
12. Variable hours contracts, working shifts to suit you.
13. Option of a permanent contract and guaranteed hours with consecutive days off
14. Full training and personal development
15. RSC benefits package including 25 days holiday plus 8 Bank Holidays
16. Monthly share of the TRONC
17. Complimentary theatre tickets
18. Reduced working hours on Sundays.