Chef de Partie – Michelin-Starred Modern British Restaurant | £30,000–£32,000 + Tronc | 48 hrs | 3 Days Off
Location: Cumbria
Salary: £30,000–£32,000 + tronc (DOE)
Hours: 48 hours per week | Paid overtime | 3 days off weekly
Accommodation: Temporary live-in available (minimal cost)
Restaurant: 1 Michelin Star | Modern British | Produce-led, seasonal kitchen
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About the Restaurant
This award-winning, Michelin-Star restaurant is set within a beautifully restored 17th-century inn in a quiet Lake District village. Celebrated for its ingredient-led, heritage-driven approach to modern British cooking, the restaurant has become one of Cumbria’s most exciting dining destinations.
With a tight-knit, skilled brigade and a seasonally evolving menu, this is an exceptional opportunity for a Chef de Partie to develop in a focused, supportive, highly creative Michelin environment.
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The Role – Chef de Partie
You will take responsibility for one of the main kitchen sections, delivering consistently high-quality dishes across tasting menus, à la carte service, and special events.
Your work will span:
* Meat, fish or garnish sections (depending on skillset)
* Preparation of refined seasonal elements
* Service execution to Michelin standard
* Consistent mise en place and section organisation
* Contributing ideas to seasonal menu development
This is an ideal role for a strong, ambitious CDP — or a highly capable Commis ready to step up — who wants to refine their craft at the highest level.
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Key Responsibilities
* Run your section confidently and consistently during prep and service
* Produce dishes to the exacting standards expected of a Michelin-star kitchen
* Maintain excellent mise en place, organisation, and time management
* Support tasting menu service across multiple components each day
* Ensure all prep aligns with senior chefs’ direction and the restaurant’s style
* Work collaboratively with the brigade to deliver cohesive, controlled service
* Uphold strict hygiene, allergen and food safety standards
* Assist with ordering, stock rotation, and correct storage
* Support junior chefs with training and guidance when needed
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About You
* Experience as a Chef de Partie or strong Commis in a Michelin-star, 3AA Rosette, or high-end modern British kitchen
* Strong technical skills across meat, fish, garnish or larder sections
* High level of organisation, attention to detail, and consistency
* Calm, focused and disciplined under pressure
* Passionate about seasonal British produce and modern technique
* Positive, team-oriented attitude with a desire to learn and progress
* Willingness to relocate to Cumbria (temporary accommodation available)
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Hours, Rota & Work-Life Balance
* 48-hour contract
* Paid overtime for any hours above this
* Three days off weekly:
o Monday OFF
o Tuesday OFF
o One additional day OFF
* Wednesdays are prep-focused days, often finishing between 5–6pm
* Additional annual closures:
o Two-week closure in January
o One-week closure in August
o Two further weeks of flexible leave
o Closed Christmas Eve, Christmas Day & Boxing Day
This is one of the best-balanced rotas you’ll find in a Michelin-star setting.
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What’s on Offer
* £30,000–£32,000 base salary + tronc
* Paid overtime
* Temporary live-in accommodation to support relocation (minimal cost)
* Uniform provided (excluding trousers & footwear)
* Staff meals and pension
* Beautiful rural location in the Lake District
* Supportive, grounded senior team
* Genuine development within a Michelin-level kitchen
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Apply Now
If you’re a dedicated and ambitious Chef de Partie who wants to grow within a Michelin-starred environment while benefiting from an unusually balanced rota, we’d love to hear from you.
Contact Jonny:
jonny@knekthub.com
0161 528 5555