Chef De Partie The Bear is an idyllic country pub steeped in history, that’s been providing the locals of Cobham with a place to retreat since the 1700’s. The pub is the heart and soul of the Cobham, Oxshott and Leatherhead community, with our passionate team who are focused on providing a ‘home away from home’ atmosphere whilst serving up your favourite treats and tipples.
From local guest ales to craft beers, our team are on hand to pour the perfect pint. Not to mention our extensive wine list and classic cocktails. Our seasonal, locally inspired menu is a culmination of hearty yet refined dishes with some exciting twists to keep you on your toes, perfect for a romantic Saturday night dinner, or family fun-filled Sunday lunch.
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 Hotels
5. Free meals
6. Weekly pay
7. Share save Scheme
8. Company Pension Scheme
9. 28 Days holiday per year
10. Possible live in for the right person
11. Free parking
12. Good work life balance
What we look for in a Chef de Partie:
Weare looking for an existing Chef de Partie or an excellent Commis Chef lookingfor their next step, who considers themselves to have a passion and flare forproducing quality fresh food in an environment that makes people feel welcome.As the successful Chef de Partie you will:
13. Have experience championing excellent servicethrough quality food
14. Demonstrate a passion to deliver fantastic foodevery time
15. Be an active hands-on Chef de Partie / KitchenSupervisor
16. Show willingness to learn new skills, be anactive team player with excellent communication skills
17. Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
18. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
19. Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams