Descripción Chef De Partie - Great Progression to Sous for the right personFrom Sun-Soaked Summers to Fireside Winters – We’re Looking for a CDP ready to step up and make their mark
When the sun’s shining, our huge garden comes alive with guests, full of laughter, pints, and plates flying out of the kitchen. It’s a buzzing summer hotspot that needs a confident Chef de Partie who thrives under pressure and takes pride in delivering quality, every time.
When winter rolls in, it’s all about roaring log fires, cosy corners, and heartwarming classics cooked to perfection. Whatever the season, we’re looking for a CDP who’s passionate, organised, and hungry to grow.
What’s On Your Plate:
Ownership: Take responsibility for your section, ensuring consistent quality and presentation.
Standards: Maintain impeccable hygiene, food safety, and cleanliness standards at all times.
Teamwork: Work closely with the Head Chef and Sous Chef to deliver smooth service, especially when our garden is in full swing.
Creativity: Contribute ideas for seasonal specials and new dishes.
Focus: Support GP targets by managing prep, minimising waste, and controlling stock on your section.
Development: Continue to build your skills, mentoring Commis Chefs and supporting junior team members.
What We Offer Our Chef de Partie:
1. Birthdays off
2. Access to our Apprenticeship Scheme and Development Programmes
3. Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
4. Access to inspirational food trips with our top-quality suppliers
5. Free meals on shift
6. 20% discount in all Young’s pubs and hotels
7. Share Save Scheme
8. 28 Days Holiday per year
What We Look for in a Chef de Partie:
This role requires someone who takes pride in their section, works well under pressure, and is passionate about producing fresh, seasonal food across a variety of revenue streams.
9. Experience as a Chef de Partie or strong Commis Chef ready to step up
10. Passion for quality food and excellent service
11. A hands-on team player with strong communication skills
12. Ability to manage your section effectively during busy services
13. Good understanding of GP, portion control, and waste management
14. A proactive attitude towards learning, development, and progression