Chef de Partie
1 month ago
Our beautiful, much-loved pub has been feeding & watering our locals and housing weary travellers for almost 500 years. We are proudly Grade II listed, with an abundance of oak beams, cosy open fires and olde-worlde charm by the absolute barrel load.
Classic pub dishes, some spot-on-for-sharing style nibbles dishes, seriously good Sunday roasts, and hand-stretched pizzas keep bellies full and smiles wide. Our bar is well-stocked with great beers & ales, and is often bustling with friendly locals
Upstairs, a warren of higgledy-piggledy walkways and 14 comfortable bedrooms await – making us the perfect place for weekend breaks, or leisurely holidays. Small weddings or celebrations (with easy-breezy overnight stay overs) work perfectly in our pub.
Henry and his wonderful team look forward to welcoming you.
What we offer our Chefs de Partie:
Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work. Access to our Culinary Masterclasses to sharpen your skills. 20% discount in all Young's Pubs and Hotels Free meals Weekly pay Sharesave Scheme Company Pension Scheme 28 Days holiday per yearWhat 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:
Have experience championing excellent servicethrough quality food Demonstrate a passion to deliver fantastic foodevery time Be an active hands-on Chef de Partie / KitchenSupervisor Show willingness to learn new skills, be anactive team player with excellent communication skills 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 Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams-
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