Chef de Partie

3 weeks ago


LittletonuponSevern, United Kingdom Young's Full time
Chef De Partie
Set in a beautiful 17th-century farmhouse, we take a modern approach to country-style British dining. Our ethos is a casual, smart & comfortable dining experience. Warm, friendly service with beautifully prepared, fresh food.

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 on shifts
  • Birthday off
  • Full-time and Part time position available
  • Full-time (30-35 hrs)
  • for full time positions we can offer accommodation on the site 
  • Part-time (18-20hrs)
  • Weekly pay every Monday 
  • Sharesave Scheme
  • Company Pension Scheme
  • 28 Days holiday per year
  • Tips paid weekly (up to 2/3£ per hour )
  • training and support provided on shifts/ ponential  to create dishes for our weekly specials


What we look for in a Chef de Partie:



We
are looking for an existing Chef de Partie or an excellent Commis Chef looking
for their next step, who considers themselves to have a passion and flare for
producing quality fresh food in an environment that makes people feel welcome.
As the successful Chef de Partie you will:



  • Have experience championing excellent service
    through quality food
  • Demonstrate a passion to deliver fantastic food
    every time
  • Be an active hands-on Chef de Partie / Kitchen
    Supervisor
  • Show willingness to learn new skills, be an
    active team player with excellent communication skills
  • Working alongside your Head Chef, you will be
    able to demonstrate your creativity and ability by helping to design and
    deliver new dishes for our menus and daily specials
  • Demonstrate great planning and organisational
    skills, necessary to maintain effective controls with regard to both GP and
    labour
  • Have a pro-active approach to driving sales and
    delivering growth, through engagement with both kitchen and front of house
    teams


 






 


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