Chef De Partie

Midlands Arts Centre

Birmingham

On-site

GBP 23,000 - 28,000

Full time

2 days ago

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Benefits offered by this job

Pension

Onsite restaurant discounts

Shop discounts

Discounted travel

Free tickets

Job summary

Midlands Arts Centre (MAC) in Birmingham is seeking a Chef De Partie to join our Kitchen team. You will run your own section, deliver consistently high‑quality dishes, and work to the Head Chef's standards while upholding MAC's food safety policies.

Role involves weekends, training in COSHH and HACCP, supervising juniors, reducing waste, and maintaining a clean, compliant kitchen environment. Competitive salary and benefits offered.

Qualifications

Experience in a busy kitchen at Chef de Partie level or above.
Understanding of professional kitchen practices and the Chef de Partie role.
Solid knowledge of COSHH and HACCP requirements.
Able to work in a fast-paced environment and follow instructions.
Strong knife skills and ability to work well in a team.

Responsibilities

Prepare and deliver all food items to the Head Chef's standards.
Restock items and manage daily prep for the section.
Operate kitchen equipment safely and supervise juniors as needed.
Minimise waste and optimise stock usage across the shift.
Ensure food safety documentation and personal hygiene standards are upheld.

Skills

Kitchen experience

Chef de Partie

COSHH

HACCP

Fast-paced environment

Follow instructions

Knife skills

Team player

Organisation

Hygiene

Interpersonal skills

Reliability & punctuality

Flexibility

Education

NVQ Level 2 catering

Level 2 Food Hygiene

Job description

Midlands Arts Centre (MAC) is an exciting, ambitious arts centre which offers a wide array of free exhibitions, theatre, music, cinema and comedy performances as well as creative learning and participation activities. Well-loved and well-used, it’s a relaxed, friendly place attracting a diverse mix of visitors, situated in the leafy Cannon Hill Park, Birmingham. We are currently recruiting for a Chef De Partie to join our Kitchen team.

Job Purpose:

The Chef De Partie is responsible for running their own section within MAC’s kitchen team, delivering consistent quality food as directed in a safe and timely manner, to standards set by the Head Chef across all catering areas, while adhering to MAC’s Food Safety Management System.

Key Responsibilities:

Food Preparation and Cooking

Prepare and deliver all food items as directed by the Head Chef in a safe and timely manner, adhering to Allergens Matrixes and presentation specifications.
Restock food items throughout the shift as required.
Complete daily food preparation list at the end of shift to ensure smooth handover of section for the following day.
Operate kitchen equipment safely and responsibly, supervising junior kitchen team members where appropriate.
Help maintain maximum yield from all food stock, reducing waste by adjusting preparation levels to business needs.

Health, Safety & Hygiene Compliance

Ensure correct storage of all food prepared or raw, following Health & Safety guidelines including date labelling, stock rotation and storage of allergen-specific products.
Maintain a clean kitchen, adhering to food hygiene standards through cleanliness of own section and supervision of Commis Chefs & Kitchen Porters.
Make sure food safety documentation including COSHH & HACCP records are kept up to date, filling out all paper and online forms accurately.
Maintain a high standard of personal presentation, hygiene, and cleanliness.
Wear correct uniform and PPE are work at all times, reporting replacements needed to the Head Chef.
Inform kitchen management of any maintenance issues.

Stock and Inventory Management

Inform kitchen management of stock when needed.
Make sure deliveries of all kitchen stock items are taken, recorded, inspected, and any discrepancies or damaged/unsuitable goods are reported.

General

Speak to kitchen shift lead to understand role and expectations for the day.
Develop and maintain good working relationships with the rest of the kitchen staff.
Implement MAC’s Environmental Policy and consider how this role can contribute to MAC’s sustainability goals.
To further, promote and ensure the implementation of the equal opportunities, diversity, safeguarding and health & safety policies of MAC.

Any other duties which may reasonably be required to support cross-organisational needs

All staff are expected to further, promote, and ensure the implementation of MAC’s equal opportunities policies.

Our commitment to diversity and equality is a long-standing one. Our aim is to ensure that MAC’s work draws on and reflects the full range of backgrounds and perspectives to be found in the communities we serve.

Our ambition is that the leadership and workforce is more reflective of the diversity of contemporary England. We are particularly interested in receiving applications from people of all cultures and ethnicities, including those that may experience racism in our society, those with LGBTQ+ identities, neurodivergent and/or d/Deaf and disabled and those that have experienced socio and economic barriers.

Note

This job description outlines the principal responsibilities and duties of the post holder. It is not meant to be, nor is it, an exhaustive list of specific responsibilities and duties. The post holder will be expected to undertake any other duties which could reasonably be expected as being within the remit of the post and which arise out of changes in legislation, regulations, orders, rules and working practices, methods and procedures and reviews, as directed from time to time.

Hours of work will include weekend and evening work.

Person Specification

A person specification describes the areas of knowledge, skills and experience a person should possess in order to take up the post.

Core - (You should meet most of these requirements)

Experience within a busy kitchen environment at Chef de Partie level or above.
Understanding of the working practices of a professional kitchen and the role of a Chef De Partie.
Good knowledge of COSHH.
Good knowledge HACCP.
Must be able to work in a fast-paced environment.
Proven ability to follow and carry out instructions.
Ability to show strong knife skills.
Ability to work well within a team.
Strong organisational skills.
Good personal hygiene.
Good Interpersonal skills.
Reliable and Punctual
Availability to work flexibly to the needs of the business.

Desirable - (You should meet some of these requirements)

NVQ Level 2 or applicable in catering.
Level 2 Food Hygiene.
3 years’ experience within a busy kitchen environment of comparable operation at Chef De Partie level or above.
Experience with fresh pizza preparation.
Experience of Conferencing & Events.
Show a clear understanding of Gross Profit.
Understanding of current food trends.
Creative mindset, and ability to adapt.
Looking for continuous personal development.
Passionate about sustainability and ethical products.
Availability to work paid overtime if requested.