Chef de Partie

Young's Pubs; Chippenham; On-site; GBP 25,000 - 30,000; Full time

Job summary

A leading pub company is seeking a talented Chef de Partie for the White Hart in Ford. The role offers an opportunity to work with a passionate team in a historic setting. Ideal candidates will have experience in food production and the desire to deliver exceptional dining experiences. The position includes access to culinary development programs and benefits such as free meals, weekly pay, and a company pension scheme.

Benefits

20% discount at Young's Pubs

30% discount on overnight stays

Free meals

Weekly pay

Sharesave Scheme

Company Pension Scheme

28 days holiday per year

Qualifications

• Existing Chef de Partie or excellent Commis Chef looking for advancement.
• Passion for producing quality fresh food.
• Ability to engage both kitchen and front of house teams.

Responsibilities

• Champion excellent service through food quality.
• Deliver fantastic food consistently.
• Design and deliver new dishes and specials.

Skills

Experience in quality food production

Excellent communication skills

Team player

Creativity in menu design

Planning and organisational skills

Job description

Overview

Chef De Partie Landlord Tamas and his friendly team welcome you to the White Hart, nestled in the sleepy hamlet of Ford, near Chippenham, a hidden gem, surrounded by the leafy loveliness and babbling By Brooke that meanders through the garden.

Dating back to Tudor times, the White Hart served as a coaching inn, linking London to the West Country. With every nook and cranny holding a piece of history, from the creaking wooden floors to the exposed beams and wonky lintels, there’s olde worlde charm and character oozing from every corner.

Situated within easy reach of the ‘prettiest village in England’ Castle Combe, is a must visit, a living antique, adrift in the Wiltshire countryside, just a 5-minute drive or follow one of the many picture-post-card hiking trails or nature walks. We’re dog friendly too so no need to leave anyone behind this holiday. You and your four-legged friends can explore the beauty of the area together.

Above and beside our delightful pub, a hidden gem awaits : 11 uniquely loveable bedrooms, each offering an irresistible blend of charm, tradition and thoughtful details. These rooms are more than just accommodations; they are cosy retreats.

Whether you’re seeking a cosy corner for a quiet drink, a hearty meal by the fireside, or a restful night’s sleep in one of our beautifully crafted rooms, the White Hart in Ford promises an unforgettable experience.

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 30% discount on overnight stays in our Pubs with Rooms
• Free meals
• Weekly pay
• Sharesave Scheme
• Company Pension Scheme
• 28 Days holiday per year

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