Chef de Partie

Grantley Hall; York and North Yorkshire; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Service charge

Job summary

Grantley Hall Group Limited in North Yorkshire seeks a Chef de Partie to join our five‑star estate kitchen, delivering Michelin‑influenced standards across multiple outlets.

You will work with Head Chef and Sous, maintain mise en place, supervise juniors, and help develop seasonal menus reflecting heritage and modern luxury.

This role offers a competitive pay with a monthly service charge averaging around £3,400 annually and the chance to contribute to an award‑winning guest experience.

Qualifications

• Proven experience as a Chef de Partie or equivalent in a high-end kitchen.
• Experience in a multi-outlet establishment is desirable.
• Knowledge of British and European cuisine and techniques.

Responsibilities

• Prepare, cook and present dishes to the standards of our five restaurant outlets.
• Manage a section of the kitchen and supervise junior staff.
• Collaborate with Head Chef and Sous Chef to develop seasonal menus reflecting heritage and luxury.
• Monitor stock levels, assist with ordering and proper storage per health and safety rules.
• Maintain mise en place across stations and ensure readiness for service.
• Contribute ideas to improve efficiency and guest experience.

Skills

Chef de Partie

British cuisine

European cuisine

Job description

Salary: Competitive rate of pay, plus monthly service charge, typically £3,400 annually

As a Chef de Partie at Grantley Hall, a five‑star 17th‑century estate set in the North Yorkshire countryside, you will play a pivotal role in delivering the exceptional culinary standards that underpin our award‑winning hospitality. Working within a team that values accountability, boldness, collaboration and a relentless commitment to the guest experience, you will help maintain the high standards recognised by the Two MICHELIN Key Distinction and Forbes Travel Guide.

Responsibilities

• Prepare, cook and present dishes to the exacting standards of our five restaurant outlets, ensuring consistency, quality and visual appeal.
• Manage a section of the kitchen, supervising junior staff, delegating tasks and maintaining a safe, hygienic work environment.
• Collaborate with the Head Chef and Sous Chef to develop seasonal menus that reflect the estate’s heritage and contemporary luxury.
• Monitor stock levels, assist with ordering and ensure proper storage of ingredients in line with health and safety regulations.
• Maintain meticulous mise en place, ensuring all stations are ready for service and that any issues are resolved promptly.
• Contribute to continuous improvement initiatives, offering ideas to enhance efficiency, reduce waste and elevate the guest experience.

Skills & Experience

• Proven experience as a Chef de Partie or equivalent role in a high‑end, multi‑outlet kitchen.
• Strong knowledge of classic and modern cooking techniques, with a particular focus on British and European cuisine.
• Excellent organisational and time‑management skills, with the ability to work under pressure during peak service periods.