Chef de Partie — Elevate Dining in a High-Profile Kitchen

Soho House; Manchester; On-site; GBP 21,000 - 27,000; Full time

Benefits offered by this job

Weekly Pay

Team meal on shift

50% Team discount on Food & Drink

Staff Room Rates

Health Cash Plan

Dental Plan

Birthday Day Off after 1 year

Staff discount on Soho Home

Paid charity days with Soho Impact

Free Counselling Sessions

Training & team events

Job summary

Soho House is seeking a Chef de Partie to support the kitchen brigade and deliver exceptional dining experiences for members and guests. You will ensure high-quality food, prep before service, stock and set up stations, and plate to standards, while guiding junior team members and maintaining safety.

The role requires a passion for food, reliability, and teamwork. Flexible shifts, including weekends and holidays, are part of the schedule as the team strives for success in a high-profile venue.

Qualifications

• Minimum of 2+ years’ experience in a busy high-profile venue.
• Culinary qualification (e.g., NVQ Level 1 or 2) is a plus but not essential.
• Must be able to demonstrate competency as outlined in the training schedule and Club School.
• Must be able to work flexible shifts and schedules, including weekends and holidays as needed.

Responsibilities

• Prepare food before service and set up kitchen stations.
• Plating to company standards and maintaining high food quality.
• Support junior team members (e.g., Commis Chefs) and collaborate with the team.
• Attend regular meetings with front and back of house teams and participate in tastings.
• Assist in preparation of team meals and manage dietary needs when required.
• Maintain health and safety standards and deep clean the kitchen as needed.

Skills

Teamwork

Customer service

Communication

Flexibility

Education

NVQ Level 1 or 2

Job description

Soho House is seeking a Chef de Partie to support the kitchen brigade and deliver exceptional dining experiences for members and guests. You will ensure high-quality food, prep before service, stock and set up stations, and plate to standards, while guiding junior team members and maintaining safety.

The role requires a passion for food, reliability, and teamwork. Flexible shifts, including weekends and holidays, are part of the schedule as the team strives for success in a high-profile venue.