Chef de Partie: Elevate Seasonal Dining (4-Day Week)

Seaham Hall; Seaham; On-site; GBP 31,000 - 37,000; Full time

Benefits offered by this job

4-day work week

Service charge share

23 days holiday

Staff discounts

Onsite parking

Pension

Job summary

Seaham Hall, a luxury coastal resort, seeks an experienced Chef de Partie for The Dining Room. You will manage your section, craft seasonal dishes with the Head Chef, and maintain high standards across services in a prestigious setting.

Join a renowned team at Seaham Hall offering a four-day week, a competitive salary up to £34,000, and a share of approx. £2,000 service charge. Experience in fine dining and commitment to quality are essential.

Qualifications

• Previous experience as Chef de Partie or Demi Chef de Partie ready to progress.
• Passion for seasonal, locally inspired cuisine.
• Excellent teamwork and communication skills.
• Ability to thrive under pressure in a dynamic kitchen environment.
• Strong organisational and time management abilities.
• NVQ Level 2 or equivalent in Professional Cookery (desirable).
• Must provide own knives.

Responsibilities

• Prepare, cook, and present dishes within your designated section to a high standard.
• Ensure consistency and quality in every dish.
• Monitor portions and waste to maintain profit margins.
• Assist with stock control, rotation, and ordering.
• Uphold top standards of hygiene, safety, and cleanliness.
• Support and inspire junior chefs within the team.

Skills

Teamwork

Communication

Time management

Organisation

Education

NVQ Level 2 in Professional Cookery

Tools

Knives (own)

Job description

Seaham Hall, a luxury coastal resort, seeks an experienced Chef de Partie for The Dining Room. You will manage your section, craft seasonal dishes with the Head Chef, and maintain high standards across services in a prestigious setting.

Join a renowned team at Seaham Hall offering a four-day week, a competitive salary up to £34,000, and a share of approx. £2,000 service charge. Experience in fine dining and commitment to quality are essential.