Chef de Partie – High-Volume Staff Dining Kitchen

Chartwells Independent; Manchester; Hybrid; GBP 24,000 - 30,000; Full time

Benefits offered by this job

Contributory pension

Career Pathways

Digital GP

Healthcare benefits

Travel discounts

Job summary

Restaurant Associates is seeking a Chef de Partie to join our busy staff dining operation in Manchester, serving up to 600 covers daily. You will work with the Head and Sous Chefs to own your section, ensuring top quality, consistency and hygiene in a high-volume setting.

You will help with menu delivery, stock rotation and waste reduction while mentoring junior colleagues and maintaining a positive kitchen environment. A proactive, team-oriented attitude is essential for success.

Qualifications

• Experience as Chef de Partie or in a similar role within contract catering, staff dining, education, healthcare, or high-volume hospitality.
• Confident cooking fresh food in a busy, high-volume kitchen.
• Strong knowledge of food safety, hygiene, and allergen management.
• Excellent organisation and time management skills.
• Positive, flexible attitude with a passion for delivering quality food.
• Team player who thrives in a fast-paced environment.

Responsibilities

• Manage your designated kitchen section during busy breakfast and lunch services.
• Prepare and cook fresh, high-quality meals for up to 600 customers daily.
• Ensure food is prepared and presented to company standards.
• Support menu delivery, stock rotation and waste reduction.
• Maintain high standards of food safety, hygiene and allergen management.
• Mentor junior team members and keep a positive, organised kitchen.

Skills

Chef de Partie

High-volume kitchen

Food safety

Allergen management

Teamwork

Job description

Restaurant Associates is seeking a Chef de Partie to join our busy staff dining operation in Manchester, serving up to 600 covers daily. You will work with the Head and Sous Chefs to own your section, ensuring top quality, consistency and hygiene in a high-volume setting.

You will help with menu delivery, stock rotation and waste reduction while mentoring junior colleagues and maintaining a positive kitchen environment. A proactive, team-oriented attitude is essential for success.