Chef de Partie — Lead a Dynamic Production Kitchen

Buckfast Abbey; Buckfastleigh; Remote; GBP 17,000 - 24,000; Full time

Job summary

Buckfast Abbey is seeking an experienced Chef de Partie to join our production kitchen and support the Hotel Restaurant Kitchen as required. Based in a unique setting, you will contribute to daily site-wide food offerings and help maintain the highest standards of quality and safety.

You will lead your section, assist with stock management, and work closely with Head and Sous Chefs to deliver excellent guest experiences. Weekend shifts and flexibility are essential to fit our catering operation.

Qualifications

• Experienced at Chef de Partie level within a busy catering environment.
• Committed to high standards of food safety and hygiene.
• Reliable, organised and able to manage competing priorities.
• Calm and professional under pressure.
• Flexible in working patterns and business needs.
• Environmentally conscious and waste-conscious.
• Sympathetic to Buckfast Abbey’s Catholic ethos.

Responsibilities

• Take responsibility for the day-to-day running of your section.
• Maintain cleanliness, organisation and stock control.
• Ensure consistency in food quality and presentation.
• Support menu planning, stock management and ordering.
• Collaborate with Head Chef and Sous Chef to meet quality and gross profit targets.
• Train and support Commis Chefs as needed.
• Attend briefings for functions and events when required.
• Keep recipe documentation organised and up to date.

Skills

Chef de Partie level experience

Food safety

Team player

Multitasking

Adaptability

Waste reduction

Catholic ethos familiarity

Education

Level 2 Food Hygiene Certificate

NVQ Level 2 in Professional Cookery

Full UK Driving Licence

Job description

Buckfast Abbey is seeking an experienced Chef de Partie to join our production kitchen and support the Hotel Restaurant Kitchen as required. Based in a unique setting, you will contribute to daily site-wide food offerings and help maintain the highest standards of quality and safety.

You will lead your section, assist with stock management, and work closely with Head and Sous Chefs to deliver excellent guest experiences. Weekend shifts and flexibility are essential to fit our catering operation.