Chef de Partie — Lead a fast-paced kitchen + growth perks

Parkdean Resorts; Skipsea; On-site; GBP 29,000 - 36,000; Full time

Benefits offered by this job

Training & career development

Employee Assistance Programme

Staff discounts

Family discounts

Team member discounts

Brand partner discounts

Job summary

Parkdean Resorts is seeking a Chef de Partie to join a busy, vibrant kitchen team. You will work with the Head and Sous Chef to produce high-quality dishes, manage your station, and support the full service from prep to plate.

You will lead a section, ensure cleanliness, monitor temperatures, and help drive efficiency and guest satisfaction across our parks. Flexibility with shifts, including weekends, is required.

Qualifications

• Experience in a leadership role within a high-volume kitchen.
• Ability to stay organized and perform under pressure during busy service.
• Passion for delivering high-quality food that enhances guest experience.
• Willingness to work varied shifts including weekends/evenings/bank holidays.
• Food Hygiene Level 2 certificate (or equivalent).

Responsibilities

• Manage a kitchen section and lead junior team members while preparing dishes to spec.
• Maintain cleanliness and hygiene throughout service and complete end-of-shift clean.
• Monitor and record food temperatures per company processes.
• Complete food prep before and during service and restock as needed.
• Control portions to maximise margins and minimise waste while maintaining quality.
• Receive and store deliveries; follow stock rotation and safety guidelines.
• Communicate clearly with the kitchen team to ensure smooth service.
• Adhere to health and safety standards, allergen policies, and equipment use.
• Carry out deep-clean tasks as directed by the Head Chef.

Skills

Leadership experience

Under pressure

Team coordination

Flexibility with shifts

Food Hygiene Level 2

Education

Food Hygiene Level 2 certificate

Job description

Parkdean Resorts is seeking a Chef de Partie to join a busy, vibrant kitchen team. You will work with the Head and Sous Chef to produce high-quality dishes, manage your station, and support the full service from prep to plate.

You will lead a section, ensure cleanliness, monitor temperatures, and help drive efficiency and guest satisfaction across our parks. Flexibility with shifts, including weekends, is required.