Chef de Partie: Lead Your Section & Elevate the Kitchen

Village Hotels; Kingswells; On-site; GBP 27,000 - 38,000; Full time

Benefits offered by this job

Gym Membership

Hotel Stays

Food & Drink discounts

Friends & Family discounts

Retail & lifestyle discounts

Employee Assistance Programme

Job summary

Village Hotels is seeking a Kitchen Team Leader and Chef de Partie to bridge the Head Chef's strategy with a busy service. You’ll own your section, support the brigade, and ensure every plate meets our standards for quality, temperature, and presentation.

You’ll lead hands-on kitchen work, drive food safety, coach junior team members, and manage stock to protect gross profit while keeping paperwork up to date for monthly stock takes.

Qualifications

• Attitude and energy valued over CVs.

Responsibilities

• The Kitchen Floor: Operating as a hands on Chef de Partie. You will run your own section flawlessly while controlling the wider flow of work, monitoring portion sizes, and jumping in to assist other chefs when the tickets pile up.
• The Standards: Driving an obsession with food safety and brand delivery. You will ensure deliveries are temperature checked, dishes are cooked to FRESH specifications, and strict HACCP and EHO directives are met without compromise.
• The Brigade: Supervising and coaching junior kitchen team members and Kitchen Porters. You will translate strategy into action, keeping the team safe around heavy equipment and fostering a culture where everyone is passionate about the menu.
• The Commercial Reality: Protecting the gross profit. You will manage stock to precise par levels, ensure minimal wastage, and keep all relevant paperwork completely up to date for the monthly stock take.

Job description

Village Hotels is seeking a Kitchen Team Leader and Chef de Partie to bridge the Head Chef's strategy with a busy service. You’ll own your section, support the brigade, and ensure every plate meets our standards for quality, temperature, and presentation.

You’ll lead hands-on kitchen work, drive food safety, coach junior team members, and manage stock to protect gross profit while keeping paperwork up to date for monthly stock takes.