Chef de Partie - Live-in available

St. Aldates Tavern; Oxford; On-site; GBP 27,000 - 36,000; Full time

Benefits offered by this job

CDP development

Apprenticeship scheme

Culinary Masterclasses

Staff discounts

Free meals

Weekly pay

Sharesave

Company Pension

28 Days holiday

Job summary

St Aldates Tavern, located in the heart of Oxford City Centre, is seeking a Chef de Partie to join our kitchen team. You will play a hands-on role, helping to craft our fresh, quality dishes and contribute to daily specials under the guidance of the Head Chef.

We look for passion for great food, team collaboration, and a drive to learn. Perks include development programmes, apprenticeships, free meals, and a positive working environment within a dog-friendly pub setting.

Qualifications

• We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome.
• Demonstrate a passion to deliver fantastic food every time and be an active hands-on Chef de Partie / Kitchen Supervisor.
• Show willingness to learn new skills and be an active team player with excellent communication skills.
• Working alongside your Head Chef, you will help design and deliver new dishes for our menus and daily specials.
• Demonstrate great planning and organisational skills to maintain controls on GP and labour.
• Have a pro-active approach to driving sales and delivering growth with kitchen and front of house teams.

Responsibilities

• Have experience championing excellent service through quality food.
• Demonstrate a passion to deliver fantastic food every time.
• Be an active hands-on Chef de Partie / Kitchen Supervisor.
• Show willingness to learn new skills and be an active team player with excellent communication skills.
• Work with Head Chef to design and deliver new dishes for menus and daily specials.
• Demonstrate planning and organisational skills to manage GP and labour.

Job description

Chef De Partie

Perfectly located just a stone’s throw from the high street in the heart of Oxford City Centre, St Aldates Tavern welcomes families, tourists, locals, students (and we think most importantly dogs!) We love our real ale, pride ourselves in a small but perfectly formed food menu, make a banging Sunday Roast & then have a great range of cold draft beer to top it all off. Upstairs The Blue Room is home to Open Mic, private hire, sport also boasts its own bar, so no matter what you’re after we like to think we have it all covered.

What we offer our Chefs de Partie:

• Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
• Access to our Culinary Masterclasses to sharpen your skills.
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
• Free meals
• Weekly pay
• Sharesave Scheme
• Company Pension Scheme
• 28 Days holiday per year

What we look for in a Chef de Partie:

Weare looking for an existing Chef de Partie or an excellent Commis Chef lookingfor their next step, who considers themselves to have a passion and flare forproducing quality fresh food in an environment that makes people feel welcome.As the successful Chef de Partie you will:

• Have experience championing excellent servicethrough quality food
• Demonstrate a passion to deliver fantastic foodevery time
• Be an active hands-on Chef de Partie / KitchenSupervisor
• Show willingness to learn new skills, be anactive team player with excellent communication skills
• Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
• Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
• Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams