Chef de Partie — Seasonal, Estate‑Fresh Kitchen Lead

Doddington Farms LLP; Dry Doddington; Remote; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Share of staff tips

Discounted or free food

Employee discount across retail areas

Company events

Free on-site parking

Long-service rewards

Additional two days’ annual leave

Job summary

Doddington Hall & Gardens is seeking an experienced Chef de Partie to join our hospitality team, overseeing a kitchen section across cafés, restaurant and Coach House. You’ll work with estate-grown and local ingredients to deliver fresh, seasonal dishes and help develop junior chefs.

With 45 hours per week and daytime shifts, you’ll play a key role in maintaining high standards, managing stock and ensuring food hygiene while supporting a busy service and seasonal menus.

Qualifications

• Minimum of three years’ experience in a professional kitchen.
• Experience running or taking responsibility for a kitchen section.
• A genuine passion for fresh food and seasonal ingredients.
• Strong organisational skills and attention to detail.
• Ability to work calmly and professionally under pressure.

Responsibilities

• Take responsibility for the organisation and running of your designated kitchen section
• Prepare, cook and present dishes to consistently high standards
• Support and develop junior chefs and Commis Chefs
• Contribute towards seasonal menu development
• Work with fresh estate-grown and locally sourced ingredients
• Maintain effective stock control and minimise food waste
• Ensure excellent standards of food hygiene and safety
• Support the wider kitchen team during busy services

Skills

Attention to detail

Organisational skills

Team leadership

Job description

Doddington Hall & Gardens is seeking an experienced Chef de Partie to join our hospitality team, overseeing a kitchen section across cafés, restaurant and Coach House. You’ll work with estate-grown and local ingredients to deliver fresh, seasonal dishes and help develop junior chefs.

With 45 hours per week and daytime shifts, you’ll play a key role in maintaining high standards, managing stock and ensuring food hygiene while supporting a busy service and seasonal menus.