Evening Chef de Partie – Fresh, From-Scratch Menus

Wilson Vale; North Kesteven; Hybrid; GBP 22,000 - 26,000; Full time

Benefits offered by this job

Work-life balance

Career development opportunities

Craft Works - Training programme

Paid training bespoke to you

Employee Assistance Programme

Online employee benefits scheme

Your Birthday off after 1 year's of 1

Enhanced Maternity Pay

Job summary

Wilson Vale is recruiting a Chef de Partie to join our workplace restaurant in North Hykeham. The role is 40 hours per week, Monday to Friday, 2:45pm–11:15pm, with on-site parking and a complimentary meal each shift.

We pride ourselves on fresh, high-quality food prepared on site, a strong team culture and opportunities for training, development and career progression in a supportive environment.

Qualifications

• Fresh, from-scratch cooking experience required.
• Sound knowledge of food hygiene and safety.
• Excellent organisational and communication skills.
• Strong team player with ability to work independently.

Responsibilities

• Take pride in producing fresh, high quality food from scratch.
• Have excellent people skills and a passion for food and customer service.
• Have sound knowledge of food hygiene and hold an NVQ Level 2 or equivalent qualification.
• Demonstrate strong culinary skills and a creative approach to menu development.
• Have excellent organisational and communication skills.
• Be able to work confidently on your own initiative and as part of a large team.
• Have a good understanding of stock control and minimising food waste.
• Be eligible to work in the UK.

Skills

Culinary skills

Food hygiene knowledge

People skills

Organizational skills

Communication skills

Stock control

Education

NVQ Level 2 or equivalent

Job description

Wilson Vale is recruiting a Chef de Partie to join our workplace restaurant in North Hykeham. The role is 40 hours per week, Monday to Friday, 2:45pm–11:15pm, with on-site parking and a complimentary meal each shift.

We pride ourselves on fresh, high-quality food prepared on site, a strong team culture and opportunities for training, development and career progression in a supportive environment.