Seasonal Farm-to-Table Chef de Partie

The Cow & Sow; Flax Bourton; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Kitchen Farm day

Charity day off

5-year sabbatical

Birthday leave

Food discount

Holiday closures

Cycle to work

YuLife wellbeing

Enhanced parental leave

Job summary

The Cow & Sow is seeking an energetic Chef de Partie to join our farmshop and kitchen team in delivering high-quality, seasonal dishes. You will work closely with the Head Chef to manage your section, ensure consistent preparation and presentation, and contribute to an exceptional guest experience.

You will champion fresh ingredients, maintain high food safety standards, and support colleagues to continuously improve our kitchen operation and guest satisfaction.

Qualifications

• Previous experience as Chef de Partie or similar professional kitchen role.
• Passion for cooking and seasonal ingredients.
• Strong knowledge of food safety, hygiene and allergen procedures.

Responsibilities

• Take responsibility for your designated kitchen section and ensure it runs smoothly during service.
• Prepare, cook and present dishes to high standards following recipes and kitchen standards.
• Complete mise en place and ensure your section is ready for service.
• Collaborate with Head Chef and wider team to deliver efficient service.
• Utilize seasonal produce, including farm-sourced ingredients where possible, to create dishes.
• Support development of seasonal dishes and specials.
• Maintain high standards of quality, portion control, and presentation.

Skills

Chef de Partie

Seasonal cooking

Food safety

Team player

Job description

The Cow & Sow is seeking an energetic Chef de Partie to join our farmshop and kitchen team in delivering high-quality, seasonal dishes. You will work closely with the Head Chef to manage your section, ensure consistent preparation and presentation, and contribute to an exceptional guest experience.

You will champion fresh ingredients, maintain high food safety standards, and support colleagues to continuously improve our kitchen operation and guest satisfaction.