Senior Chef de Partie — Lead, Mentor & Craft Dining

Soho House & Co.; Oxford; On-site; GBP 23,000 - 25,000; Full time

Benefits offered by this job

Weekly Pay

Team meal on shift

Soho Friends Membership

50% Staff discount on Food & Drink

Staff Room Rates

Health Cash Plan (optional for depend)

Dental Plan (optional for depend)

Birthday Day Off after 1 year

Up to 50% Staff Discount on Cowshed &/

Soho Home

2 paid charity days per year

Free Counselling Sessions

Cookhouse & House Tonic training

Continuous training & team events

Job summary

Soho House in Oxford is seeking a Senior Chef de Partie to support the kitchen brigade and deliver exceptional dining experiences for members and guests. You will prepare, cook, and present dishes, uphold the club’s food philosophy, and train junior staff.

You will demonstrate culinary expertise, manage mise en place, and contribute to menu development while ensuring allergy and hygiene compliance. A proactive, team-focused attitude is essential.

Qualifications

• Minimum of 2+ years’ experience in busy high-profile venues.
• Solid understanding of food safety and hygiene practices.
• Good communication and teamwork skills.
• Flexible shifts, including weekends and holidays, as needed.
• Culinary qualification (NVQ L1/2) is a plus but not essential.

Responsibilities

• Prepare, cook, and present dishes within your section to high standards.
• Support senior kitchen staff during service and busy periods.
• Ensure compliance with food safety, allergy, and HACCP procedures.
• Take ownership of mise en place and prep tasks.
• Mentor junior team members and contribute to training.

Skills

2+ years experience

Food safety & hygiene

Communication & teamwork

Flexible shifts

Proactive attitude

Education

Culinary qualification (NVQ L1/2)

Job description

Soho House in Oxford is seeking a Senior Chef de Partie to support the kitchen brigade and deliver exceptional dining experiences for members and guests. You will prepare, cook, and present dishes, uphold the club’s food philosophy, and train junior staff.

You will demonstrate culinary expertise, manage mise en place, and contribute to menu development while ensuring allergy and hygiene compliance. A proactive, team-focused attitude is essential.