Host Staffing
Chef de Partie at Host Staffing in Amesbury SP4
Mid LevelOn-siteFull-timeAmesbury SP434500 GBP–36000 GBP/yr
Job Description
- Chef de Partie - £34,500-£36,000 DOE + Tronc
- Wiltshire | £34,500-£36,000 DOE + £500-£800 per month Tronc
- 4-day working week | 3 days off
Chef de Partie - £34,500-£36,000 DOE + Tronc
Wiltshire | £34,500-£36,000 DOE + £500-£800 per month Tronc
4-day working week | 3 days off
- An exciting opportunity for an ambitious Chef de Partie
- An established and highly regarded country pub and hospitality business in Wiltshire, which forms part of a local estate, is looking for an experienced and enthusiastic Chef de Partie to join its kitchen team.
- The business has a genuine focus on provenance, seasonality and quality produce.
- Being part of the estate provides the kitchen with access to an excellent range of ingredients, including estate-reared pork and lamb, locally sourced venison and plenty of seasonal game.
- The estate also has its own market garden, supplying seasonal produce to the kitchen and allowing the chefs to work closely with ingredients at their best throughout the year.
- The kitchen is currently working towards 3 AA Rosette level, with a strong focus on fresh, seasonal produce, quality ingredients and refined cooking.
- There is also an exciting development ahead, with the business planning to open a second restaurant next year, offering a dedicated tasting menu.
- The long-term ambition is to develop this into a destination restaurant with Michelin Star aspirations.
- This is an excellent opportunity for a Chef de Partie who wants to develop their skills and be part of a growing operation with genuine culinary ambitions.
- As Chef de Partie, you'll work as part of a close-knit kitchen team, taking responsibility for your section and helping to deliver consistently high standards across the food offering.
- You'll be working with fresh, seasonal and estate-sourced produce, including game, venison, pork, lamb and market-garden vegetables, giving you the opportunity to develop a broad range of skills and work with ingredients that change throughout the seasons.
- You'll need to be confident working with fresh ingredients, maintaining high standards of preparation and presentation, and be comfortable working in a busy, quality-driven kitchen.
- An experienced Chef de Partie with a minimum of 1/2 AA Rosette-level kitchen experience
- Experienced working with fresh food and quality ingredients
- Passionate about seasonal cooking and provenance
- Ideally interested in or experienced with game and estate produce
- Confident running their own section
- Organised, reliable and able to work well under pressure
- A strong team player with a positive attitude
- Ambitious and interested in progressing within a quality kitchen
- Keen to be part of a business working towards 3 AA Rosette standards and beyond
- This is more than simply a Chef de Partie position.
- Working within an estate environment, you'll have the opportunity to work with genuinely seasonal produce and excellent provenance, including estate-reared animals, venison, game and vegetables from the market garden.
- With the business continuing to invest in its food offering and a new tasting-menu restaurant planned for next year, there is genuine opportunity to develop alongside the business.
- The successful candidate will have the opportunity to gain experience in a kitchen increasingly focused on refined, seasonal cooking, with ambitions to progress towards Michelin recognition.
- £34,500-£36,000 salary, depending on experience
- £500-£800 per month in tronc, on top of salary
- 4-day working week
- 3 days off every week, normally two consecutive days plus one additional day
- Early finish on Sundays, usually around 5pm
- Meals provided while on shift
- 25% staff discount
- 50% discount on hotel room rates
- Opportunity to work with estate-reared pork, lamb and venison
- Excellent exposure to seasonal game
- Access to produce from an estate market garden
- Opportunity to develop within a business working towards 3 AA Rosette level
- Opportunity to be involved in the development of a new tasting-menu restaurant
- Genuine long-term career development for an ambitious chef
- The normal working pattern is 4 days per week, approximately 9am-10pm, with three days off each week.
- This is typically structured as two consecutive days off plus one additional day.
- Sunday is an earlier finish, with the kitchen team usually finishing at around 5pm.
- No staff accommodation is available, so candidates must have their own reliable transport and be able to commute to and from the property.
- If you're an experienced Chef de Partie with a strong fresh-food background and you're looking for a role where you can develop, learn and progress alongside an ambitious kitchen, we'd love to hear from you.