Chef de Partie / Junior Sous Chef – Hotel
Bracknell, Berkshire
Full-Time | 40 Hours per Week | Paid Overtime | Live-In Available
About the Role
We are looking for a Chef de Partie or aspiring Junior Sous Chef to join the kitchen of a well-established, family-run country hotel set within beautiful Berkshire countryside.
This is a busy, varied kitchen covering a 70-cover restaurant alongside a strong weddings and events business, including private dining pods and seasonal outdoor dining spaces.
The kitchen sits at the heart of the operation, and this role offers far more than a standard CDP position — providing real involvement across restaurant service, banqueting, menu development and team progression.
The Opportunity
This is a hands-on, progressive role suited to a chef who wants to develop beyond section work and step into a more rounded position.
You will:
- Work across all sections of the kitchen, ensuring consistency and quality throughout service
- Take ownership of your section while supporting wider kitchen operations
- Assist with menu development, including seasonal changes and key events (Christmas, weddings, functions)
- Support the Sous and Head Chef in delivering both restaurant and banqueting food
- Help maintain strong organisation across prep, stock control and deliveries
- Assist with training and mentoring junior team members
- Step up to support kitchen leadership in the absence of senior chefs
This is a role where you are trusted, involved and developed, not just placed on a section.
The Kitchen
- 70-cover restaurant plus busy weddings and function trade
- Private dining pods and seasonal outdoor dining areas
- Fresh, seasonal food with flexibility to introduce new ideas
- Family-run operation with a collaborative and supportive culture
- Strong focus on consistency, quality and guest experience
You’ll be joining a team where ideas are welcomed and implemented quickly, and where the brigade works closely together across all areas of the business.
Shifts
Based on a 40-hour week, working a mix of:
- Early: 6:45am – 3:00pm
- Mid: 12:00pm – 9:00pm
- Late: 2:00pm – 10:00pm
Flexibility is required during busy periods, events and peak seasons.
About You
- Experience as a Chef de Partie or strong Demi / Junior Sous level chef
- Comfortable working across both restaurant and banqueting environments
- Organised, reliable and calm under pressure
- Strong understanding of food safety and kitchen operations
- A team player with a positive attitude and willingness to develop
- Passionate about food, progression and being part of a close-knit brigade
What’s on Offer
- Paid overtime (full hourly rate)
- Bonus scheme
- 28 days holiday (increasing with service)
- Staff discounts across the hotel
- Training and development opportunities
- Employer pension
- Uniform provided
- Supportive, family-run working environment
Live-In Accommodation Available:
Private bedroom within shared cottage accommodation located just off-site, including utilities and Wi-Fi (low weekly cost)
Why This Role
This is a genuinely strong opportunity for a chef who wants:
- Variety across restaurant and events
- Real involvement in menus and kitchen development
- A step towards Junior Sous level responsibility
- A stable, supportive environment with long-term progression
