Chef de Partie

Chef de Partie

Michelin Guide Listed Restaurant | Estate-Grown Produce | The Cotswolds

Southrop, Gloucestershire

£33,000 + Exceptional Service Charge & Gratuities
Farm-to-Fork Cooking | Outstanding Benefits | Career Progression

An excellent opportunity has arisen for a talented Chef de Partie to join one of the Cotswolds' most highly regarded produce-led restaurants.

Set within a beautiful country estate with its own four-acre kitchen garden and farm, the restaurant works closely with its gardeners to create seasonal menus around ingredients grown and reared on the property.

This is a particularly strong opportunity for a chef who cares about ingredients, provenance and cooking from scratch, while developing within a highly respected, quality-driven kitchen.

The Restaurant

The restaurant is part of an established Cotswold hospitality estate incorporating restaurants, accommodation, a spa, cookery school, gardens and working farm.

Food is at the heart of the operation. Menus respond directly to the seasons and what's available from the estate, with chefs working closely with the gardening team to select and grow produce for the kitchen.

The food philosophy includes:

• Produce from a four-acre kitchen garden
• Estate-grown vegetables, fruit and herbs
• Lamb, hogget and mutton from the estate's own Welsh Black Mountain sheep
• Seasonal, regularly changing menus
• Strong focus on sustainability and provenance
• Refined, ingredient-led British cooking
• A genuine connection between the land, kitchen and finished dish

It's an environment where chefs can develop a much deeper understanding of ingredients rather than simply receiving produce through the kitchen door.

The Role

As Chef de Partie, you'll take responsibility for your section while working closely with the senior chefs across preparation and service.

You'll be responsible for:

• Running and organising your section confidently
• Preparing and delivering dishes to consistently high standards
• Working with exceptional seasonal and estate-grown produce
• Maintaining excellent mise en place and organisation
• Supporting junior members of the kitchen team
• Maintaining food hygiene, HACCP and COSHH standards
• Taking responsibility and using initiative within your section
• Working closely with the wider brigade to deliver an exceptional guest experience
• Continuing to develop your technical skills within a highly regarded kitchen

This would suit a chef who enjoys being involved with ingredients from their source through to the finished plate and wants to continue progressing within quality restaurant cooking.

The Package

• £33,000 base salary
• Exceptional service charge and gratuities on top
• Additional birthday holiday
• 50% discount on food across the estate's two restaurants
• 50% discount on spa treatments
• Discounted cookery school experiences for you and a guest
• Staff accommodation rate of £100 B&B per room, per night
• Relocation assistance
• Employee Assistance Programme
• Free on-site parking
• Staff meals / food benefits
• Employee discounts
• Referral programme
• Dedicated staff rest facilities
• Beautiful countryside working environment

The property is in a rural location, so driving and having your own transport is essential.

The Ideal Candidate

We're looking for a passionate Chef de Partie who has:

• Experience within a quality fresh-food restaurant, gastropub or luxury hospitality environment
• Strong foundations in professional cooking
• Confidence running their own section
• Excellent organisation and time management
• The ability to remain composed during busy services
• A positive, enthusiastic approach to teamwork
• Genuine passion for ingredients, restaurants and hospitality
• An interest in seasonal, sustainable and produce-led cooking
• Pride in delivering consistently high standards

Previous Michelin, Rosette or similarly high-quality restaurant experience would be advantageous, although attitude, ability and a genuine desire to develop are equally important.

Why This Role?

Few Chef de Partie opportunities give you such a direct connection with the ingredients you're cooking.

You'll be working with produce grown within the estate's own four-acre kitchen garden, alongside meat reared on the farm, with menus changing naturally throughout the seasons.

Add a £33,000 salary, exceptional service charge, excellent employee benefits and the opportunity to develop within one of the Cotswolds' most respected food-led hospitality businesses, and this is a very strong move for an ambitious CDP who genuinely cares about food.