Chef de Partie / Junior Sous in London

Le Beaujolais is a private members' club in Covent Garden serving traditional French food to a loyal membership. We are looking for a chef de partie or junior sous to run a section in a small kitchen, working closely with the head chef and sous chef every service.
Run your section from prep to service, every service.
Mise en place to the head chef's spec and standard.
Cover other sections when needed; Junior Sous steps onto the pass when asked.
Keep your section clean, labelled and ready, and your records filled in.
Trained in classical French cooking, with time in a fine-dining or quality restaurant kitchen.
Able to run a section from prep to service without supervision, and to cover other sections when needed.
Clean, organised and consistent. You will work directly with the sous chef and head chef every service.
Title and pay depend on experience: Chef de Partie, or Junior Sous for someone ready to step up.
34,000–£38,000 base, depending on experience and title
Tronc share, currently around £6,000 a year
28 days' holiday, including the paid Christmas closure from 24th December - 4th January.
Pension
Meals on duty
32 covers maximum, single sitting.
Team of five, led by the head chef.
Members only. No big booking surges; numbers are predictable most of the time.
Small kitchen with low ceilings in places. It is compact and physically tight.
A specials menu of two starters and two mains changes weekly or daily.
Hours: Contracted 45 hours. Tuesday–Friday lunch and dinner on a split shift (8/9am–3pm, 5pm–close); Saturday dinner only.
Service finishes by 11pm at the latest, often earlier. On quiet days you go home rather than being kept in to make up the hours.
Apply: Email a CV and a few lines on your French training to Interview includes a trial shift.
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