Chef de Partie - Live-in available

Chef De Partie

Perfectly located just a stone’s throw from the high street in the heart of Oxford City Centre, St Aldates Tavern welcomes families, tourists, locals, students (and we think most importantly dogs!) We love our real ale, pride ourselves in a small but perfectly formed food menu, make a banging Sunday Roast & then have a great range of cold draft beer to top it all off. Upstairs The Blue Room is home to Open Mic, private hire, sport also boasts its own bar, so no matter what you’re after we like to think we have it all covered.

What we offer our Chefs de Partie:

• Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
• Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
• Access to our Culinary Masterclasses to sharpen your skills.
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
• Free meals
• Weekly pay
• Sharesave Scheme
• Company Pension Scheme
• 28 Days holiday per year

What we look for in a Chef de Partie:

We
are looking for an existing Chef de Partie or an excellent Commis Chef looking
for their next step, who considers themselves to have a passion and flare for
producing quality fresh food in an environment that makes people feel welcome.
As the successful Chef de Partie you will:

• Have experience championing excellent service
  through quality food
• Demonstrate a passion to deliver fantastic food
  every time
• Be an active hands-on Chef de Partie / Kitchen
  Supervisor
• Show willingness to learn new skills, be an
  active team player with excellent communication skills
• Working alongside your Head Chef, you will be
  able to demonstrate your creativity and ability by helping to design and
  deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisational
  skills, necessary to maintain effective controls with regard to both GP and
  labour
• Have a pro-active approach to driving sales and
  delivering growth, through engagement with both kitchen and front of house
  teams