Chef De Partie The Crown is situated in the heart of Minchinhampton. A hub of the local community holding regular events. We offer the best of premium British produce alongside a wide selection of wines, spirits, cocktails and local ales in a professional, relaxed environment.
Our team is at the heart of everything that we do, as such, we offer development and progression to all team members old and new including, internal and external courses, e-learning and the opportunity to study NVQs.
All team members receive an equal amount of service charge based on hours worked and are paid weekly (unless salaried).
Apply now to become part of our team
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 Hotels
- Free meals
- Weekly pay
- Sharesave Scheme
- Company Pension Scheme
- 28 Days holiday per year
What we look for in a Chef de Partie :
Weare looking for an existing Chef de Partie or an excellent Commis Chef lookingfor their next step, who considers themselves to have a passion and flare forproducing quality fresh food in an environment that makes people feel welcome.As the successful Chef de Partie you will :
Have experience championing excellent servicethrough quality foodDemonstrate a passion to deliver fantastic foodevery timeBe an active hands-on Chef de Partie / KitchenSupervisorShow willingness to learn new skills, be anactive team player with excellent communication skillsWorking alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specialsDemonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabourHave a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams