Breakfast Chef De Partie

About the roleOur Chef de Partie operates as a valued member of our talented and friendly Catering team demonstrating a real passion for food and being motivated to invent, produce and present quality dishes in accordance with our hotel offer.
You'll be working as part of our friendly team to ensure the efficient day to day running of the kitchen and to assist in providing a consistently high quality dining experience while maintaining sales, reputation and profit of the kitchen as agreed by the Head Chef and Sous Chef.

You'll add value to the efficient and profitable running of the kitchen in order to achieve your business and personal objectives, along with those of your team and the hotel.

We work to a high standard and as a key part of the team you’ll comply with all food safety policies, procedures and practices as essential when working in catering.

You'll need to be flexible to work in different areas, if required, and adhering to all health and safety requirements at all times.

• Salary - The full time (37.5 hour) salary range for this role is £24,400 to £31,000, however expected salary is £28,800 - £37,200 based on a 45 hour week that we are currently recruiting for. 

• Contract type - This position is a Permanent contract.

• Working pattern - We have 3 positions available; Vacancy 1 - Later shifts 11am - 9pm 45 hours per week with weekends on a rota basis. Vacancy 2 & 3 - A mix of shifts, 45 hours per week, Earliest start time 6am Latest finish time 9pm - weekends on a rota basis.

• Location - This role is based at our Odney Club, Cookham 

Key responsibilities 

Working in a kitchen environment is fast-paced and can feel pressurised. Day-to-day responsibilities will include:

• Maintaining sales, reputation and profit of the kitchen as agreed by the Head Chef

• Demonstrating your passion for food to invent, produce and present quality dishes

• Controlling stock, minimising wastage

• Adhering to health and safety regulations at all times

• Providing guidance and development opportunities to Commis Chefs and the wider kitchen team

Essential skills/experience you’ll need

• Ability to work under pressure.

• Experience working in a professional kitchen.

• Compliance of all food safety policies, procedures and practices.

• Great attention to detail.

Desirable skills/experience you may have

• City & Guilds 706 1 and 2 or NVQ equivalent

• Food Hygiene Certificate Level 2.

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About The Partnership

We’re the largest employee owned business in the UK and home of our cherished brands, John Lewis and Waitrose. We’re not just employees, we’re Partners, driven by our purpose to build a happier world. As we look to our future, there’s never been a more exciting time to join us.

We’re ruthlessly focused on being brilliant at retail. We continue to innovate, adapt and diversify. Never Knowingly Undersold on price, quality and service in John Lewis and passionately serving food-lovers in Waitrose.

As Partners we all share the responsibility of ownership and in its rewards. We use our voices to contribute to our success, working together through the good and challenging times, holding true to our behaviours and treating everyone with kindness and respect.

We all own making the Partnership somewhere we belong. Embracing our differences and creating an environment where we’re free to be ourselves and can THRIVE. Growing ourselves individually, and as a collective.

As Partners, we make all the difference. And, we all own it.

Important points to note:

It’s important to note that some of our roles are subject to pre-employment vetting. If required, you’ll find out more about vetting throughout the recruitment process and we encourage you to complete any vetting documents quickly to avoid delays.

We also recommend that you apply as soon as possible as vacancies can close early if we see a high number of applicants.

We want all of our Partners to have a good work-life balance and we support flexible working. This might mean flexible or compressed hours, job sharing or shorter hour contracts, where possible. Please discuss this further with the hiring manager during your interview.