Chef de Partie

Our restaurant is looking for a chef de partie to run a section in a busy kitchen serving modern European food. You will be responsible for your own section through service, for prep and mise en place, and for keeping stock rotation and temperature records up to date. You will report to the sous chef and work with a brigade of eight. We are looking for someone who has held a section before and can hold their nerve on a full book. Formal culinary training is welcome but real section experience matters more. Split shifts are shared fairly across the team, staff food is provided on every shift, and the restaurant closes for two weeks in winter.