Chef de Partie

Premium Farm-to-Fork Restaurant | The Cotswolds

£35,000 + TRONC | Approx. £4,000 Annual Tips | 45 Hours | No Split Shifts | No Late Finishes

An excellent opportunity has arisen for a Chef de Partie to join the kitchen of one of the UK's best-known farm-to-fork hospitality estates.

Working within its flagship restaurant, you'll cook with exceptional organic, seasonal produce, much of it grown or reared across the surrounding estate, in a kitchen where provenance and sustainability genuinely shape the menu.

The working pattern is also particularly attractive for a restaurant of this calibre, with core service hours typically around 9am–6pm, no split shifts and no particularly late finishes.

The Restaurant

The restaurant sits at the heart of a renowned organic farm and hospitality estate, with menus driven by the seasons and the produce available from the land.

The food is refined but ingredient-led, allowing excellent produce to remain at the centre of each dish.

You'll be working in a professional fresh-food kitchen with a strong emphasis on:

Organic and seasonal ingredients
Farm-to-fork cooking
Provenance and sustainability
Fresh preparation on site
Classical cooking foundations
Consistency and quality across every service

The Role

As Chef de Partie, you'll take responsibility for your own section while supporting the senior chefs with the smooth running of the kitchen.

You'll be involved in:

Running and organising your section during preparation and service
Preparing and presenting dishes to consistently high standards
Working with exceptional seasonal and organic produce
Maintaining strong mise en place and section organisation
Managing stock rotation and storage while minimising waste
Supporting junior members of the brigade
Working closely with the Head Chef and Sous Chef
Maintaining excellent food safety, hygiene and kitchen standards

This would suit a chef who enjoys proper fresh-food cooking and wants to develop within a well-established, quality-driven kitchen.

The Package

£35,000 base salary
TRONC and gratuities in addition
Tips currently estimated at approximately £4,000 per year for full-time employees
Potential package around £39,000
45-hour contract
5 days from 7
No split shifts
Core service hours typically around 9am–6pm
No particularly late finishes
£20 lunch allowance
Employee discounts across dining, products and treatments
Subsidised Bupa private medical insurance
Pension contributions of up to 4.5%
Life assurance
Employee Assistance Programme
Local gym and padel discounts
One paid volunteering day each year

The Ideal Candidate

We're looking for a strong Chef de Partie with:

Experience within a quality fresh-food restaurant or hospitality environment
Confidence running their own section
Strong classical cooking foundations
A genuine interest in ingredients, seasonality and provenance
Excellent organisation and attention to detail
A professional and reliable approach
The ability to work confidently within a busy kitchen team
A genuine passion for cooking with high-quality produce

Why This Role?

The quality of the ingredients is a major attraction, but so is the lifestyle.

You'll be cooking within one of the country's best-known organic farm-to-fork operations, with access to outstanding seasonal produce, while working a 45-hour week without split shifts or regular late-night finishes.

Add a £35,000 salary plus TRONC, excellent benefits and genuine opportunities to develop within a substantial hospitality group, and this is a particularly strong CDP opportunity in the Cotswolds.