Chef de Partie / Junior Sous Chef – Hotel

Bracknell, Berkshire

Full-Time | 40 Hours per Week | Paid Overtime | Live-In Available

About the Role

We are looking for a Chef de Partie or aspiring Junior Sous Chef to join the kitchen of a well-established, family-run country hotel set within beautiful Berkshire countryside.

This is a busy, varied kitchen covering a 70-cover restaurant alongside a strong weddings and events business, including private dining pods and seasonal outdoor dining spaces.

The kitchen sits at the heart of the operation, and this role offers far more than a standard CDP position — providing real involvement across restaurant service, banqueting, menu development and team progression.

The Opportunity

This is a hands-on, progressive role suited to a chef who wants to develop beyond section work and step into a more rounded position.

You will:

Work across all sections of the kitchen, ensuring consistency and quality throughout service
Take ownership of your section while supporting wider kitchen operations
Assist with menu development, including seasonal changes and key events (Christmas, weddings, functions)
Support the Sous and Head Chef in delivering both restaurant and banqueting food
Help maintain strong organisation across prep, stock control and deliveries
Assist with training and mentoring junior team members
Step up to support kitchen leadership in the absence of senior chefs

This is a role where you are trusted, involved and developed, not just placed on a section.

The Kitchen

70-cover restaurant plus busy weddings and function trade
Private dining pods and seasonal outdoor dining areas
Fresh, seasonal food with flexibility to introduce new ideas
Family-run operation with a collaborative and supportive culture
Strong focus on consistency, quality and guest experience

You’ll be joining a team where ideas are welcomed and implemented quickly, and where the brigade works closely together across all areas of the business.

Shifts

Based on a 40-hour week, working a mix of:

Early: 6:45am – 3:00pm
Mid: 12:00pm – 9:00pm
Late: 2:00pm – 10:00pm

Flexibility is required during busy periods, events and peak seasons.

About You

Experience as a Chef de Partie or strong Demi / Junior Sous level chef
Comfortable working across both restaurant and banqueting environments
Organised, reliable and calm under pressure
Strong understanding of food safety and kitchen operations
A team player with a positive attitude and willingness to develop
Passionate about food, progression and being part of a close-knit brigade

What’s on Offer

Paid overtime (full hourly rate)
Bonus scheme
28 days holiday (increasing with service)
Staff discounts across the hotel
Training and development opportunities
Employer pension
Uniform provided
Supportive, family-run working environment

Live-In Accommodation Available:
Private bedroom within shared cottage accommodation located just off-site, including utilities and Wi-Fi (low weekly cost)

Why This Role

This is a genuinely strong opportunity for a chef who wants:

Variety across restaurant and events
Real involvement in menus and kitchen development
A step towards Junior Sous level responsibility
A stable, supportive environment with long-term progression