Chef de Partie

Premium Steak & Seafood Restaurants | Open Kitchen & Josper Cooking

Newcastle City Centre

Up to £37,000 per annum
Exceptional Meat & Seafood | Josper Grill | Excellent Career Progression

An exciting opportunity has arisen for a talented Chef de Partie to join an established brigade across two distinctive premium restaurant concepts within one of Newcastle's most iconic city-centre food halls.

Bringing together a specialist butcher and grill restaurant alongside a dedicated fish restaurant and fishmonger, the operation is completely focused on outstanding produce and accomplished cooking.

From Himalayan salt-aged beef and organic Wagyu cooked over the Josper to an exceptional selection of seasonal fish and shellfish, this is a fantastic opportunity for a chef who genuinely enjoys working with great ingredients.

The Restaurants

The meat-led restaurant combines a working butcher's counter with a contemporary steakhouse and open kitchen, where the Josper grill takes centre stage.

The focus is unapologetically on premium meat, sourcing exceptional products ranging from Himalayan salt-aged beef through to organic Wagyu and allowing the quality of the ingredients to drive the cooking.

Alongside it sits a specialist fish restaurant and fishmonger, built around the simple philosophy of cooking what is sold and selling what is cooked.

Menus range from creative small plates through to sharing dishes, using a high-quality and continually changing selection of seasonal fish and shellfish.

For a Chef de Partie, it creates an unusually varied environment in which to build excellent knowledge of both premium meat and seafood.

The Role

Working alongside an experienced Head Chef, Sous Chef and established brigade, you'll take responsibility for running a busy section throughout preparation and service.

Your responsibilities will include:

Running your own section confidently and efficiently
Preparing and cooking exceptional fresh ingredients
Working with premium cuts of beef, fish and seasonal seafood
Developing valuable experience with Josper grill cooking
Maintaining excellent mise en place and section organisation
Delivering consistently high standards of flavour and presentation
Supporting junior members of the brigade
Managing stock and helping minimise waste
Maintaining excellent food hygiene and kitchen standards
Working collaboratively within a busy open-kitchen environment
Continuing to develop your technical skills and product knowledge

About You

We're looking for someone who has:

Previous Chef de Partie or strong Junior Chef de Partie experience
Experience within a quality fresh-food kitchen
Strong fundamental and classical cooking skills
Confidence running a busy section
A genuine passion for exceptional ingredients
Excellent organisation and attention to detail
Good energy and a positive, team-focused approach
Strong communication skills
A solid understanding of food hygiene
Genuine ambition to continue developing and progressing

A Level 2/3 Professional Cookery qualification would be advantageous, although equivalent practical experience will equally be considered.

The Package

Salary up to £37,000 per annum
Work with exceptional premium meat, fish and seafood
Excellent exposure to Josper cooking
Modern open-kitchen environment
Continual structured training and professional development
Genuine opportunities for internal promotion
Opportunity to move across different restaurants within the wider group to develop new skills
Restaurant discounts
Meals provided
Company pension scheme
28 days holiday
Annual group Christmas party

Why This Role?

For a Chef de Partie who gets excited about great produce and proper cooking, there's a lot here.

You'll have the opportunity to work with everything from salt-aged beef and organic Wagyu to exceptional seasonal fish and shellfish, while developing valuable Josper experience within a busy open kitchen.

Combine that with a salary of up to £37,000, structured development and genuine opportunities to progress across one of the North East's leading privately owned restaurant groups, and this is an excellent next move for an ambitious Chef de Partie.