Chef de Partie | Michelin Guide Tasting Menu Restaurant | Bath

£32,000–£35,000 + Tips | 4-Day Week | Christmas & New Year Off | 20 Covers

An exceptional opportunity has arisen for an ambitious Chef de Partie to join one of Bath’s most distinctive independent restaurants.

This is a tiny, highly creative kitchen producing an ever-changing 7–8 course surprise tasting menu for just 20 covers, with a major emphasis on technique, ingredients, mise en place and genuine hands-on development.

For a chef who wants to move away from a large brigade and become significantly more involved in the food, this offers something very different.

The Restaurant

The restaurant is recognised by the Michelin Guide for its creative modern cooking and relaxed approach to fine dining.

There is no conventional fixed menu. Instead, the tasting menu evolves constantly around the best produce available, with dishes regularly changing several times within the same week.

The kitchen is deliberately small, currently consisting of the Chef-Owner, his long-standing Sous Chef and part-time kitchen support.

That means every chef is directly involved across the menu rather than disappearing into one section of a large brigade.

The Role

As Chef de Partie, you’ll work directly alongside the Chef-Owner and Sous Chef across the complete kitchen operation.

Preparing and cooking a constantly evolving 7–8 course tasting menu
Extensive fresh mise en place
Working with exceptional seasonal ingredients
Developing new dishes and ideas
Learning new techniques and flavour combinations
Working across the complete menu
Maintaining exacting preparation and presentation standards
Understanding more of the commercial side of running a successful independent restaurant

The Chef-Owner takes a particularly hands-on approach to training, working directly with each chef and teaching in detail.

This is a restaurant where somebody with the right attitude can genuinely accelerate their development.

The Package

£32,000–£35,000 depending on experience
Tips on top
4-day working week
Christmas off
New Year off
Generous restaurant closures throughout the year
Michelin Guide-recognised restaurant
Intimate 20-cover operation
Direct development alongside the Chef-Owner
Constantly evolving tasting menu
Small, established kitchen team

The four working days do involve split shifts, making this particularly suited to somebody who values three days away from the kitchen and substantial annual closures.

The Ideal Candidate

We’re much more interested in ability, attitude and genuine ambition to learn than simply finding somebody with the perfect CV.

Be passionate about cooking and developing your craft
Enjoy detailed, hands-on food preparation
Be capable of producing a significant amount of mise en place to a high standard
Work efficiently within a very small team
Take pride in organisation, consistency and attention to detail
Enjoy working with constantly changing dishes and ingredients
Want somewhere you can stay, learn and progress
Be interested in understanding how a successful independent restaurant operates

Previous Michelin, Rosette or fine-dining experience would be advantageous, although a talented chef from a strong fresh-food background who is ready to develop would also be considered.

Why This Role?

The development opportunity is what makes this position stand out.

Rather than working as one chef among dozens, you’ll be part of an extremely small brigade, working directly alongside an experienced Chef-Owner in a restaurant where the menu can change several times a week.

You’ll gain exposure to the complete food operation and learn not only new techniques and ingredients, but how a successful independent restaurant actually functions.

Combined with a £32,000–£35,000 salary, tips, four-day week, Christmas and New Year off and substantial annual closures, it offers a rare balance of serious culinary development and genuine time away from the kitchen.