Company Overview
With a rich history dating back to 1831, we’ve been proudly serving our communities and have extensive experience in the pub industry.
Our award-winning design philosophy ensures exceptional ambiance, service, and prime locations across our portfolio of over 200 establishments. From historic pubs with a story to tell and hidden underground cocktail bars to our boutique hotels, each venue possesses its own distinct character and individuality.
Our pubs are stylish and full of character, and our team members are passionate about their work and take pride in our culture.
We foster career growth and celebrate achievements to develop future leaders. We are committed to providing continuous training and support, empowering you to reach your full potential.
What We Offer Our Chefs de Partie:
- Career Development: Access to our CDP-Sous Chef development program and beyond, with the majority of Head Chef positions filled internally.
- Apprenticeships: Opportunity to gain a nationally recognized qualification while working.
- Masterclasses: Access to culinary masterclasses to refine your skills.
- Discounts: 20% discount at all Young’s Pubs and Hotels.
- Benefits: Free meals, weekly pay, Sharesave Scheme, Company Pension Scheme, and 28 days of holiday per year.
What We Look For in a Chef de Partie:
We seek a Chef de Partie (or a highly skilled Commis Chef ready for promotion) who is passionate about creating high-quality, fresh food in a welcoming environment. The ideal candidate will:
- Have experience delivering excellent service through quality food.
- Demonstrate a passion for consistently creating fantastic dishes.
- Be a hands-on and active Chef de Partie/Kitchen Supervisor.
- Be willing to learn new skills, be a team player, and possess excellent communication skills.
- Collaborate with the Head Chef to design and create new dishes for menus and daily specials, showcasing creativity and ability.
- Demonstrate strong planning and organizational skills to effectively manage gross profit (GP) and labor costs.
- Proactively drive sales and growth by engaging with both kitchen and front-of-house teams.
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