Chef de Partie Junior Sous Chef

31930 Service Charge Paid Overtime 40-Hour Week Excellent Staff Benefits

An exciting opportunity has arisen for an ambitious Chef de Partie or Junior Sous Chef to join an award-winning 3 AA Rosette fine-dining restaurant within a luxury countryside resort near Chester.

Working alongside an experienced senior kitchen team youll join a talented brigade focused on exceptional ingredients seasonal cooking and consistently high standards.

With a 40-hour contract paid overtime service charge and an extensive benefits package this is an attractive opportunity for a chef looking to develop their career in serious fine dining while maintaining a sensible working pattern.

Set within an extensive luxury countryside resort the restaurant holds 3 AA Rosettes and delivers a refined fine-dining experience built around creativity quality ingredients and contemporary cooking.

The wider resort operates eight kitchens offering a varied hospitality environment with excellent opportunities for professional development and long-term progression.

Youll be joining the dedicated fine-dining brigade supporting the senior chefs in maintaining the restaurants high standards while continuing to develop your technical and leadership skills.

This position is particularly suited to a strong Chef de Partie ready to take the next step towards Junior Sous Chef although experienced Junior Sous Chefs are equally encouraged to apply.

Your responsibilities will include:

• Taking ownership of your section and delivering consistently high-quality dishes.

• Supporting the Sous Chef and Head Chef with the daily running of the kitchen.

• Contributing ideas towards seasonal menus and dish development.

• Supporting training and supervising junior chefs.

• Maintaining excellent mise en place organisation and service standards.

• Assisting with stock control food costs stock rotation and waste management.

• Ensuring exceptional food hygiene and safety standards.

• Helping maintain consistency and quality throughout every service.

• Developing your leadership skills within an established fine-dining brigade.

• 31930 base salary

• Service charge in addition to salary

• 40-hour working week

• Paid overtime

• Free Golf and Leisure Club membership including gym and swimming pool.

• Discounted access to an award-winning 5-star spa treatments and retail.

• Discounted hotel stays for yourself friends and family.

• Food and beverage discounts.

• Free staff meals.

• Free on-site parking.

• Complimentary minibus transport from Wrexham.

• Funded qualifications and professional development.

• Two paid charity days annually.

• Employee assistance programme.

• Discounted outdoor activities.

• Opportunities for career progression across the wider resort.

Shifts include mornings evenings and weekends. Reliable transport is recommended due to the countryside location.

Were looking for a talented ambitious chef with strong foundations in fresh-food cooking and a genuine interest in fine dining.

Youll ideally have:

• Previous experience as a Chef de Partie or Junior Sous Chef within a quality restaurant or luxury hotel.

• Experience in an AA Rosette Michelin or similarly quality-driven kitchen would be advantageous.

• Strong technical cooking skills and an excellent understanding of fresh seasonal ingredients.

• Confidence running your own section independently.

• Excellent organisation and attention to detail.

• The ability to maintain consistently high standards during busy services.

• A positive professional approach to working within a team.

• Experience supporting and developing junior chefs.

• An interest in menu development and creative cooking.

• The ambition to progress into a more senior kitchen position.

A strong Chef de Partie with the right technical ability and attitude would be very much considered for the opportunity.

This is an excellent opportunity for a chef looking to develop within an established 3 AA Rosette fine-dining restaurant with the support of an experienced senior kitchen team and genuine opportunities for progression.

The 40-hour contract paid overtime and additional service charge offer an attractive combination particularly for a chef looking to continue working at a high level without committing to excessive contracted hours.

Alongside the restaurants reputation the extensive resort facilities complimentary leisure membership and funded professional development provide meaningful additional benefits.

For an ambitious Chef de Partie ready to progress or an existing Junior Sous Chef looking for their next challenge this offers an excellent combination of fine-dining experience professional development and work-life balance.