About This Position

Chef De Partie
£8.75 to £9.50 per hour -20% discount,Share Save Scheme,Career Pathway
Bristol, BS1 4RB
River Station Visit Website

Chef de Partie

Bristol

 

About Us:

With its waterside location and two large alfresco terraces, Riverstation is a friendly and relaxed space for any time of day. From breakfast and brunch to lunch and dinner our seasonal menus, carefully selected local beers and ciders, wines by the glass or bottle and expertly mixed cocktails work side by side with a warm welcome, professional service and delicious food whenever you choose to visit. Riverstation is located on Bristol’s beautiful and historic harbourside. Positioned between Bristol Temple Meads station and Millennium Square, the city centre is just a 5-10 minute walk away. There is a pay and display car park within a few meters and we offer a taxi booking service for your onward journey. We look forward to welcoming you soon!

 

Our offer to a Chef de Partie

- Up to £9.50 per hour

- 28 days holiday per year

- Average working 48 hours

- 20% discount in all Young’s & Geronimo pubs and hotels

- Access to our Apprenticeship Scheme, development programmes and Chef Academy

What we look for in a Chef de Partie;

We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:

- Have experience championing excellent service through quality food.

- Demonstrate a passion to deliver fantastic food every time

- Be an active hands-on Chef de Partie/Kitchen Supervisor

- You will show willingness to learn new skills, be an active team player with excellent communication skills

- Working alongside your Head Chef you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials

- Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour

- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams

 

 ‘Thanks for your interest in working with Youngs’

“We believe in developing our people to delight our customers”

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