Chef de Partie

Overview

Organisation:
The National Trust for Scotland

Location:

Mackintosh at the Willow, 215-217 Sauchiehall Street, Glasgow.

Located at 215-217 Sauchiehall Street, the original Willow Tea Rooms Building has undergone an extensive restoration in a bid to return the building to its former glory of when it originally opened in 1903.

Mackintosh at the Willow is proud to be cared for by The National Trust for Scotland, who offer a wide range of employee benefits, from a generous annual leave allowance to discounts and free access to all National Trust for Scotland sites and properties.

As well as our iconic, fully licensed tearooms, roof terrace & street café; we also have meeting and events rooms, a creative learning and education department and an exciting exhibition and retail store.

We are proud of our fantastic afternoon teas and dining menus – from lunch to private dining. We are currently in Glasgow’s top 30 restaurants on Trip Advisor and continuing to grow our offering. If you’d like to join our team, read on below!

• Ensure all food preparation meets standards
• Prepare and present high-quality food
• Supervise junior team members
• Keep all working areas clean and tidy and ensure no cross contamination
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Have control and organisation of own section
• Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures
• Ability to work well as part of a team

Qualifications

Essential

• Professional Food Qualification or relevant experience
• 1 year experience Chef de Partie or someone with 3+ years’ experience as a junior CDP (or equivalent) looking for the next step up in their career
• Professional Food Qualification or relevant experience
• Proficiency in a wide range of cooking techniques, including but not limited to, grilling, sautéing, baking, and knife skills. Additionally, knowledge of food safety regulations and procedures is essential.

Desirable

• Previous experience of cheffing within the tourism industry

People Management

• On occasion may be required to oversee Junior team members in the absence of Senior CDP & Head Chef

Finance Management

• Should at all times adhere to set budgets when ordering stock

Tools / equipment / systems

• Uses clock in/clock out systems & may be required to approve shifts
• Knives:
  Chef’s knives, paring knives, and specialty knives for precise cutting.
• Cutting Boards:
  Provides a safe and hygienic surface for food preparation.
• Cookware:
  Pots, pans, and skillets tailored to the station’s needs (e.g., sauté pans, saucepans).
• Utensils:
  Tongs, spatulas, ladles, and spoons for handling and serving food.
• Mixing Bowls:
  For combining ingredients and mixing sauces or dressings.
• Kitchen Tools:
  Peelers, graters, zesters, and mandolines for food prep and garnishing.
• Cooking Appliances:
  Grills, ovens, fryers, and stovetops for cooking.
• Temperature Tools:
  Thermometers to ensure food safety and quality.
• Small Appliances:
  Stand mixers, blenders, and food processors for various tasks.
• Storage Containers:
  Maintain organisation and freshness for prepped ingredients.
• Cleaning Tools:
  Sponges, brushes, and towels for maintaining cleanliness.
• Safety Equipment:
  Oven mitts, aprons, and non-slip shoes for safety

Final date to receive applications:
Saturday 14/03/2026

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