Chef de Partie

Join to apply for the Chef de Partie role at Young's Pubs

We are a collective of like minded, guest focused individuals. Our mission is to craft memorable experiences and lasting memories, delivered with warm, genuine & generous hospitality. As part of the City Pub Group/Youngs portfolio, we offer unrivalled benefits, development opportunities & progression pathways for our team.

The Cliftonville is a venue for all to love – exceptional locally sourced food delivered with heart, 30 boutique bedrooms with unrivalled sea views & a burgeoning weddings and events business. Just a short stroll from the beach, the pier and the town centre, we have a lot to shout about and to be proud of.

• Access to our CDP – Sous Chef development programme and beyond:
  The majority of our Head Chef appointments are internal.
• Access to our Apprenticeship Scheme – Gain a nationally recognised qualification while you work.
• Access to our Culinary Masterclasses to sharpen your skills.
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms.
• Free meals.
• Weekly pay.
• Sharesave Scheme.
• Company Pension Scheme.
• 28 days holiday per year.

We are looking for an existing Junior Sous or an excellent Chef de partie who is 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 Junior Sous you will:

• Have experience championing excellent service through quality food.
• Demonstrate a passion to deliver fantastic food every time.
• Be an active hands‑on Junior Sous / Kitchen Supervisor.
• 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.

• Fast‑paced experience.
• Food safety.
• Food preparation.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality