Chef De Partie The Bull is traditional 16th century pub with rooms, famed for our hospitality, that serves as a hub to the people of Ditchling and beyond. Our cosy bar is bustling with friendly locals, our restaurant packed with foodies, and our large garden is perfect for enjoying a pint in the sunshine. We have six country style bedrooms upstairs and are happily dog friendly throughout.
Our landlord Phil heads up a close-knit team, who are like family, supporting one another through the trials & tribulations of pub life. Hard work, good fun, reliability, and biscuits make our world go round.
We'd love to meet you if you share our ethos, welcome a good work/life balance, and have passionate & energy.
What we offer our Chefs de Partie:
1. Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
2. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
3. Access to our Culinary Masterclasses to sharpen your skills.
4. 20% discount in all Young's Pubs and Hotels
5. Free meals
6. Weekly pay
7. Sharesave Scheme
8. Company Pension Scheme
9. 28 Days holiday per year
What we look for in a Chef de Partie:
Weare looking for an existing Chef de Partie or an excellent Commis Chef lookingfor their next step, who considers themselves to have a passion and flare forproducing quality fresh food in an environment that makes people feel welcome.As the successful Chef de Partie you will:
10. Have experience championing excellent servicethrough quality food
11. Demonstrate a passion to deliver fantastic foodevery time
12. Be an active hands-on Chef de Partie / KitchenSupervisor
13. Show willingness to learn new skills, be anactive team player with excellent communication skills
14. Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
15. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
16. Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams