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: 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 Hotels Free meals Weekly pay Sharesave Scheme Company Pension Scheme 28 Days holiday per year 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 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