Chef de Partie / Junior Sous Chef
4-Star Country House Hotel | West Yorkshire
£32,000–£34,500 + Monthly Tips | 3 Days Off Target | One Weekend Off Per Month | Paid Overtime
An excellent opportunity has arisen for a talented Chef de Partie or Junior Sous Chef to join the kitchen of an established country house hotel and award-winning wedding venue in West Yorkshire.
The Head Chef is developing an ambitious, fresh-food operation with the goal of achieving 2 AA Rosettes, while placing genuine emphasis on work-life balance, creative freedom and career development.
This would suit an established CDP ready for more responsibility or a Junior Sous looking for a supportive kitchen where they can contribute their own ideas.
The Hotel & Kitchen
The hotel offers modern British restaurant dining alongside weddings, private events and afternoon tea.
Everything is centred around fresh ingredients and cooking from scratch, including homemade breads, pastries, breakfast products, fish preparation and butchery.
Menus change regularly, chefs are encouraged to create their own specials, and a new kitchen garden is being developed to introduce home-grown produce.
The Role
You'll take ownership of your section while supporting the senior team across restaurant and event services.
Your responsibilities will include:
Running your section confidently during preparation and service.
Maintaining consistently high food standards.
Creating your own dishes and contributing to seasonal menus.
Supporting and developing junior chefs.
Assisting with kitchen organisation, stock control and food safety.
Chefs are offered the opportunity to rotate sections every three months, broadening their experience and technical skills.
The Package
£32,000–£34,500 base salary, depending on experience.
Additional monthly tips.
Three days off per week targeted, either as full days or a combination of full and half-days.
One full weekend off per month, without using annual leave.
Typical shifts of 11am–9:30/10pm.
Paid overtime.
One of Christmas Eve, Christmas Day or Boxing Day off.
Closed New Year's Day.
Staff meals, uniform and hotel discounts.
Free parking, pension and employee assistance programme.
Occasional overnight accommodation may be available following late finishes, although permanent live-in accommodation is not offered.
The Ideal Candidate
We're looking for a confident CDP or Junior Sous Chef with strong fresh-food skills, excellent organisation and a genuine interest in quality cooking.
Previous Rosette-level experience would be advantageous, although a capable chef with the ambition to develop towards that standard would also be considered.
You'll enjoy working as part of a team, contributing your own ideas and taking pride in consistently high standards.
Why This Role?
The Head Chef has created a kitchen culture built around creative freedom, internal progression and a better work-life balance.
You'll have the opportunity to develop your own specials, learn across different sections and work towards higher restaurant standards, with a clear progression structure already in place.
Combined with the planned three-day-off rota, a weekend off each month and a considerate approach to Christmas, this offers a particularly attractive opportunity for a chef who wants to progress without sacrificing their time outside work.
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