Job Description

JOB PURPOSE

The Chef de Partie is responsible for managing a designated section of the kitchen on both matchdays and non-matchdays, ensuring the delivery of consistently high-quality food for hospitality guests, players, and staff.

Working as part of a united culinary team, the Chef de Partie will demonstrate professionalism, curiosity, and pride in their work -- producing dishes that reflect the Club's commitment to quality, nutrition, and fan experience.

They will support the senior chefs, uphold the highest standards of food safety and hygiene, and contribute to a positive, team-first culture within the kitchen.

MAIN RESPONSIBILITIES

Culinary Delivery

Take ownership of a specific kitchen section, ensuring high-quality food preparation and presentation at all times. Support senior chefs in maintaining consistency, creativity, and high standards across all menus. Produce nutritious and well-balanced meals for players, following guidance from the Performance Chef, Head Chef or Sous Chef. Deliver exceptional food for hospitality areas, conferences, and special events, ensuring all dishes meet presentation and quality expectations. Take pride in every service, ensuring dishes are produced efficiently and in line with our standards.

Teamwork & Communication

Work collaboratively with all members of the kitchen and front-of-house teams to ensure smooth service and communication. Support and guide casual chefs and kitchen assistants, promoting a culture of teamwork and respect. Demonstrate a team-first attitude - helping others during busy periods and contributing to a positive kitchen environment. Actively contribute to team briefings and training sessions, sharing ideas and feedback to improve performance.

Operational Standards

Ensure food safety, hygiene, and cleanliness standards are maintained throughout all kitchen areas. Comply with the Club's Food Safety Management System and complete all relevant documentation. Maintain organisation and cleanliness within your section, ensuring equipment and tools are ready for service. Report any equipment faults or maintenance issues promptly to the Head or Sous Chef. Take responsibility for stock rotation and labelling within your section, reducing waste and maintaining quality.

Learning & Development

Demonstrate curiosity and commitment to personal and professional growth, seeking opportunities to develop new skills. Learn from senior chefs and take part in training sessions to continuously improve culinary knowledge and technique. Support and mentor junior or casual team members, helping to build capability across the kitchen.

Health, Safety & Hygiene

Maintain a clean, safe, and organised work environment at all times. Follow all Club Health & Safety and Food Safety policies, including HACCP procedures. Take care of your own health and safety and that of others who may be affected by your actions. Ensure safe handling, storage, and temperature control of all food products.

Special Features:

Whilst the Club is an equal opportunities employer, please note that this role requires a level of fitness suitable for being on your feet during matches/events; lifting and carrying of food and beverage items and equipment whilst organising facilities for events. Carry out any other additional duties commensurate with the role.
Job Types: Full-time, Permanent

Pay: From 30,000.00 per year

Benefits:

Company pension Employee discount Store discount
Work Location: In person