HOURS: PART TIME – 24 HOURS PER WEEK. 08:00 – 14:00 ACROSS 4 DAYS TO INCLUDE SATURDAY AND SUNDAY.

Enjoy your passion for food with a better work-life balance, creative freedom, and real responsibility
Are you a talented chef looking for a role that lets you do what you love—without sacrificing your evenings? Join our team at Wootton as a Chef de Partie and enjoy more sociable working hours in a supportive, community-focused environment.

QUALIFICATIONS

• A Level 2 or 3 Food Hygiene Certificate would be great —but don’t worry if you don’t have one yet. We can provide the relevant training on your first day if required.

Desirable:

• NVQ in Kitchen Larder and Pastry (or equivalent) – showcasing your culinary technique.
• Advanced Food Hygiene Certificate – demonstrating your commitment to food safety.
• Experience in retirement living or extra care schemes.
• Event and function catering experience.

WHY THIS ROLE STANDS OUT THIS ISN’T YOUR TYPICAL CHEF JOB. AS A CHEF DE PARTIE AT WOOTTON, YOU’LL:

• Work every weekend, with your other two working days flexibly rota’ d each week.
• Enjoy early finishes—we’re usually out by around 2:00 PM at Wootton, giving you your afternoons and evenings back.
• Have creative input into menu planning, helping shape a varied, seasonal, and resident-focused food offering.
• Opportunity to take on responsibility, running the kitchen in the absence of the Head Chef—including during holidays and days off. (This is a fantastic opportunity to step up and showcase your leadership potential)

WHAT YOU’LL BE DOING

• Preparing and serving high-quality, nutritious meals to residents, guests, and visitors.
• Supporting the Catering Manager with kitchen operations, stock control, and budgeting.
• Leading the kitchen team when needed to ensure smooth, uninterrupted service.
• Maintaining high standards of food safety, hygiene, and customer satisfaction.
• Engaging with residents to gather feedback and continuously improve our food offering.
• Having a say in menu development, with a focus on variety, dietary needs, and seasonal ingredients.