Job Title: Chef De Partie - Relocation/Accommodation possible
Location: Dial Post, West Sussex (applicants must be within driving distance or be willing to relocate)
Salary: £26,000 - £28,000 depending on experience
Job Type: Permanent, Full Time - 35-40 hours across five working days - (1 evening service per week)
Knepp is a 3,500 acre estate devoted to a pioneering rewilding project. Using grazing animals as the drivers of habitat creation, and with the restoration of dynamic, natural water courses, the project has seen extraordinary increases in wildlife.
As part of this project Knepp has created a butchery, providing award winning beef, venison and pork that are biproducts of the project. As part of this new venture, the restaurant will utilise the high-quality produce coming off the project as well as our new 3-acre market garden. It is our hope that we can create an exciting and sustainable culinary location.

JOB REQUIREMENTS:

• At least one year experience in high-quality restaurants at CDP level or above
• Driving licence needed

ESSENTIAL SKILLS:

• Work ethic
• Friendly and enthusiastic
• Clear communication skills
• Organised
• Enthusiastic about sustainability and produce
• Eager to learn about produce as well as cooking

Customer Experience:

• To ensure high customer experience and promote our ethos
• To champion swift, efficient, knowledgeable, and engaging retail and event service
• To engage with the wider Estate team in the delivery of event

THE ROLE:

This is a fantastic opportunity for a dynamic, enthusiastic and passionate chefs looking for a new challenge to work alongside expert growers, to bring high quality produce to market and to be part of a growing hospitality destination.

RESPONSIBILITIES:

People:

• To bring fun to the workplace and ensure a happy, motivated and focused team
• To be part of a growing team but also able to work on your own
• To assist in coaching, learning and development across the team

Customer Experience:

• To ensure high customer experience and promote our ethos
• To champion swift, efficient, knowledgeable, and engaging retail and event service
• To engage with the wider Estate team in the delivery of events

P&L:

• Regular monitoring of stock levels as if it belonged to you to ensure minimum variance between actual & book
• To work with the head chef in delivery of the restaurant budget and target GP

Operation:

• To maintain a safe workplace
• To ensure the Cafe environment is well maintained and meets internal Brand standards
• To assist in stock ordering and rotation
• To be responsible for delivering consistently high-quality sustainable dishes
• Adhering to food safety regulations maintaining a 5* EHO compliance