Chef de Partie, The Fox at Bamford Collection

Moreton-in-Marsh, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

23 Sep, 26

Salary

38337.5

Posted On

25 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fresh Food Preparation, Section Management, Fine Dining, Sustainable Ingredients, Mentoring Junior Chefs, Classical Culinary Techniques, Health And Safety Compliance, Consistency And Presentation, Team Collaboration, Menu Execution

Industry

Hospitality

Description

Daylesford Stays - a part of The Bamford Collection. We provide experiences that embrace luxury escapism: understated elegance, indulgence and nurture. EARNINGS: £38,337.50 per annum OTE* HOURS: 48 hours per week ABOUT US The Fox in Lower Oddington is a classic Cotswolds pub with a modern, funky twist. Whether you're here for the legendary Thursday pizza and DJ nights, the weekly live music, or just soaking up the vibes, The Fox is a true destination spot in the Cotswolds that will keep you coming back for more—open to all and loved by many. We serve top-quality, flavoursome and familiar food. Inhabiting the farm to fork ethos with our organic produce sourced from our local Daylesford farms. Here you will find a laidback, stylish setting, with a bar team that’s as fun as they are friendly. It’s a place where guests feel at home and staff love to work. ABOUT THE ROLE As a Chef de Partie, you will be a vital part of our Culinary team working to deliver the passion and flair in all of our dishes. Ideally, you’ll have worked in similar fresh food kitchens, and restaurant environments and have a passion for crafting good food! You will take responsibility for your section, preparing and executing dishes to high standard and supporting junior chefs. You will be working daily with the very best organic produce, much of it sourced directly from Daylesford Farm, with the chance to contribute to dishes that balance classical technique with modern creativity. YOUR RESPONSIBILITIES Execute all dishes to menu specifications. Ensure that your section is always fully prepared for service. Support smooth and efficient service in a calm, professional manner Share your knowledge and passion for food with Junior Chefs, contributing to their development Maintain good standards of cleanliness, organisation, and health and safety compliance. SKILLS AND REQUIREMENTS Experience in fresh food kitchens at a similar level A genuine passion for fine dining and seasonal, sustainable ingredients Calm, level-headed, and reliable under pressure Meticulous, organised, and dedicated to consistency and presentation A collaborative team player with the ability to support and mentor junior chefs Curiosity for new techniques and trends, balanced with strong classical foundations PERKS AND BENEFITS Discounts: Enjoy a range of discounts on our products, treatments, and dining experiences from day one Volunteering Days: One paid day per year to volunteer with a charity of your choice Private Medical: Subsidised private medical insurance through Bupa Pension Scheme: Pay up to 9 percent of your salary into your pension each month with a 4.5 percent contribution from us Life Assurance: Cover equivalent to one year of your annual salary Mental Health Support: 24 hour access to our Employee Assistance Programme *The on target earning potential for this role is £38,337.50 per annum based on a 48-hour contract - comprising a base salary of £34,337.50, plus a qualified estimate of £4,000 in gratuities and service charge. Please note that this role is paid hourly. About gratuities and service charge: Gratuities are paid on a pro rata basis. It is estimated that in 2026 full-time employees can expect to receive in the region of £4,000 in addition to their annual salary. THE BAMFORD COLLECTION IS A GROUP OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING AND NURTURING PEOPLE AND PLANET.

Responsibilities

The Chef de Partie is responsible for managing their own section, preparing and executing dishes to menu specifications. They are also expected to mentor junior chefs and maintain high standards of cleanliness and safety.