ABOUT US

The Teesdale is a well established hotel in rural Middleton in Teesdale, under the same ownership since 2007. We have recently embarked on a project to level up our food offering, bringing in a head chef from a multi-rosette background and investing in the kitchen to enable us to use the latest equipment and techniques to produce delightful contemporary dishes.
We are now looking to build a brigade to produce rosette level food, and this has enabled us to offer this outstanding opportunity for an ambitious chef to join our team.

REQUIRED SKILLS & QUALITIES

Culinary Proficiency: Excellent knowledge of various cooking methods, tools, and ingredients.
Organizational Skills: Strong ability to organize tasks, manage multiple priorities, and work efficiently under pressure.
Teamwork & Communication: Ability to communicate effectively with other kitchen staff and management, and work well as part of a team.
Attention to Detail: Meticulous attention to detail to ensure consistent quality and accuracy.
Leadership: Capacity to motivate and guide junior team members.
Adaptability: Flexibility to adapt to changing demands and take on tasks in other areas when needed.

THE ROLE

The chef-de-partie will be responsible for helping to run the day-to-day operations of the kitchen alongside the sous chef and head chef, cooking to an excellent standard, and following food hygiene systems. Experience is highly desirable and fresh food experience is essential.
Due to our rural location it is strongly recommended that applicants have a driving licence and their own transport. We can offer temporary accommodation for up to 6 weeks for the right candidate in order to assist with relocation.

CORE RESPONSIBILITIES

Dish Preparation and Execution: Prepare, cook, and present high-quality dishes within your assigned kitchen section.
Station Management: Set up, maintain, and clean your specific station throughout the shift.
Inventory & Waste Control: Monitor food supplies, ensure proper storage, control portion sizes, and minimize waste.
Hygiene & Safety: Enforce strict health, hygiene, and food safety standards in your area.
Staff Supervision: Train, mentor, and supervise junior chefs (like commis chefs).
Collaboration: Work closely with the sous chef and head chef to develop new dishes and refresh menus.