The Culpeper Family Hospitality group sets out to use hospitality as a force for good.

The Duke Organic kitchen serves 95% or more Organic Ingredients with drinks coming from responsibly sourced suppliers.

We offer the opportunity to work in a creative environment with the best seasonal organic vegetables and fruit available. As a Chef de Partie, you’ll be cooking to bring out the best in our ingredients on our delicious veg centric menu. We prepare from scratch here with veg prep, fishmongery, bread making and butchery as part and parcel of what we do.

Our aim is to nurture cooking skills and develop team members to bring out their best so we expect you to be able to work in an organised way and help to make sure your team can do the same. Alongside the core team there will be the opportunity to work with apprentices and work experience candidates, and at college demonstrations to bring our message around sharing the joy of cooking thoughtfully farmed ingredients to life.

As part of the team you’ll be need to be able to stop, look and be critical of what we do; so we can continuously improve, grow & reach our goals.

And of course a visit to Scawen Road is an essential part of your induction when you join us so you can see our real garden to fork credentials first hand.

This is a permanent role with a minimum of 40 hours a week. Shifts are from 9am – 4.00pm or 4.00pm – close with double shifts being both on the same day (with reasonable variations as required).

Your Responsibilities

● To follow the standard operating procedures of the kitchen, using and communicating with the daily lists, prep sheet and menu handovers as the foundation of our professional standard.

● Maintaining genuine excellence as the standard, working with recipes in the section manuals and adding to these with the Head Chef and Sous Chefs, ensuring all food prepared is done so to recipe to maintain the style of food, also including the listing of all allergens and adhering to Soil Association guidelines.

● Assisting with daily workings of the kitchen area including good food hygiene & health and safety practices in line with our policy and the support of other staff members with this, including Front of House where appropriate.

● Ensure the cleaning and organisation of your section. To assist with other areas including shared prep, deliveries, and keeping BOH areas, fridges and stockholding areas clean. It is important that all food is stored appropriately as well as helping organise and keep the potwash clear.

● Ensuring you are focussed & set for and throughout service, that food is sent in good time & effectively communicating daily with the Head/Sous Chef any availability issues.

● Handling food deliveries, their checking, recording, decanting and safe storage (and reporting issues to the Head/Sous Chef ).

● Employing good practice of stock rotation, control & labelling of food as a daily standard, to ensure our compliance with food safety regulations and following the systems of Check 65.

● Although we like to keep rules to a minimum please do ensure that you familiarise yourself with our terms and conditions of employment.

Skills & experience

Extensive professional and catering experience essential at CDP level in a similar establishment. Must have the experience to step back and see the bigger picture. You must work well both independently and under pressure, be calm, measured & able to help find solutions to problems.

Personal qualities

Energetic and dynamic, a good team player and a good sense of organisation. Flexibility in working hours, availability essential at evenings and weekends. Must be willing to share their passion for food. We also expect excellent personal presentation.

Benefits

Include access to mental health support through Kelly's Cause & Staff discount across the four pubs