Chef de Partie Bishops Kitchen, Auckland Palace
| Posting date: | 24 April 2025 |
|---|---|
| Salary: | £13.35 to £32,000 per hour |
| Hours: | Full time |
| Closing date: | 09 May 2025 |
| Location: | DL14 7JF |
| Remote working: | On-site only |
| Company: | The Auckland Project |
| Job type: | Permanent |
| Job reference: | CDP BK |
Summary
About The Auckland Project
At the heart of our heritage sites lies St Peter’s Chapel in Auckland Palace—the historic seat of faith and power in Northern England. Our venues, from the Faith Museum to the Spanish Gallery, spark conversations about belonging, loss, community, and creativity. We invite guests to explore, discover, and experience transformational encounters that celebrate Bishop Auckland’s past, present, and future.
Role Overview
We’re seeking an enthusiastic Chef de Partie to join our passionate Food & Beverage team at the Bishops’ Kitchen Café. You will work in a dynamic, small-kitchen environment, preparing fresh, locally sourced dishes—often featuring produce from our Walled Garden. This role blends culinary skill with occasional front-of-house interaction, requiring a calm, friendly demeanor.
Key Responsibilities
• Section Management: Independently run a designated section each service, ensuring high culinary standards and consistency.
• Food Preparation: Prepare and present menu items according to recipes, allergen guidelines, and presentation standards.
• Menu Development Support: Collaborate with the Head Chef and Sous Chef on seasonal specials, pop-ups, and event menus, focusing on cost control and waste reduction.
• Stock & EPOS Management: Accurately log stock movements, assist with stock takes, and maintain EPOS records.
• Cleanliness & Safety: Follow the cleaning schedule, maintain kitchen hygiene, and adhere to all health & safety policies.
• Customer Engagement: Occasionally interact with guests, answering questions about menu items and dietary considerations.
Supervision & Responsibilities
• Supervisory: Mentor junior and agency kitchen staff when required.
• Financial: Contribute to profit targets by suggesting menu enhancements with strong margin potential and minimising waste.
Person Specification
Essential:
• Minimum 1 year’s experience in a similar role.
• Level 1 Food Hygiene qualification (or equivalent).
• Strong knife skills and basic culinary techniques.
• Excellent communication and customer service.
• Organised, professional, and able to multitask under pressure.
• Understanding of stock management principles.
• High personal hygiene standards.
Desirable:
• Level 2 Food Safety qualification.
• Patisserie or bakery experience.
________________________________________
What We Offer
• 30 days annual leave (pro rata).
• Opportunities for professional development and training.
• A supportive, creative workplace committed to heritage conservation and community impact.
At the heart of our heritage sites lies St Peter’s Chapel in Auckland Palace—the historic seat of faith and power in Northern England. Our venues, from the Faith Museum to the Spanish Gallery, spark conversations about belonging, loss, community, and creativity. We invite guests to explore, discover, and experience transformational encounters that celebrate Bishop Auckland’s past, present, and future.
Role Overview
We’re seeking an enthusiastic Chef de Partie to join our passionate Food & Beverage team at the Bishops’ Kitchen Café. You will work in a dynamic, small-kitchen environment, preparing fresh, locally sourced dishes—often featuring produce from our Walled Garden. This role blends culinary skill with occasional front-of-house interaction, requiring a calm, friendly demeanor.
Key Responsibilities
• Section Management: Independently run a designated section each service, ensuring high culinary standards and consistency.
• Food Preparation: Prepare and present menu items according to recipes, allergen guidelines, and presentation standards.
• Menu Development Support: Collaborate with the Head Chef and Sous Chef on seasonal specials, pop-ups, and event menus, focusing on cost control and waste reduction.
• Stock & EPOS Management: Accurately log stock movements, assist with stock takes, and maintain EPOS records.
• Cleanliness & Safety: Follow the cleaning schedule, maintain kitchen hygiene, and adhere to all health & safety policies.
• Customer Engagement: Occasionally interact with guests, answering questions about menu items and dietary considerations.
Supervision & Responsibilities
• Supervisory: Mentor junior and agency kitchen staff when required.
• Financial: Contribute to profit targets by suggesting menu enhancements with strong margin potential and minimising waste.
Person Specification
Essential:
• Minimum 1 year’s experience in a similar role.
• Level 1 Food Hygiene qualification (or equivalent).
• Strong knife skills and basic culinary techniques.
• Excellent communication and customer service.
• Organised, professional, and able to multitask under pressure.
• Understanding of stock management principles.
• High personal hygiene standards.
Desirable:
• Level 2 Food Safety qualification.
• Patisserie or bakery experience.
________________________________________
What We Offer
• 30 days annual leave (pro rata).
• Opportunities for professional development and training.
• A supportive, creative workplace committed to heritage conservation and community impact.