Chef de Partie - Skipton

Chef De Partie - Skipton

Reporting To: Head Chef & Sous Chefs

Responsible For: The View Restaurant, Blossom Kitchen & Events/Functions

The Coniston Hotel Country Estate & Spa Country Estate & Spa is an award-winning destination hotel near Skipton on the edge of the Yorkshire Dales.

We are a family run, privately owned organisation founded in 1969 by the Bannister family, who are actively involved in the day-to-day running of the business. Over the past 50 years our 1,400 acre estate has gone from strength-to-strength and now boasts 71 bedrooms, two luxury self-catering cottages, The View Restaurant, Blossom Kitchen, Macleod’s Bar & Lounge and a Five-Bubble rated spa – Nàdarra Spa -  as well as an array of on-site activities such as clay pigeon shooting, 4x4 off-roading, archery, fishing, e-biking and walking.

The vast range of activities, combined with flexible function spaces, makes The Coniston a popular choice with corporates, attracting off-site meetings and team building sessions from clients across the UK and abroad. We are also recognised as a leading wedding and private events venue in our region, with a tailor-made offering from an intimate barn ceremony to a magnificent marquee reception, as well as a range of picture perfect outside locations.

We prides ourselves on delivering exceptional customer service and take great pleasure in building relationships with guests. Everyone that walks through our doors instantly becomes part of our story; and we feel privileged to be part of theirs too.

ROLE OVERVIEW

As a Chef de Partie, you will be responsible for managing and supporting the senior chefs along with the daily operational matters relating to your shift.

This is a varied full-time role split between our two kitchens within The Coniston Hotel Country Estate & Spa.

The role will cover the Sous Chef’s days off at Blossom Kitchen (2/3 days per week, 09:00 until 17:00) delivering dishes with a Yorkshire and Asian infused theme.

The rest of the week you will be working within the main hotel (2/3 days per week, 12:00 until 22:00) preparing/sending food to The View Restaurant and the Weddings & Events area of the business.

MAIN RESPONSIBILITIES

The following are specific responsibilities and contributions critical to the successful performance of the position:

You will maintain service standards and will be accountable for maintaining health and safety standards, Monitoring portion and waste control to maintain profit margins.

You will be working very closely with the senior chefs for the preparation/delivery of breakfast, lunch, afternoon tea and dinner for both the restaurant and banqueting side of the business.

You should be flexible, focused and have excellent time management skills.

We would consider an ambitious commis looking for that next stage of their career. This position is perfect for someone who is a real foodie and has a passion for what they do.

Person Specification.

ESSENTIAL

• Someone with an understanding of basic food hygiene, COSHH, RIDDOR. That can work in a clean and tidy manner.
• Work within a budget keeping waste to a minimum and monitor outgoing stock to other departments
• Follow instruction and recipes to a set specification.
• Excellent attention to detail
• Is a forward thinker and can plan for upcoming events.
• Can work independently and in a team.
• Place orders to maintain stock level
• Able to self-manage their time to ensure efficient service to the client.
• Excellent verbal communication skills.

DESIRABLE

• Experience in catering/hospitality.