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Job Post Details

Chef de Partie (with progression to Junior Sous Chef)
Fischer's Baslow Hall
Calver Road, Bakewell DE45 1RR
£32,000 - £42,000 a year
Permanent, Full-time
Apply now

Job details

£32,000 - £42,000 a year
Free parking, Company pension, On-site parking
Permanent, Full-time
Calver Road, Bakewell DE45 1RR

Full job description

Job Description:

We are looking for a talented and ambitious Chef de Partie to join our exceptional culinary team at Fischer’s Baslow Hall. A privately owned, award-winning hotel and restaurant, proudly MICHELIN Guide recommended, holding 4 AA Red Stars and 3 AA Rosettes.

At Fischer’s, our cooking is bold yet refined, vibrant and inventive, with no interest in gimmicks or passing trends. Our menus begin with the finest ingredients, including homegrown, locally sourced and foraged produce, thoughtfully crafted into dishes designed to create lasting memories. Complemented by an outstanding selection of premium and hard-to-find wines, it’s no surprise our guests return time and time again.

Alongside our food, we are equally proud of the warm, attentive service that defines Fischer’s. Every guest leaves feeling relaxed, revived, and confident that they’ve experienced the very best of Derbyshire hospitality.

The Role

This position is ideal for a Chef de Partie who is eager to progress, with a clear pathway towards Junior Sous Chef for the right candidate.

As Chef de Partie, you will take responsibility for a section of the kitchen, working closely with and reporting to the Sous Chef and Head Chef. This role offers an excellent opportunity to further develop your technical skills, leadership abilities and confidence in a high-performing kitchen environment.

You will gain experience across multiple sections, build resilience in a fast-paced service, and play an active role in shaping menus, preparing you for the next step in your culinary career.

Key Duties

  • Preparing, cooking, and presenting dishes
  • Managing and training any demi-chef de parties or commis working with you
  • Helping the sous chef and head chef to develop new dishes and menus
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins

The above represents an outline of the key tasks you will be asked to perform. These tasks are not limiting and to that end, we may ask you to complete additional tasks from time to time.

Attributes

The ideal candidate will be able to demonstrate the following attributes:

  • Experience in a 2 or 3 Rosette
  • Innovation and creativity
  • A passion for the culinary arts
  • Excellent attention to detail
  • A high standard of personal presentation
  • Confident, professional and welcoming personality

Remuneration

  • Commencement date: TBC
  • Salary and month to month bonus (GRAT): As detailed above, based on experience
  • Working a 48-hour working week
  • 2 consecutive days off a week
  • Live in accommodation available
  • 28 Day Holiday entitlement
  • Pension Enrolment – In line with contract terms

Job Types: Full-time, Permanent

Pay: £32,000.00-£42,000.00 per year

Benefits:

  • Company pension
  • Free parking
  • On-site parking

Work Location: In person

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