Chef de Partie

BOXPARK; Battle; On-site; GBP 30,000 - 40,000; Full time

Job summary

A hospitality firm located in Battle, England, is seeking a Chef de Partie to lead a kitchen team in crafting a bold, ingredient-led menu. You will manage daily kitchen operations, ensuring quality and consistency while mentoring junior chefs. The ideal candidate will have strong leadership skills and a genuine love for food and hospitality. Join us in building a restaurant that focuses on thoughtful sourcing and local ingredients, while contributing to an inclusive, positive kitchen culture.

Qualifications

• Proven experience leading a kitchen team, ideally in a boutique hotel or lifestyle-focused hospitality setting.
• Strong leadership skills with the ability to motivate and mentor staff.
• Solid knowledge of kitchen operations, food safety, and sustainability best practices.

Responsibilities

• Inspire the kitchen team with a seasonal, produce-driven menu.
• Manage daily kitchen operations including prep and service.
• Work closely with the Exec Chef and Restaurant Manager.

Skills

Leading a kitchen team

Delivering quality under pressure

Mentoring and developing others

Collaborative approach

Knowledge of food safety

Love of food and hospitality

Job description

We’re not hiring people to fill a seat or add to our headcount. We’re hiring people to craft our culture, ethos and success. This is a big deal for us, and we know it’s a big deal for you: a new role defines how you spend your days, who you spend them with, and what your future looks like.

Together, we’ll shape each other’s entire trajectory. That deserves thoughtfulness, empathy and respect. It’s why this job description is deliberately detailed. We want you to know exactly what you’re stepping into. The challenges, the opportunities, the quirks of the role, and the kind of impact you’ll have.

Us

Crafted is a series of life-friendly hotels and spaces where guests can be themselves and fill up on the good stuff: nature, food, wellbeing, craft, people and play. We hope to open several hotels in the coming years, with our first coming in summer 2025: Crafted at Powdermills, East Sussex.

More specifics will follow as planning and pieces fall into place. So, for now, here’s the sentiment behind Crafted…

It’s easy to get overwhelmed by life. To switch to autopilot and go through the motions. We’re busy but not on the things we love doing, we spend more time on our phone, and we misplace our bounce and spark.

In short, Dr Evil’s stolen our mojo.

We all need a tune up now and again. To escape to somewhere that makes us feel totally at ease. Not so we can step away from life, but so we can come back to it. This is where Crafted comes in.

Our aim is to create a network of connected destinations that people come back to again and again because it’s where they feel good about life. Somewhere to work on life, come together, and connect locally.

You

Craft culture will be inclusive and agile but with ambitious goals and a start-up mentality. We need to execute brilliantly from day one and every team member will contribute wherever they are able.

As Chef De Partie you’ll be supporting the kitchen team in delivering a bold, ingredient‑led menu that reflects our values — thoughtful sourcing, generous hospitality, and a real sense of place. You’ll be responsible for shaping a food offering that balances consistency with creativity, running a tight ship day‑to‑day while nurturing a positive, ambitious kitchen culture. This is a hands‑on role for a chef who leads from the front, works clean and calm, and wants to be part of building something special from the ground up.

That said, as Chef de Partie, your primary responsibilities will be to:

• Inspire the kitchen team in delivering a seasonal, produce-driven menu aligned with the Crafted ethos.
• Manage daily kitchen operations, including prep, service, ordering, stock control, and health & safety compliance.
• Work closely with the Exec Chef, Exec Sous Chef and Restaurant Manager to ensure smooth coordination between kitchen and front of house.
• Champion sustainability and local sourcing wherever possible, building strong supplier relationships.
• Develop and train junior chefs, setting a tone of mutual respect, professionalism, and growth.
• Uphold high standards of cleanliness, organisation and attention to detail throughout all service periods

We’re looking for someone with:

• Proven experience leading a kitchen team, ideally in a boutique hotel, restaurant, or lifestyle-focused hospitality setting.
• A track record of delivering quality, consistency, and creative input under pressure.
• Strong leadership skills with the ability to motivate, mentor and develop others.
• A collaborative, low-ego approach to working with front of house, suppliers and leadership.
• Solid knowledge of kitchen operations, food safety, cost management and sustainability best practice.
• A genuine love of food, hospitality, and creating memorable guest experiences.

Together

We hire people with personality who have a desire to continuously learn. Each person should bring themselves to work to shape our culture and keep us real, interesting, and original.

To create a comfortable environment for all, guest and staff, we prioritise teamwork over titles: no one’s too important to lend a hand, or to new to have a good opinion. We need low egos but high expectations: people who are humble enough to jump in, and serious about making an impact.

Three values we’ll expect you to live by:

1. Enjoy it: it’s still work, but if you’re having fun then so are our guests. It’s ok if you’re humming behind the bar or moving with the music.
2. Own it: whoever you are, and whatever your role, someone’s enjoyment is in your hands. Always keep an eye out.
3. Improve it: ask for feedback (and don’t be scared of what follows), and be curious. We’ll give you plenty of chances to learn and develop.

Note: positive Environmental, Social and Governance (ESG) principles are integrated across these three values.

Contact Details :

[e-mail]