Chef de Partie, The Wild Rabbit

Bamford Limited; Kingham; On-site; GBP 33,000 - 38,000; Full time

Job summary

A fine dining restaurant in Kingham is seeking a Chef de Partie to join their acclaimed kitchen team. Working under Executive Chef Callum Graham, you will be responsible for preparing high-standard dishes with a focus on sustainability and seasonal ingredients. Ideal candidates will have experience in Michelin-level kitchens, a passion for fine dining, and the ability to mentor junior chefs. This role offers competitive salary potential and a supportive environment for culinary growth.

Benefits

Discounts on products, treatments, and dining experiences

One paid volunteering day per year

Subsidised private medical insurance

Pension scheme with employer contribution

Life assurance

24/7 mental health support

Qualifications

• Proven experience in a fine dining establishment, particularly in a Michelin-level kitchen.
• Strong ability to produce high-quality dishes consistently under pressure.

Responsibilities

• Execute dishes to fine dining standards, following menu specifications with precision.
• Deliver daily mise en place and ensure section readiness for service.
• Support smooth, efficient service and mentor junior chefs.

Skills

Experience in a multi-rosette or Michelin-level kitchen

A genuine passion for fine dining and seasonal, sustainable ingredients

Calm, level-headed, and reliable under pressure

Meticulous and organised

Collaborative team player

Curiosity for new techniques and trends

Job description

THE BAMFORD COLLECTION IS A GROUP OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING AND NURTURING PEOPLE AND PLANET.

SALARY : £37,500 per annum OTE*
HOURS : 48 hours per week, any 5 days in 7

ABOUT US

The Wild Rabbit in Kingham is a fine dining restaurant and boutique hotel in the heart of the Cotswolds. Recognised in the Top 50 Gastropubs, the Top 50 Boutique Hotels, and awarded 3 AA Rosettes, we combine culinary excellence with warm, authentic hospitality.

Our menus, created in close partnership with Daylesford Farm, are rooted in seasonality, organic provenance, and sustainability. Under the leadership of Executive Chef Callum Graham, our kitchen is entering an exciting new chapter. Callum began his career in prestigious kitchens across London, Paris, and Geneva, before joining Bohemia in Jersey. There, he was part of the team that retained the Michelin star as Sous Chef, and later, as Head Chef, he successfully upheld Bohemia’s Michelin star for five consecutive years — a testament to his skill, vision, and consistency at the highest level of dining.

ABOUT THE ROLE

We are looking for a passionate and talented Chef de Partie to join our award‑winning kitchen. This is an outstanding opportunity to work alongside Callum Graham and his team, honing your skills in a fine dining environment that champions provenance, sustainability, and precision.

As Chef de Partie, you’ll take responsibility for your section, preparing and executing dishes to the highest standard, managing mise en place, and supporting junior chefs. You will be working daily with the very best organic produce, much of it sourced directly from Daylesford Farm, with the chance to contribute to dishes that balance classical technique with modern creativity.

YOUR RESPONSIBILITIES

• Execute dishes to fine dining standards, following menu specifications with precision
• Deliver daily mise en place and ensure your section is always fully prepared for service
• Support smooth, efficient service in a calm and professional manner
• Share knowledge and passion for food with junior chefs, contributing to their development
• Maintain high standards of cleanliness, organisation, and health and safety compliance
• Uphold The Wild Rabbit’s sustainability ethos by using seasonal produce responsibly and minimising waste
• Contribute to the refinement of kitchen practices and the pursuit of culinary excellence

SKILLS & REQUIREMENTS

• Experience in a multi‑rosette or Michelin-level kitchen
• A genuine passion for fine dining and seasonal, sustainable ingredients
• Calm, level‑headed, and reliable under pressure
• Meticulous, organised, and dedicated to consistency and presentation
• A collaborative team player with the ability to support and mentor junior chefs
• Curiosity for new techniques and trends, balanced with strong classical foundations

PERKS & BENEFITS

• Discounts: A range of discounts on our products, treatments, and dining experiences from day one
• Volunteering Days: One paid day per year to volunteer with a charity of your choice
• Private Medical: Subsidised private medical insurance through Bupa
• Pension Scheme: Pay up to 9% of your salary into your pension each month; we contribute up to 4.5%
• Life Assurance: Cover equivalent to one year of your annual salary
• Mental Health Support: 24/7 access to our Employee Assistance Programme

ABOUT GRATUITIES & SERVICE CHARGE

Gratuities are paid on a pro‑rate basis. It is estimated that in 2025, our full‑time employees can expect to receive in the range of £4,000 in addition to their annual salary.

The on target earning potential for this role is £37,500 per annum based on a 48‑hour contract - comprising a base salary of £33,500, plus a qualified estimate of £4,000 in gratuities and service charge.