Chef de Partie
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LocationPyrford, England, United Kingdom
Work modeon-site
Typefull-time
SeniorityMid
Experience3+ yrs
DepartmentCatering
Company size501–1,000 people
PostedNov 6, 2026 · 1d ago
Verified live1h ago
At a glanceSummarised by Seekless from the posting.
Minimum of 3 years’ experience in a fast-paced, high-volume kitchen environment
Culinary qualification or relevant professional certification
Strong understanding of culinary techniques, equipment, and outdoor cooking methods (BBQ, live fire, grills)
Physically capable of working long hours, standing for extended periods, lifting heavy items, and operating in hot, high-pressure indoor and outdoor environments
Excellent leadership, organisation, time management, and communication skills
Previous experience as a Sous Chef or in a similar supervisory role is preferred
Flexible availability, including evenings, weekends, holidays, and outdoor event-based work
Benefits
Pension
Training and development
Free golf
Discount on food
Staff referral program
Location: Pyrford Lakes Golf Club
Employment: Full-Time
Get Golfing CIO, a charity supporting struggling English golf facilities to achieve sustainability, is looking for a skilled and enthusiastic Chef to join their team. You will be responsible for supporting the Head Chef in delivering high-quality food and beverage offerings at one of their eleven sites with 6,000 members and over 130,000 unique visitors each year. Get Golfing CIO is a financially stable and growing organization with revenues of circa £17 million and an annual surplus of approximately £2m, which is reinvested back into their venues, staff, and community objectives. The Sous Chef will work alongside a talented team of culinary professionals to provide outstanding customer service to members and visitors at a unique sports facility.
Responsibilities
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Support the Head Chef in designing and delivering menus that reflect our high standards, creativity, and culinary vision, including outdoor and live-fire cooking.
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Prepare, cook, and present dishes efficiently, maintaining consistency, quality, and presentation across all services.
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Lead and supervise kitchen operations in the Head Chef’s absence, ensuring smooth service and strong team performance.
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Carry out regular stock takes, monitor inventory levels, and assist with ordering to ensure accurate stock control.
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Maintain full compliance with food safety, hygiene, and health & safety regulations across both indoor and outdoor cooking environments.
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Control food costs by following portion controls, managing stock effectively, and reducing waste.
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Uphold exceptional standards of cleanliness, organisation, and food safety within all kitchen and outdoor cooking areas.
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Stay up to date with current food trends, techniques, and outdoor cooking methods to help develop new dishes and concepts
Requirements
•
Minimum of 3 years’ experience in a fast-paced, high-volume kitchen environment.
•
Previous experience as a Sous Chef or in a similar supervisory role is preferred.
•
Culinary qualification or relevant professional certification.
•
Strong understanding of culinary techniques, equipment, and outdoor cooking methods (BBQ, live fire, grills).
•
Physically capable of working long hours, standing for extended periods, lifting heavy items, and operating in hot, high-pressure indoor and outdoor environments.
•
Excellent leadership, organisation, time management, and communication skills.
•
Flexible availability, including evenings, weekends, holidays, and outdoor event-based work.
Benefits
•
Pension Plans
•
Training & Development
•
Free Golf
•
50% discount on food
•
Staff referral programme
Salary: Competitive and dependant on experience.