You know your station inside out, you deliver under pressure and you take real pride in every plate that leaves your pass. If you are ready to own a section in a kitchen that treats food seriously, we want to hear from you.
The Randolph Oxford is part of White Rabbit Hospitality, a group with a bold vision: to be the world's leading hospitality incubator. Set in one of Oxford's most iconic addresses, this is a kitchen with heritage, ambition and the standards to match. As a Chef de Partie here, you are stepping into a role where your skill is recognised and your next move is genuinely within reach.
This isn't a kitchen where you are handed a spec and left to churn it out. We invest in our chefs, push each other to be better and give you the ingredients, the equipment and the support to cook food you are proud to put your name to.
We are looking for someone who lives our values every day. Whether it is holding your section to the highest standard because we pursue excellence, backing up your team on a heavy service because hospitality is at our core, running clean, honest and safe because we do the right thing, or bringing ideas to the table because we are all entrepreneurs, you will fit right in.
Our Values - In Every Service
HOSPITALITY IS AT OUR CORE - You cook for the guest first, and you support the chefs around you so the whole pass delivers together.
WE DO THE RIGHT THING - You run a clean, compliant section and never cut corners on food safety or quality.
WE PURSUE EXCELLENCE - You care about consistency, seasoning and presentation on every single plate, not just when it counts.
WE ARE ALL ENTREPRENEURS - You take ownership of your section, manage your stock and mise en place, and look for ways to make it run better.
What Will You Be Doing?
- Running your own section confidently across service, delivering dishes to spec and to time
- Preparing high quality mise en place and managing your station's stock and ordering
- Maintaining consistency, presentation and portion control on every plate
- Supporting the Sous Chef and Head Chef and stepping up when needed
- Helping to train and guide commis chefs and kitchen porters
- Upholding all food safety, allergen and hygiene standards, including accurate labelling and records
- Keeping your section clean, organised and service ready at all times
What Do You Need?
- Proven experience as a Chef de Partie, or a strong Demi Chef de Partie ready to step up
- Solid knowledge of professional kitchen practice, food safety and allergen management
- The ability to stay calm, organised and consistent under pressure
- A genuine passion for food and a drive to keep learning
- A positive, reliable, team first attitude
- Flexibility to work a rota including evenings, weekends and holidays
- The Right to Work in the UK
What We Offer:
Aside from an OTE hourly rate of £17.20 per hour we provide:
- Genuine progression routes across White Rabbit Hospitality, including pathways to Sous Chef and beyond
- Hands on development from an experienced and supportive senior kitchen team
- Meals on shift
- Team member discounts across our hospitality group
- A workplace built on our ethos: work hard and be kind
- The chance to be part of a growing group with venues across the UK and beyond
The best chefs never stop growing, and neither do we. Come in as a Chef de Partie, show us what you can do, and we will give you the support and the opportunities to build a career, not just work a job.
Ready to Own Your Section at Something Extraordinary?
Apply now to become a Chef de Partie with White Rabbit Hospitality, The Randolph Oxford.
