Based at Abbey House Hotel in Barrow-in-Furness.
Purpose of the Role
To take responsibility for an allocated kitchen section, ensuring exceptional quality, consistency, and efficiency in all dishes prepared across the hotel's restaurant, events, and banqueting operations.
Key Responsibilities
Food Preparation & Service
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Manage and run your section confidently during busy services
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Produce high-quality dishes in line with hotel standards
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Contribute ideas to menu development and specials
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Maintain consistent portioning, taste, and presentation
Teamwork & Leadership
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Guide and mentor Commis/Demi Chefs on your section
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Work collaboratively within the wider kitchen brigade
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Communicate clearly during service to ensure smooth delivery
Standards, Safety & Hygiene
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Adhere to all food safety and HACCP procedures
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Keep your section clean, organised, and fully prepared
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Rotate stock appropriately and minimise waste
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Maintain kitchen equipment with care and diligence
Operational Support
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Assist with preparation for weddings, afternoon teas, banquets, and hotel events
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Take part in team briefings and training sessions
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Support the Head Chef/Sous Chef with any additional tasks
Skills & Experience Required
Essential:
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Previous experience as a Chef de Partie or strong Demi ready to step up
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Ability to run a section independently and consistently
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Strong communication and organisation skills
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Passion for fresh, seasonal food and high standards
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Ability to perform well under pressure
Desirable:
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Experience in a 4-star hotel, high-volume catering or fine dining
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Knowledge of modern cooking techniques
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Level 2 Food Hygiene Certificate
What We Offer
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Competitive salary
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Live-in accommodation available
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Meals on duty
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Training & development opportunities
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Staff discount across hotel services
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Clear progression pathways within a respected kitchen
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A friendly, supportive team culture
