Standing proudly in the heart of Radlett village, the Red Lion has been serving the best of seasonal British food and award-winning ales since the 1900s. Favourite among many in Hertfordshire, our pub offers classic nostalgia as well as a sprinkle of modern times. Guests can enjoy a stay in one of our stylish 13 hotel bedrooms. Whether it's a weekend away or a business trip, our position just a few minutes walk to the train station makes us the perfect location for all. We don't shy away from private events and love a good party! Our team stands at the heart of everything we do, and we welcome new talents.
What we offer our Chefs de Partie:
- Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
-
Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
-
Access to our Culinary Masterclasses to sharpen your skills.
-
20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
-
Free meals
-
Weekly pay
-
Sharesave Scheme
-
Company Pension Scheme
-
28 Days holiday per year
What we look for in a Chef de Partie:
We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:
- Have experience championing excellent service through quality food
-
Demonstrate a passion to deliver fantastic food every time
-
Be an active hands-on Chef de Partie / Kitchen Supervisor
-
Show willingness to learn new skills, be an active team player with excellent communication skills
-
Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
-
Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
-
Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams
