Chef de Partie
Harry’s at The Gallivant, Camber Sands
“A startlingly good dinner… precise, time-worn recipes delivered without fuss.”Grace Dent, The GuardianIncluded in Grace Dent’s Best Restaurants of 2025
Harry’s is the critically acclaimed restaurant at The Gallivant, a Michelin Key hotel on the South Coast recognised for its modern British hospitality and consistently high standards.
Led by Executive Chef Matthew Harris, Harry’s has quickly established itself as a serious, food-led restaurant known for consistency, quality, and professional service.
With a second site opening next year, we are building a team of people who see hospitality as a long-term career.
Pay: Competitive, dependent on experience and responsibility
Job type: Full-time, Permanent
The role
We are looking for a capable and disciplined Chef de Partie to take ownership of a section and deliver consistently high standards during service.
Harry’s is a busy, food-led restaurant operating within a year-round hotel. The kitchen is structured, standards are exacting, and consistency is critical. As CDP, you are responsible for running your section with control, organisation, and attention to detail.
You will be expected to:
- Manage your section during prep and service with consistency and pace
- Deliver dishes to specification, maintaining quality under pressure
- Ensure mise en place is organised, labelled, and maintained
- Work cleanly and follow all food safety and hygiene standards
- Support junior chefs and contribute to a disciplined kitchen culture
- Communicate clearly with the pass and wider team during service
The hotel operates continuously across breakfast, lunch, and dinner. There is no closing between services. The role includes evenings, weekends, public holidays, Christmas, and New Year.
This is a professional kitchen environment. It suits chefs who take pride in precision, consistency, and doing things properly every time.
What we’re looking for
You will be a strong fit if you:
- Have experience as a Chef de Partie or strong Demi Chef in a quality, food-led kitchen
- Can run a section independently with consistency and control
- Have solid technical cooking skills and attention to detail
- Work cleanly, calmly, and efficiently under pressure
- Understand food safety, prep discipline, and kitchen organisation
- Take responsibility for your section and overall kitchen standards
- Are reliable and prepared to work peak hospitality periods
Chef de Partie at Harry’s is a hands-on role. It requires discipline, consistency, and professional standards.
Progression
Harry’s is expanding, with a second site planned next year. This creates real progression opportunities for chefs who perform well, show commitment, and want to develop within a structured, professional kitchen.
What we offer
- Competitive pay, dependent on experience and responsibility
- A professional, well-run kitchen with clear standards and leadership
- Progression opportunities within a growing group
- Great food on shift
- Team discounts on rooms, food and drink, subject to eligibility
- Cycle to Work scheme, eligibility dependent on hours
- BUPA Premier Cash Plan for full-time team members
- Access to Hospitality Action Employee Assistance Programme
Work location: In person
www.harryscambersands.co.uk
Instagram: @harryscambersands
Job Types: Full-time, Part-time, Permanent
Pay: £32,000.00-£40,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
- On-site parking
Work Location: In person
