Chef De Partie
Steeped in history, the White Bear theatre pub has been on this site since 1780 serving great beer and ales. After an impressive refurbishment in 2016, the White Bear’s interior is a stunning example of a traditional pub that meets modern design with an eclectic collection of artwork and bric-a-brac. At The White Bear, our reputation is built on being proudly food-led with a menu that champions quality, seasonality and creativity at the heart of the guest experience.On the original wooden bar is a fantastic selection of craft beer, ales and lagers as well as an extensive wine list and collection of spirits and Whiskey. When the sun shines, enjoy your favourite tipple in the beer garden which is also home to bee hives!Nearest public transport – Kennington Station & Oval Station

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
• 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