The Leafy Pub Co
Chef De Partie

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Company Description
The Leafy Pub Co is a hospitality business focused on delivering high-quality food and a welcoming pub experience in a community setting. The company values fresh ingredients, consistent standards, and friendly service, aiming to create a relaxed yet professional environment for guests and team members. Working at The Leafy Pub Co offers the opportunity to be part of a close-knit kitchen and front-of-house team. Team members are encouraged to contribute ideas, support colleagues, and help maintain a clean, safe, and respectful workplace.
Role Description
The Chef De Partie at The Leafy Pub Co is a full-time, on-site role based in Lacock. The person in this role will manage a designated section of the kitchen, prepare and cook dishes to the pub’s standards, and ensure consistency in presentation and flavor.
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I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?
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Graduate Consultant — 2026 Scheme
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StrongYour economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.
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You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.
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Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.
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- Organizing mise en place
- Maintaining stock levels
- Following recipes
- Supporting smooth service during busy periods
- Working closely with the Head Chef and wider kitchen team
- Assisting with training junior staff
- Implementing food safety and hygiene procedures
- Contributing to menu development
- Minimizing waste
- Collaborating with colleagues to maintain a positive and efficient kitchen environment
Qualifications
- Strong skills in food preparation, cooking, and plating, with experience managing a specific kitchen section.
- Knowledge of food safety, hygiene standards, and proper kitchen sanitation practices.
- Ability to work effectively in a fast-paced environment, including during peak service times.
- Good communication and teamwork skills, with the ability to support and guide junior kitchen staff.
- Organizational skills for planning mise en place, managing stock, and reducing food waste.
- Previous experience in a pub, restaurant, or similar professional kitchen at Commis Chef or Chef De Partie level.
- Culinary training or relevant catering qualification is beneficial.
- Willingness to work flexible hours, including evenings, weekends, and holidays as required.
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