Bainland Lodge Retreats
Chef De Partie
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Company Description
Bainland Lodge Retreats is a collection of luxury self-catering lodges set within a 45-acre park on the edge of the Lincolnshire Wolds. The site offers a range of accommodation including romantic retreats, dog-friendly lodges, family escapes, luxury villas, glamping safari tents, and larger lodges for group, corporate, and wellness stays. Guests can enjoy instructor-led activities designed for family fun and team building, as well as The Stores, a farm shop offering essentials, local produce, and curated homeware and gifts. The Nest, the on-site restaurant and bar, serves a bistro-inspired menu with an all-weather terrace for breakfast, lunch, dinner, and drinks throughout the day. Team members join a hospitality environment focused on quality, comfort, and memorable guest experiences.
Role Description
The Chef De Partie role is a full-time, on-site position based at Bainland Lodge Retreats in Woodhall Spa. The Chef De Partie will support the kitchen brigade at The Nest by preparing and cooking high-quality dishes, maintaining consistency in presentation, and following recipes and menu guidelines. Daily responsibilities include:
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- Managing a designated section of the kitchen
- Assisting with food prep
- Coordinating service during busy periods
- Ensuring food safety and hygiene standards are met
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The role involves working closely with the Head Chef and Sous Chef, contributing ideas for specials, reducing waste, and helping with stock control and ordering. The Chef De Partie will also help train junior team members, support a positive, respectful kitchen culture, and adapt to changing service needs in a busy resort environment.
Qualifications
- Solid experience in a professional kitchen environment, ideally as a Chef De Partie or experienced Commis Chef ready to step up.
- Strong skills in food preparation, cooking techniques, and plating, with an eye for detail and consistency.
- Good knowledge of food safety, hygiene regulations, allergen awareness, and HACCP practices.
- Ability to manage own section, work efficiently under pressure, and maintain high standards during peak service times.
- Effective teamwork and communication skills, with a collaborative approach to working with chefs, front-of-house, and management.
- Flexibility to work shifts, including evenings, weekends, and holidays, in line with hospitality service needs.
- Culinary qualifications or relevant catering certifications are beneficial but equivalent practical experience is also valued.
- Passion for hospitality, an interest in seasonal and locally sourced ingredients, and a commitment to delivering excellent guest experiences.
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