Chef de Partie, Tetbury

Working at Highgrove

When the Gardens at Highgrove open to the public each year, nearly 40,000 people come to visit. As part of our welcoming and highly professional Estate team, you'll make their experience special. This is a real chance to make a lasting impression and inspire our visitors to Highgrove.

Visitors can enjoy the hospitality offered in the Orchard Room. When the estate is open to the public, visitors with tour tickets can dine in the Orchard Room Restaurant, an elegant, table‑served dining room with views of the Orchard Terrace. The restaurant offers a selection of meals and refreshments. Additionally, visitors can dine in the Orchard Room's private dining room, where private lunches are available for small groups.

The Chef de Partie's role is to play a vital part in the team by ensuring the smooth operation of the outlet and supporting the Head Chef and Sous Chef in delivering the highest standard of food production and service.

Your passion for fresh, seasonal, and local produce is a key aspect of our team's success. You will be an integral part of preparing menus in line with Highgrove principles, working closely with the Head Chef and Sous Chef. Your hands‑on approach and proactive, personable attitude will be highly valued. Your experience in a high‑profile, fast‑paced environment is not just a requirement but a testament to your capabilities. A high degree of confidentiality and discretion is also essential.

• Working within the kitchen team to ensure the smooth running of the restaurant
• Motivate and positively influence staff, both front and back of house, to ensure consistent teamwork
• Maintain a high standard of food, presentation, and behaviour as expected at Highgrove
• Maintain awareness of health and safety issues and responsibilities, reporting and correcting any discrepancies with the hospitality manager
• Assist with recording the monthly stocktake
• Check the delivery notes/invoice against the order
• Help in any area of the kitchen when circumstances dictate
• Ensuring that all employees adhere to the company’s uniform, customer service, health, food safety, and hygiene standards
• Have a comprehensive understanding of the menu and offerings of Highgrove
• Carry out any other appropriate duties as requested by the head chef
• Understanding the history of Highgrove and relaying this to guests of the gardens, being an ambassador for the King's Foundation

• The catering environment can be a physically demanding environment, requiring substantial physical effort at times with heavy lifting and sometimes long periods of repetitive tasks. A certain degree of bending, stretching, twisting, and constant movement is required, as is the ability to work at a quick pace
• A high level of flexible working is required to meet the changes in service needed, which are dependent on different types of service requirements

• The post will be based at The Orchard Room, Doughton, Tetbury
• The position is 40 hours per week, worked 5 days over 7, to include some weekends, bank holidays, and occasional evenings
• TOIL is accrued during peak season and spent in off‑peak season as the business requires
• Any TOIL spent prior to departing from the company must be repaid within your last pay period
• You must have the legal right to work in the UK

The Foundation is committed to the equal treatment of all current and prospective employees, including the provision of workplace adjustments. We do not tolerate discrimination based on protected characteristics (age, disability, sex, sexual orientation, pregnancy and maternity, race or ethnicity, religion or belief, gender identity, or marriage and civil partnership) or other differences such as socio‑economic background or social origin.