Chef de Partie

About the hotel

Hampton Manor is a privately-owned Edwardian country house hotel set in 45 acres of Warwickshire parkland just ten minutes from Birmingham Airport. Home to the Michelin-starred Grace & Savour restaurant and the casually creative Smoke kitchen, Hampton pairs distinctive interiors with a deep produce-led food story rooted in its own market garden. The independently run, family-led property welcomes a discerning clientele drawn to thoughtful design, considered hospitality and a quietly modern take on country house cooking.

The work

• • Run your own section to Michelin standards across lunch and dinner services
• • Prepare mise en place and execute dishes with consistency and pace
• • Work closely with the Head Chef and Sous Chefs on menu development
• • Cook with produce from the on-site market garden and trusted growers
• • Maintain uncompromising hygiene, HACCP and allergen standards
• • Mentor and develop commis chefs and kitchen porters on your section
• • Ensure consistent portion control, presentation and GP discipline
• • Cover adjacent sections as needed across a small, focused brigade
• • Support private dining, tasting events and seasonal menu launches
• • Represent the Hampton Manor culinary identity with pride and craft

This role is for you if…

• • You have proven Chef de Partie or strong senior commis experience
• • You take real pride in your section, your produce and your plating
• • You are calm, organised and precise under service pressure
• • You enjoy a tight, values-led brigade in an independent property
• • You are excited to grow inside a Michelin-starred kitchen

This role might not be for you if…

• • You prefer high-volume hotel banqueting or pub kitchens
• • You are not available for evenings, weekends and peak service
• • You are uncomfortable in a fine-dining, produce-led environment
• • You prefer a city-centre kitchen with a large brigade