Chef De Partie

WE'RE HIRING!

Chef de Partie

Freight Island, Newcastle · £13.50–£16.50/hr + tronc

Join the pass at Freight Island

F reight Island is one of the most exciting food and drink destinations in the North East — a buzzing, music-led space where serious cooking meets a brilliant atmosphere. We're part of OG Hospo, an independent hospitality group that backs its chefs, invests in produce, and lets good food speak for itself.

We're looking for a confident, hungry Chef de Partie to own a section, raise the bar on every plate, and grow with a kitchen that's going places. If you take pride in your mise en place, love a busy service, and want to learn from a team that cares, we want to hear from you.

The role at a glance

Job title - Chef de Partie

Venue - Freight Island, Newcastle

Employer - OG Hospo Ltd

Reports to - Sous Chef / Head Chef

Pay scale - £13.50 – £16.50 per hour (depending on experience), plus tronc

Hours - Full-time, 40–48 hours per week across a 7-day rota (incl. evenings & weekends)

Contract - Permanent

About the role

As Chef de Partie you'll run your own section of the kitchen — prepping, cooking and plating to our standards during service while keeping your area clean, organised and ready. You'll work closely with the Sous and Head Chef, support junior chefs, and help drive consistency across every dish that leaves the pass.

Key responsibilities

• Run an assigned section (grill, larder, sauce, pastry or prep) confidently and independently during service.
• Prepare and cook dishes to spec, maintaining consistency, quality and presentation on every plate.
• Manage your own mise en place, prep lists and section organisation ahead of and during service.
• Work cleanly and efficiently under pressure during busy periods, keeping the pass moving.
• Support, guide and help train commis chefs and kitchen porters on your section.
• Follow all food safety, allergen and HACCP procedures, completing temperature and cleaning records accurately.
• Maintain high standards of kitchen hygiene and adhere to COSHH and health & safety requirements at all times.
• Monitor stock on your section, rotate produce (FIFO), minimise waste and flag shortages to the Sous Chef.
• Contribute ideas for specials and menu development, working with seasonal produce and suppliers.
• Communicate clearly with front of house and the wider kitchen team to deliver a smooth service.
• Step up to support other sections and the wider team when service demands it.

What we're looking for

Essential

• Proven experience as a Chef de Partie, or a strong Commis Chef ready to step up, in a fresh-food, high-volume or quality-led kitchen.
• Solid cooking fundamentals and knife skills, with the ability to run a section unsupervised.
• A genuine passion for food, produce and getting the details right.
• Calm, focused and reliable under pressure during busy services.
• Good understanding of food safety, allergens and kitchen hygiene (Level 2 Food Hygiene or willingness to obtain).
• A team player with a positive, can-do attitude and strong communication.
• Flexibility to work a rota that includes evenings, weekends and busy holiday periods.
• Eligible to work in the UK.

Desirable

• Experience across more than one section (e.g. grill, sauce, larder or pastry).
• Level 2 or 3 Food Hygiene certificate.
• Experience in a multi-outlet, events or high-footfall venue.
• An eye for menu development and an interest in seasonal, local produce.

What we offer

• Competitive pay of £13.50 - £16.50 per hour, depending on experience.
• A share of tronc (tips) on top of your hourly rate.
• Paid overtime and a fair, balanced rota built around the team.
• Free or subsidised meals on shift.
• Staff discounts across OG Hospo venues.
• Real progression - we promote from within and back chefs who want to grow towards Sous and Head Chef roles.
• Training, development and the chance to work with great produce and an ambitious team.
• 28 days holiday (incl. bank holidays), pension and a genuinely supportive kitchen culture.
• A vibrant, sociable working environment at one of the region's standout venues.

How to apply

Sound like you? Send your CV and a quick note about yourself and your experience — we'd love to hear what gets you excited about cooking.

Apply via email to - ***email_hidden*** or in person at Freight Island, Newcastle

OG Hospo Ltd is an equal opportunities employer. We welcome applications from all backgrounds and are committed to building a diverse, inclusive kitchen.