Skip to content

Chef de Partie

York Conferences Ltd
Based at
University of York - Heslington Campus
Hours of work
Contract status
19,000 per annum
Posted Date
Apply by
Job Reference

Role Description

Chef de Partie – If you want Christmas off along with 38 days annual leave then look no further!

We are a growing subsidiary that is wholly owned by University of York, based at the University campus, that offers:

-          Easy access from York city centre, and well served through the public transportation network

-          Varied dining experiences within campus with some cafes offer stunning views over the lakes and nature

The Company: York Conferences Limited (YCL), is a subsidiary that is wholly owned by University of York, and it is manages the Catering outlets, conferences, Sports Centre and Village, Marketing, Design and Print Shop, Retail including on-campus Nisa and Gifts Shop in addition to Campus Nursery and York Science Park. YCL is known for its friendly environment, encouraging diversity and inclusion at workplace and for being a sustainable business.

At YCL, we believe in:

-          Trust: We will place trust in you to do your job and do it well

-          Respect: We will respect you and expect you to respect your colleagues and customer

-          Unique: We are all unique and diverse and we embrace this

-          Enjoy: We strive to make work an enjoyable place, you should too!

The position: We are currently looking for a Chef de Partie. The hours of work are 37 per week and the starting pay is £19,000 per annum.


-          Have an experience in high volume food production

-          Be able to demonstrate the ability to cook quality fresh food for students and staff on our campus.

-          You will also possess NVQ1 and 2or equivalent, and a basic food and safety qualification such as Foundation Food Hygiene Certificate


-          Have the passion for fine dining food production and the ability to produce quality and quantity high volume catering

-          Working alongside the Head Chef and Sous Chef you will prepare delicious home cooked food using fresh ingredients

-          With a passion for what you do you will ensure food is presented to the highest standards and complies with all relevant regulations and company standards

Why Should You Apply?

  • We offer 38 annual leave days (pro rata), includes the public and bank holidays, and closure days on Christmas and New Year period
  • No split shifts
  • You will be offered full uniform.
  • A car parking on premises is available and subject to competitive monthly fees
  • You will have the opportunity to work and learn from a worldwide multi-awards winner chef who has received BEM award by her Majesty the Queen
  • We provide 10% discount at on-campus Nisa retail shops (T&Cs apply)
  • We offer discounted postage services (National and International)
  • We provide concession rates to use York winning sports facilities, York Sports Village and York Sports Centre
  • We offer Competitive rates at Campus Nursery and Cycle to Work Schemes
  • We offer discounted rates on local retailers and services that are exclusive to YCL

Potential candidates may be contacted prior to the closing date to arrange an interview.


Closing Date: midnight on 19 November 2019

The University is committed to promoting a diverse and inclusive community  – a place where we can all be ourselves and succeed on merit. We offer a range of family friendly, inclusive employment policies, flexible working arrangements, staff engagement forums, campus facilities and services to support staff from different backgrounds.

      New Athena Swan Bronze Award              

A place where we can ALL be ourselves #EqualityatYork



Forgot password | Register

Why York?

York is one of the most successful universities in the UK.

With world-class activity across the spectrum from the physical sciences, life sciences, and social sciences to the humanities, we have been recognised as one of the top 100 universities in the world, gaining outstanding results in official assessments of our research and teaching.