- To prepare food to a high standard in any area required by the senior chefs
- To assist in any extra functions.
- To provide to a consistently high standard for functions and different dining areas.
- To manage the Client Dining, staff restaurant, hospitality and conference food offers when requested by senior chefs
- To assist in the training of junior staff
- To ensure smooth running of daily operations
- Hygiene and personal hygiene checks
- Staff food standards
- To ensure all Health, Hygiene and Safety requirements are being adhered to as described in the Searcy Health & Safety Policy
- To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations.
- Any other reasonable request of Senior Management
Additional Information
Our food operations at Edinburgh Castle are as unique and dynamic as the setting itself. We run three operations:
The Redcoat Café – serving thousands of visitors daily with fresh, quality café-style
The Tea Rooms – offering a refined afternoon tea experience
Our Events Operation – delivering everything from high-end corporate functions to unforgettable weddings and exclusive private dinners within the Castle walls
We are extremely busy year-round, with a high volume of daily service alongside a packed calendar of private and public events. This is a rare opportunity to be part of a fast-paced, multi-outlet kitchen where no two days are the same.
Your Role
As Chef de Partie, you’ll work across all three operations, developing your skills in different service styles and menus. You’ll be a key player in maintaining the high standards that our guests – and this venue – demand.
Key Responsibilities
Prepare, cook, and present high-quality dishes in all areas of the operation
Support the kitchen team in delivering consistent service under pressure
Maintain strict food hygiene and safety standards
Assist with mentoring junior kitchen staff
Help shape and contribute to our evolving seasonal menus
What We’re Looking For
Experience in a busy professional kitchen as Chef de Partie or Commis ready to progress
Strong organisational skills and the ability to multitask across varied services
A proactive and positive attitude
A passion for food, presentation, and consistency
Flexibility to work evenings and weekends as required
What You’ll Get
A competitive salary and benefits package
Opportunities for career growth across a national portfolio of venues
Training and development to support your goals
Staff meals, discounts, and access to an extraordinary workplace
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