Demi Chef de Partie, The Wild Rabbit - Chipping Norton

As a Demi Chef de Partie, you'll play a vital role in supporting the smooth running of one of our kitchen sections. This is a hands-on position, perfect for a chef with strong foundations who is ready to refine their craft in a fine dining environment. You will work closely with our senior chefs, gaining experience and mentorship while developing the stamina, precision, and creativity needed to succeed at the highest level.,

• Support your section chef in executing dishes to fine dining standards, following menu specifications with accuracy
• Complete mise-en-place and ensure your section is fully prepared for service each day
• Uphold high standards of kitchen organisation, cleanliness, and food hygiene
• Work efficiently under pressure, maintaining consistency and attention to detail during busy periods
• Develop strong knowledge of seasonal ingredients, much of which is sourced from Daylesford Farm
• Learn and grow through mentoring from senior chefs, contributing to the team with energy and enthusiasm
• Actively support our sustainability commitments as a B Corp, respecting seasonal produce and minimising waste
  
  Previous experience in a quality kitchen, ideally at a rosette or Michelin level (or strong ambition to learn at this level)
• Solid foundation in classical cooking techniques and kitchen hygiene practices
• Good knife skills and attention to detail in preparation and plating
• Ability to stay organised and calm under pressure
• A strong team player with a willingness to learn and contribute
• Genuine passion for food, provenance, and fine dining
  
  The Wild Rabbit in Kingham is a fine dining restaurant and boutique hotel in the heart of the Cotswolds. Recognised in the Top 50 Gastropubs, the Top 50 Boutique Hotels, and awarded 3 AA Rosettes, The Wild Rabbit blends culinary excellence with warm, authentic hospitality.
Working in close connection with Daylesford Farm, our menus showcase the best seasonal, organic produce, crafted with skill and creativity. Under the leadership of Executive Chef Callum Graham, our team combines classical technique with modern inspiration, making The Wild Rabbit one of the most exciting fine dining destinations in the Cotswolds.


• Discounts: Enjoy a range of discounts on our products, treatments, and dining experiences from day one
• Volunteering Days: One paid day per year to volunteer with a charity of your choice
• Private Medical: Subsidised private medical insurance through Bupa
• Pension Scheme: Pay up to 9 percent of your salary into your pension each month with a 4.5 percent contribution from us
• Life Assurance: Cover equivalent to one year of your annual salary
• Mental Health Support: 24 hour access to our Employee Assistance Programme
• The on target earning potential for this role is 38,000 per annum based on a 48-hour contract - comprising a base salary of 34,000, plus a qualified estimate of 4,000 in gratuities and service charge. Please note that this role is paid hourly.
About gratuities and service charge: Gratuities are paid on a pro rata basis. It is estimated that in 2026 full-time employees can expect to receive in the region of 4,000 in addition to their annual salary.