Chef de Partie – The Silver Plough, Pitton

The Silver Plough has been welcoming guests since the 18th century, combining characterful beamed ceilings and cosy corners with a beer garden that catches its fair share of sunshine.

The kitchen balances classic pub favourites—think hearty pies, burgers, and fish and chips—with more adventurous dishes such as venison haunch and truffle farl.

The pub is continuing to grow, with seven guest bedrooms currently planned and a further twelve in development, creating an exciting new chapter for this historic pub.

The Silver Plough is also home to the Chickpea pubs pie kitchen, where the group's iconic pies are handmade before being served across all our places. 

We’re looking for a Chef de Partie to join our kitchen team. If you enjoy cooking proper food, take pride in the details and want to keep learning, you’ll fit in well here. You’ll work closely with the Head Chef and Sous Chef, helping to deliver consistent, honest food while building your own skills along the way.

Our mission –

At Chickpea, we're reimagining rural hospitality.

That means bringing well-loved pubs back to life, serving honest food and decent booze, and creating places where locals, regulars and visitors all feel at home.

Great pubs are built by great people. We're lucky to work with a brilliant bunch already, and we're always looking for more.

Growing with us –

Most of the people leading our pubs started in the kitchen, behind the bar, or on the floor. As we've grown, they've grown with us. We'd always rather invest in the people already wearing the apron. That's why training, coaching and promotion from within are such a big part of how we work.

Hospitality is a tough old gig. The hours can be long, weekends are busy, and not every day goes to plan. We won't pretend otherwise. But we still want Chickpea to be the best place you've ever worked. That means giving people responsibility, helping them grow, celebrating the wins together and backing each other when things get a little chaotic.

The good stuff -

·       A respectful kitchen is non-negotiable for us. We want everyone to enjoy coming to work, and that starts with how teams treat each other.

·       There are no split shifts. Flexible working patterns. Overtime is paid. Uniform is provided and laundered. And if you want to progress, the promotion pathway is clear.

·       There'll be training to help you build your confidence, support when you need it, and plenty of opportunities to progress as we continue to grow.

·       If you want to develop, we'll build a training programme around you. WSET wine courses, front of house or kitchen apprenticeships, the opportunities are there if you want them.

·       You'll join a business that's still run by its founders. Ethan, Jordan and Tommy spend their time in the pubs, know the teams, and care deeply about making Chickpea a brilliant place to work.

·       Every penny of service charge goes directly to the whole team; chefs and housekeepers included, with full transparency through your own Grateful account.

·       You eat from the menu if you work six hours. And away from work, enjoy 50% off food at any of our pubs for you and up to five guests.

·       We close on Christmas Day.

·       Every year we host the Annual Chickpea Awards Bash, to celebrate our teams.

·       Your birthday comes with a £100 voucher to spend at any of our places and each month there are rewards and giveaways — including the chance to win a night away at one of our pubs.

·       We mark length of service.

·       There are team trips and away days, from visits to local suppliers to trips abroad.

·       We also know that life isn't always straightforward. There's 24/7 support available for your mental, physical and financial health. Theres someone to talk to, any time.

What you'll be doing

·       Preparing and cooking dishes to a high standard during service.

·       Working alongside the Head Chef and Sous Chef to develop your knowledge and confidence in the kitchen.

·       Maintaining excellent food hygiene and health and safety standards.

·       Helping to support and guide junior members of the team.

·       Keeping your section organised, stocked and running smoothly.

·       Taking pride in every plate that leaves the pass.

·       Playing your part in a kitchen that works hard, looks after each other and enjoys what it does.

What we're looking for

·       Previous experience in a busy kitchen environment.

·       A genuine love of food and a willingness to learn.

·       Someone who cares about the details and wants to get things right.

·       A reliable, positive attitude and a strong work ethic.

·       A team player who enjoys supporting others and contributing to a good kitchen culture.

Chef de Partie – The Silver Plough, Pitton

The Silver Plough has been welcoming guests since the 18th century, combining characterful beamed ceilings and cosy corners with a beer garden that catches its fair share of sunshine.

The kitchen balances classic pub favourites—think hearty pies, burgers, and fish and chips—with more adventurous dishes such as venison haunch and truffle farl.

The pub is continuing to grow, with seven guest bedrooms currently planned and a further twelve in development, creating an exciting new chapter for this historic pub.

The Silver Plough is also home to the Chickpea pubs pie kitchen, where the group's iconic pies are handmade before being served across all our places. 

We’re looking for a Chef de Partie to join our kitchen team. If you enjoy cooking proper food, take pride in the details and want to keep learning, you’ll fit in well here. You’ll work closely with the Head Chef and Sous Chef, helping to deliver consistent, honest food while building your own skills along the way.

Our mission –

At Chickpea, we're reimagining rural hospitality.

That means bringing well-loved pubs back to life, serving honest food and decent booze, and creating places where locals, regulars and visitors all feel at home.

Great pubs are built by great people. We're lucky to work with a brilliant bunch already, and we're always looking for more.

Growing with us –

Most of the people leading our pubs started in the kitchen, behind the bar, or on the floor. As we've grown, they've grown with us. We'd always rather invest in the people already wearing the apron. That's why training, coaching and promotion from within are such a big part of how we work.

Hospitality is a tough old gig. The hours can be long, weekends are busy, and not every day goes to plan. We won't pretend otherwise. But we still want Chickpea to be the best place you've ever worked. That means giving people responsibility, helping them grow, celebrating the wins together and backing each other when things get a little chaotic.

The good stuff -

·       A respectful kitchen is non-negotiable for us. We want everyone to enjoy coming to work, and that starts with how teams treat each other.

·       There are no split shifts. Flexible working patterns. Overtime is paid. Uniform is provided and laundered. And if you want to progress, the promotion pathway is clear.

·       There'll be training to help you build your confidence, support when you need it, and plenty of opportunities to progress as we continue to grow.

·       If you want to develop, we'll build a training programme around you. WSET wine courses, front of house or kitchen apprenticeships, the opportunities are there if you want them.

·       You'll join a business that's still run by its founders. Ethan, Jordan and Tommy spend their time in the pubs, know the teams, and care deeply about making Chickpea a brilliant place to work.

·       Every penny of service charge goes directly to the whole team; chefs and housekeepers included, with full transparency through your own Grateful account.

·       You eat from the menu if you work six hours. And away from work, enjoy 50% off food at any of our pubs for you and up to five guests.

·       We close on Christmas Day.

·       Every year we host the Annual Chickpea Awards Bash, to celebrate our teams.

·       Your birthday comes with a £100 voucher to spend at any of our places and each month there are rewards and giveaways — including the chance to win a night away at one of our pubs.

·       We mark length of service.

·       There are team trips and away days, from visits to local suppliers to trips abroad.

·       We also know that life isn't always straightforward. There's 24/7 support available for your mental, physical and financial health. Theres someone to talk to, any time.

What you'll be doing

·       Preparing and cooking dishes to a high standard during service.

·       Working alongside the Head Chef and Sous Chef to develop your knowledge and confidence in the kitchen.

·       Maintaining excellent food hygiene and health and safety standards.

·       Helping to support and guide junior members of the team.

·       Keeping your section organised, stocked and running smoothly.

·       Taking pride in every plate that leaves the pass.

·       Playing your part in a kitchen that works hard, looks after each other and enjoys what it does.

What we're looking for

·       Previous experience in a busy kitchen environment.

·       A genuine love of food and a willingness to learn.

·       Someone who cares about the details and wants to get things right.

·       A reliable, positive attitude and a strong work ethic.

·       A team player who enjoys supporting others and contributing to a good kitchen culture.