Working at Tewinbury

Food at Tewinbury

Our food offering is a very important part of Tewinbury Farm. Our three main food led outlets are the Granary kitchen, Cowshed restaurant and Stables bar. Each of these has its own uniquely crafted seasonally changing menu, all distinctly different from one another.

We also have beautiful event spaces for weddings and private and corporate events with menus to match.

In addition, we have our own state of the art cookery school and kitchen garden, providing seasonal fruit and vegetables which feature heavily on our menus.

“If you are an ambitious chef then Tewinbury Farm is an outstanding place to either begin your culinary journey or take it to the next level, the kitchens are a busy hive of activity with real opportunities for career progression within restaurant kitchen, pastry or bakery, working with expert chefs.”

We are currently seeking to recruit a Chef de Partie to join our busy kitchen team and work across all of the outlets in the hotel.

Responsibilities for Chef de Partie:

• Ingredient preparation: Preparing all necessary ingredients for dishes according to recipes, ensuring proper portioning and quality control. 
• Cooking dishes: Cooking dishes to the correct doneness and specifications, following established recipes. 
• Plate presentation: Ensuring dishes are plated with attention to detail and aesthetic appeal. 
• Supervising junior chefs: Delegating tasks to commis chefs or other junior kitchen staff working within their station. 
• Maintaining cleanliness and sanitation: Ensuring the assigned station is kept clean and adheres to food safety standards. 
• Inventory control: Monitoring ingredient levels and communicating needs to the sous chef to maintain proper stock. 
• Quality control: Inspecting dishes before serving to ensure consistency and quality. 
• Menu development support: Assisting the head chef in creating new menu items or modifying existing recipes. 
• Communication with other sections: Coordinating with other chefs de partie to ensure smooth kitchen operations and timely service

• Participation in the tronc system
• Holiday that accrues with length service
• Healthcare cash back plan with perks - refunds on your medical expenses
• It’s ok not to be ok, we have a confidential hotline for any support you require in your day-to-day life 
• Staff discount in the onsite restaurants - 50% for you and up to 3 guests.
• Meals provided while on duty.
• Uniform provided
• Regular team get togethers, from our team drinks to our (pretty special!) parties – we know how to have a good time!

Please note that due to our rural location it is recommended that candidates have their own transport.

Working at Tewinbury

Food at Tewinbury

Our food offering is a very important part of Tewinbury Farm. Our three main food led outlets are the Granary kitchen, Cowshed restaurant and Stables bar. Each of these has its own uniquely crafted seasonally changing menu, all distinctly different from one another.

We also have beautiful event spaces for weddings and private and corporate events with menus to match.

In addition, we have our own state of the art cookery school and kitchen garden, providing seasonal fruit and vegetables which feature heavily on our menus.

“If you are an ambitious chef then Tewinbury Farm is an outstanding place to either begin your culinary journey or take it to the next level, the kitchens are a busy hive of activity with real opportunities for career progression within restaurant kitchen, pastry or bakery, working with expert chefs.”

We are currently seeking to recruit a Chef de Partie to join our busy kitchen team and work across all of the outlets in the hotel.

Responsibilities for Chef de Partie:

• Ingredient preparation: Preparing all necessary ingredients for dishes according to recipes, ensuring proper portioning and quality control. 
• Cooking dishes: Cooking dishes to the correct doneness and specifications, following established recipes. 
• Plate presentation: Ensuring dishes are plated with attention to detail and aesthetic appeal. 
• Supervising junior chefs: Delegating tasks to commis chefs or other junior kitchen staff working within their station. 
• Maintaining cleanliness and sanitation: Ensuring the assigned station is kept clean and adheres to food safety standards. 
• Inventory control: Monitoring ingredient levels and communicating needs to the sous chef to maintain proper stock. 
• Quality control: Inspecting dishes before serving to ensure consistency and quality. 
• Menu development support: Assisting the head chef in creating new menu items or modifying existing recipes. 
• Communication with other sections: Coordinating with other chefs de partie to ensure smooth kitchen operations and timely service

• Participation in the tronc system
• Holiday that accrues with length service
• Healthcare cash back plan with perks - refunds on your medical expenses
• It’s ok not to be ok, we have a confidential hotline for any support you require in your day-to-day life 
• Staff discount in the onsite restaurants - 50% for you and up to 3 guests.
• Meals provided while on duty.
• Uniform provided
• Regular team get togethers, from our team drinks to our (pretty special!) parties – we know how to have a good time!

Please note that due to our rural location it is recommended that candidates have their own transport.