Join Birchwood at The Conduit as Chef de Partie and be part of an exciting chef-led opening from Will Devlin in the heart of Covent Garden.

This will be the second Birchwood restaurant, and third restaurant with Will at the helm. It is a beautifully considered restaurant offering all day dining, with breakfasts and grab and go during the day, moving into small plates and sharing platters in the evening.

This is an opportunity for a passionate Chef de Partie to work with exceptional seasonal produce in a kitchen built around sustainability, provenance and ingredient-led cooking. You will take ownership of your section, support the smooth running of service and contribute to a positive, professional kitchen culture from day one.

We are looking for chefs with experience in quality-led, fresh food kitchens, ideally within modern British, seasonal or produce-focused restaurants. You should be organised, reliable and confident working in a fast-paced environment, with strong attention to detail and a genuine passion for seasonal cooking and high-quality produce. An interest in fermentation, pickling and sustainable kitchen practices would be a real advantage. Most importantly, you will bring energy, professionalism and a collaborative approach to the team.

In return, you’ll join a values-driven team focused on quality, creativity and thoughtful hospitality, with the opportunity to grow within an ambitious new restaurant.

This role is offered as a salaried, 40 hour per week contract, over a 7 day operation.

You must be able to demonstrate the right to work in the UK without the requirement for sponsorship.

Join Birchwood at The Conduit as Chef de Partie and be part of an exciting chef-led opening from Will Devlin in the heart of Covent Garden.

This will be the second Birchwood restaurant, and third restaurant with Will at the helm. It is a beautifully considered restaurant offering all day dining, with breakfasts and grab and go during the day, moving into small plates and sharing platters in the evening.

This is an opportunity for a passionate Chef de Partie to work with exceptional seasonal produce in a kitchen built around sustainability, provenance and ingredient-led cooking. You will take ownership of your section, support the smooth running of service and contribute to a positive, professional kitchen culture from day one.

We are looking for chefs with experience in quality-led, fresh food kitchens, ideally within modern British, seasonal or produce-focused restaurants. You should be organised, reliable and confident working in a fast-paced environment, with strong attention to detail and a genuine passion for seasonal cooking and high-quality produce. An interest in fermentation, pickling and sustainable kitchen practices would be a real advantage. Most importantly, you will bring energy, professionalism and a collaborative approach to the team.

In return, you’ll join a values-driven team focused on quality, creativity and thoughtful hospitality, with the opportunity to grow within an ambitious new restaurant.

This role is offered as a salaried, 40 hour per week contract, over a 7 day operation.

You must be able to demonstrate the right to work in the UK without the requirement for sponsorship.