Chef de Partie

Chef de Partie

Vegetarian, Plant-Based, Seasonal & Organic-Focused Kitchen

LOCATION

The Vedanta Way Retreat Centre, Lincolnshire

DEPARTMENT

Kitchen / Hospitality

REPORTS TO

Head Chef / Sous Chef

KITCHEN TEAM

Three chefs, supported by two part-time Kitchen Porters

FOOD STYLE

Fresh, homemade vegetarian and plant-based cooking from scratch

About the Role

The Vedanta Retreat Centre is looking for a hands-on Chef de Partie with a genuine passion for vegetarian, vegan and plant-based food, fresh ingredients and thoughtful cooking. This is a role for someone who enjoys real cooking from scratch and wants to contribute to a kitchen with a clear food ethos.

We operate with a small, close-working brigade of three chefs, supported by two part-time Kitchen Porters. Because the team is compact, this is not a role where a chef works only one section and leaves the rest to others. Everyone contributes to preparation, cooking, service, kitchen organisation, stock control and maintaining high standards of cleanliness.

The successful candidate should be comfortable working within Vedanta's vegetarian food principles and should value respectful teamwork, responsible sourcing, seasonal produce and continuous improvement.

Our Food Philosophy: Made In-House

Almost everything in our kitchen is prepared fresh and made in-house from scratch. We want chefs who enjoy working with raw ingredients and building flavour naturally rather than depending on ready-made products.

· Soups, stocks and broths

· Sauces, dressings, chutneys and marinades

· Fresh salads and vegetable preparations

· Vegetarian and plant-based main dishes

· Curries, dals, grains, pulses and legumes

· Lasagnes, pasta dishes and baked savouries

· Tofu and other plant-based protein dishes

· Desserts and sweet preparations

· Breads and baked items where appropriate

· Fresh herb, spice and seasoning blends

· Special-diet dishes for retreat guests

· Seasonal specials based on available produce

The Chef de Partie should understand flavour development, seasoning, texture, balance, cooking techniques, yields, portion control and presentation, and should take pride in making food properly from basic ingredients.

Vedanta Food Ethos

Our kitchen is fully vegetarian and food is an important part of the guest experience. The Chef de Partie must be able to work completely within Vedanta dietary requirements, including our restrictions on onion, garlic and eggs, and must take allergens and special dietary needs seriously.

Experience or a genuine interest in the following is especially welcome:

· Vegetarian cuisine

· Vegan and plant-based cooking

· Ayurvedic-inspired food

· Whole-food and natural cooking

· Organic ingredients and certified organic produce

· Seasonal British cooking

· Farm-to-kitchen and farm-to-table approaches

· Local and responsible sourcing

· Sustainable kitchen practices

· International vegetarian cuisine

Our Next Stage: New Kitchen & Food Programme

A developing role with room to contribute

Vedanta is planning a brand-new kitchen, which we hope to bring into operation from next year, subject to the project programme and completion timetable.

Alongside the new kitchen, we plan to develop on-site cookery classes with a strong focus on farm-to-kitchen cooking, seasonal produce, vegetarian and plant-based skills, and Ayurvedic-inspired cooking.

The programme is expected to launch progressively during the season. This means the kitchen team will have an opportunity to help shape not only daily guest food, but also future teaching, demonstrations and food experiences on site.

Seasonal Menu & Recipe Redevelopment

A major part of our next stage will be the redevelopment of menus and recipes around what is genuinely available, seasonal and appropriate for an increasingly organic kitchen. The Chef de Partie will support the Head Chef and Sous Chef in this work.

· Help review and redevelop seasonal menus across the year.

· Create and test recipes around seasonal vegetables, fruit, grains, pulses, herbs and other available produce.

· Adapt dishes according to crop availability rather than relying on the same ingredients throughout the year.

· Support the move towards a higher proportion of certified organic ingredients.

· Help document and standardise recipes once dishes are approved.

· Record practical yields, portion sizes, allergens, preparation methods and production notes.

· Help assess flavour, presentation, nutritional balance, practicality, waste and cost.

· Develop strong vegetarian and plant-based alternatives using natural ingredients wherever practical.

· Contribute ideas for Ayurvedic-inspired dishes and cookery-class content where appropriate.

· Help create dishes that can connect the guest experience with the farm, the season and the ingredient source.

Organic, Local & Responsible Sourcing

As Vedanta develops its organic food programme, we want chefs to understand where ingredients come from, how they are grown and how seasonal availability should influence the menu. The role will include developing practical sourcing knowledge alongside the Head Chef.

· Learn and help identify local Lincolnshire growers, farms and responsible food suppliers.

· Understand the difference between certified organic produce and general terms such as natural, local or sustainably grown.

· Support ingredient provenance, traceability and responsible purchasing.

· Build knowledge of British growing seasons and realistic local availability.

· Help compare produce for freshness, flavour, shelf life, usable yield, cost and environmental impact.

· Support stronger relationships with growers and suppliers as the programme develops.

· Look for opportunities to source vegetables, fruit, herbs and other products closer to the kitchen where practical.

· Reduce unnecessary food miles and packaging where realistic without compromising food safety or operational reliability.

· Use surplus, imperfect or abundant seasonal produce creatively.

· Support food-waste reduction, stock rotation and sensible use of ingredients.

Main Responsibilities

· Prepare and cook fresh vegetarian and plant-based food from scratch to the required standard.

· Work closely with the Head Chef, Sous Chef and wider kitchen team.

· Take responsibility for allocated preparation and service while remaining flexible across the whole kitchen.

· Complete mise en place efficiently and ensure meals are ready at the correct service times.

· Maintain consistent food quality, flavour, portioning and presentation.

· Cook vegetables confidently as a central part of a dish, not simply as a side or garnish.

· Work confidently with grains, pulses, beans, lentils, tofu, plant proteins, nuts, seeds, herbs and spices.

· Follow Vedanta ingredient restrictions at all times.

· Follow approved recipes, yields, portion standards and allergen controls.

· Maintain HACCP, temperature, labelling, storage and food-safety procedures.

· Check the quality and condition of incoming produce and report concerns promptly.

· Assist with stock rotation, deliveries and kitchen organisation.

· Help minimise food waste and make sensible use of surplus ingredients.

· Support menu development, recipe trials and seasonal production planning.

· Support cookery-class preparation or delivery when required and appropriately trained.

· Maintain a clean workstation and participate in kitchen cleaning and closing-down duties.

· Work respectfully with Kitchen Porters and support the overall cleanliness and efficiency of the kitchen.

· Report shortages, equipment faults and operational problems promptly.

Working in a Small Team

Because our kitchen team is small, teamwork is essential. We need people who notice what needs doing and help each other without creating rigid boundaries between sections or job titles.

· Work well as part of a three-chef brigade.

· Communicate clearly and respectfully throughout the day.

· Step into another area when service or production requires support.

· Help with preparation, stock organisation and cleaning during quieter periods.

· Keep your own area clean and leave it ready for the next person.

· Treat the two part-time Kitchen Porters as valued members of the kitchen team.

· Understand that maintaining the kitchen is a shared responsibility.

· Take ownership of tasks and complete them to the expected standard.

Ideal Candidate

· Professional kitchen experience, ideally at Chef de Partie level or as a strong Commis Chef ready to progress.

· A genuine passion for vegetarian, vegan or plant-based food.

· Strong confidence cooking fresh food from scratch.

· Good understanding of vegetables and seasonal produce.

· Experience or a strong interest in Ayurvedic cooking.

· Interest in organic agriculture, organic ingredients and responsible sourcing.

· An understanding of seasonality and the ability to adapt dishes around available produce.

· Good food-safety, hygiene and allergen awareness.

· Strong organisation and time-management skills.

· Ability to work independently when needed while remaining a supportive team member.

· A calm, practical approach during busy services.

· Curiosity, creativity and a willingness to learn.

· Respect for the ethos and food principles of The Vedanta Retreat Centre.

Particularly Relevant Backgrounds

Experience from any of the following environments would be especially relevant: vegetarian or vegan restaurants; plant-based kitchens; wellness or retreat centres; Ayurvedic kitchens; yoga retreats; organic or farm-to-table restaurants; sustainable hospitality; high-quality hotel kitchens; and restaurants with a strong seasonal or produce-led approach.

A candidate who personally understands and values vegetarian or plant-based living may naturally connect well with our ethos. However, the key requirement is the ability and commitment to work fully and respectfully within Vedanta's vegetarian kitchen standards.

The Kind of Chef We Want

We want somebody who genuinely enjoys ingredients and the craft of cooking.

Someone who can look at a delivery of fresh seasonal produce and think creatively about what can be made from it.

Someone who understands that vegetarian food can be exciting, colourful, nourishing and restaurant quality without losing its simplicity or integrity.

Someone who respects ingredients, growers, colleagues and guests, and who wants to help us build the next stage of the Vedanta kitchen.

Fresh Homemade Seasonal Vegetarian Plant-Based Organic-Focused Farm-to-Kitchen

This role is an opportunity to contribute to the food we serve today and to help shape the new kitchen, future seasonal menus, organic sourcing and on-site cookery programme as Vedanta develops.

Pay: £30,000.00-£32,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Free parking
• On-site parking

Work Location: In person