Chef de Partie – The Packhorse Inn, Moulton

£32,000 basic + tronc (£38,000 OTE) + perks

Full-time | Bridge Street, Moulton, Newmarket CB8 8SP

Two AA Rosettes. Suffolk Pub of the Year.

On the edge of Newmarket, the home of British horse racing, The Packhorse Inn is a proper village pub with 16 newly refurbished bedrooms and a passionate kitchen at its heart. We're a 2 AA Rosette kitchen and winner of Suffolk Pub of the Year, led by one of the most creative chefs in Suffolk. Our menu follows the seasons: game, fish and vegetables when they're at their best. Each month we run special menus: Butcher's Best, where we break down half a Suffolk cow, and Fisherman's Catch, where we cook whatever the boats land. We also host wine dinners, sharing suppers and other events, and serve one of the best roasts around.

The role

We're looking for a Chef de Partie to join our brigade and run their own section. You'll prepare and cook dishes to Rosette standard, keep your section organised and consistent through busy services, and help bring new seasonal menus to life. This suits a chef who's already cooking well and wants to push on, with a passion for food, an eye for detail and a love of local, seasonal produce. Working alongside our Head Chef, you'll learn a huge amount every shift.

What you'll bring

Solid experience on a section in a quality kitchen, ideally at Rosette level
Care for taste, presentation and consistency on every plate
Pride in running a clean, organised section, with good knowledge of food safety and health & safety
Real enthusiasm for seasonal, local produce, and a keenness to learn whole-animal and whole-fish butchery
A team player who stays calm under pressure and is happy to support junior chefs
Ideas and curiosity, with the drive to keep developing your skills

What you'll get

£32,000 basic salary
Tronc on top, bringing OTE to around £38,000
A clear path to Sous Chef and beyond. We're a growing group of pubs and hotels across East Anglia, and we promote from within. You'll get structured development, mentoring from our Head and Regional Chefs, and a real route up through the kitchen.
Industry-accredited, nationally recognised qualifications to back up your progression
Team and individual incentives, including staff days out and trips abroad
Flexible 45-hour-per-week rota
Good staff food every shift, made with the same produce we serve our guests
Discounts on food and rooms
High-street discounts, plus reward and recognition prizes
Referral scheme worth up to £1,500 per hire
The chance to work alongside talented teams at our sister pubs and kitchens

Ready to cook at the heart of a village?

Apply now and tell us a little about the food you love to cook.

I've left the salary and OTE as placeholders. I also took the ordering, GP and cost-control duties out of the requirements, since a CDP usually wouldn't carry those. If you want the role to be more of a development step for a strong commis, I can soften the experience requirements.