Chef de Partie (Breakfast)

On-site in Manchester·Added today (last checked 22 Oct)

Eastlands Venue Services Limited

45 open roles

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Overview

Work mode: On-site, Manchester
Contract: Permanent contract

Pay & benefits

Private Medical Insurance (Vitality) – including Virtual GP access and rewards
Group Life Assurance – 4x salary paid to your nominated beneficiary
Birthday Day Off – an extra day to celebrate
Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks
Employee Assistance Programme & Wellbeing Platform – including counselling support
Employee Discounts Platform (Blackhawk) – cashback and savings across major retailers
Company Pension Scheme
Generous Holiday Allowance – plus bank holidays
Career Development Opportunities – with progression across the campus

The role

Medlock Square marks a bold new chapter in the evolution of the Etihad Campus - a vibrant, year‑round destination for culture, leisure and entertainment, set alongside two global icons: the Etihad Stadium, home of Manchester City Football Club, and the landmark Co‑op Live arena.

Named after the River Medlock that runs beneath the site, the development celebrates Manchester's industrial heritage while shaping its next era of city‑defining experiences. Manchester is known worldwide for its sport, music and entertainment - and Medlock Square will build on that legacy, creating a landmark home for exceptional shared moments and elevating the city's position as one of Europe's most dynamic, fast‑growing destinations.

At the heart of this new district will be an extraordinary food and beverage offer: from relaxed coffee houses and all‑day dining to flagship restaurants and premium culinary experiences. Designed to serve both everyday visitors and major event audiences, Medlock Square will deliver high‑quality hospitality all week long and across the events calendar.

Key Responsibilities

As a Chef de Partie, you'll play a key role in delivering high-quality breakfast and lunchtime dining experiences across the Etihad Campus.

You'll take ownership of your section, ensuring efficient food preparation, consistent presentation and smooth service delivery. With a particular focus on breakfast and lunch operations, you'll help maintain high culinary standards while supporting junior team members and contributing to an organised, positive kitchen environment.

While the role will primarily focus on breakfast and lunch service, flexibility will be required to support other culinary operations, including Premium Hospitality, Conference & Events and matchday services, depending on business needs.

You will be responsible for:

Kitchen Operations

Manage your section efficiently, primarily focusing on breakfast and lunch preparation and service.
Ensure consistent food quality, presentation, portion control and smooth service delivery.
Maintain organised mise en place, stock rotation and minimise food waste.
Support other kitchens, matchdays and events when operationally required.

Food Safety & Compliance

Maintain high food safety and hygiene standards in line with HACCP, allergen management and company procedures.
Ensure correct food storage, labelling and temperature controls.
Report any equipment faults, maintenance issues or hazards.

Leadership & Team Development

Coach and support junior chefs and Kitchen Assistants.
Maintain a positive, organised and efficient kitchen environment.
Lead by example through professionalism, teamwork and communication.

Menu & Product Innovation

Contribute to breakfast and lunch menu development, seasonal specials and dish trials.
Ensure consistent execution and presentation of new menu items.

Skills & Expertise

Essential

Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up.
Experience preparing and delivering quality breakfast and/or lunch service in a professional kitchen.
Confidence working with fresh ingredients and a range of cooking techniques, particularly breakfast and daytime dining dishes.
Level 2 Food Hygiene and Safety qualification (or willingness to obtain).
Good understanding of food safety practices, HACCP and allergen management.
Strong organisational skills with the ability to manage preparation and service efficiently.
Ability to work independently within an assigned section while supporting the wider kitchen team.
A positive, team-focused attitude with strong communication skills.
Availability for early starts and flexibility to support occasional evenings, weekends, matchdays and events in line with operational requirements.

Desirable

NVQ Level 2 or 3 in Professional Cookery (or equivalent qualification).
Experience in breakfast, brunch, hotel, restaurant or high-volume hospitality operations.
Previous experience within stadiums, arenas, Conference & Events or premium hospitality environments.
Experience contributing to menu development or seasonal food offerings.