Chef de Partie in Oxford

We are currently recruiting for a Sous Chef to join our team at one of our conference venues in Oxford OX1 3RG.

Wilson Vale is an established, quality-led contract caterer. We work with amazing clients across the UK who place huge value on great food as a key part of their culture and community. We work in office restaurants, independent schools and at conference venues with the same high-end ethos throughout.

We are looking for a positive, honest and reliable employee to join our friendly and hardworking team. We can offer good training and prospects within our team for the right candidate.

As Chef de Partie, you'll play a key role in the daily operation of the kitchen, preparing and cooking dishes to a consistently high standard. Working closely with the Senior Chefs and wider kitchen team, you'll help deliver fresh, seasonal and innovative food from around the world, with all dishes prepared from scratch. We're looking for someone who is passionate about fresh ingredients, takes pride in their work and brings creativity and flair to the menu. You'll help maintain high standards across every service, supporting the smooth running of the kitchen and contributing to an excellent food and hospitality experience.

• Prepare and cook dishes to a consistently high standard, catering to the needs of all customers.

• Deliver fresh, seasonal and innovative food in line with Wilson Vale brand standards.

• Take responsibility for your section, ensuring all dishes are prepared and served on time.

• Maintain high standards of food safety, hygiene and Health and Safety, including completing relevant records.

• Follow allergen procedures and ensure accurate communication of allergen information.

• Assist with stock control, ordering, stock rotation and minimising food waste.

• Support the Executive Chef, Head Chef and Sous Chefs with daily kitchen operations and service delivery.

• Work collaboratively with the wider kitchen team, supporting colleagues and sharing knowledge where appropriate.

• Contribute ideas for menu development, bringing creativity and flair to the food offering.

• Help train and support junior team members, encouraging high standards and teamwork.

This is a permanent contract working 40 hours a week on a rota basis. You'll work 5 out of 7 days between 7am and 11pm.