Chef de Partie and Commis Chef

• Manage your section during service, ensuring consistent quality, organisation, and efficiency in a high-volume, premium dining environment (Chef de Partie)
• Support the section chefs while developing your skills and technique, gaining hands-on experience in a fast-paced kitchen that prioritises precision, teamwork and high-quality produce (Commis Chef)
• Work closely with senior chefs and ensure the highest standards of quality, consistency and efficiency of your section

• Experience as a Chef de Partie or Commis Chef in a premium à la carte restaurant (2+ years preferred for Chef de Partie)
• Strong understanding of section preparation, service and kitchen organisation
• French cuisine experience highly regarded
• Ability to perform under pressure in a fast-paced service environment
• Solid understanding of food safety and hygiene standards
• Strong organisational and time management skills
• Excellent communication and teamwork
• Availability to work weekends, public holidays, and a variety of shifts
• Qualification in Commercial Cookery or equivalent

French cuisine experience highly regarded

• Access to crew discount across Lucas venues
• Ongoing training, continuous development, and opportunities for growth
• Competitive salaries
• Generous discounts in our venues
• Development opportunities to support and grow your career