Job Description

JOB DESCRIPTION -- FULL-TIME CHEF

Job Title:

Full-Time Chef

Reports To:

Head Chef / Kitchen Manager / General Manager

Department:

Kitchen / Back of House (BOH)

Employment Type:

Full-Time (40 hours per week, including evenings, weekends, and bank holidays)

JOB PURPOSE

The Chef is responsible for preparing, cooking, and presenting high-quality dishes in line with the pub's menu and standards. The role ensures food safety, consistency, cleanliness, and efficiency while supporting the smooth day-to-day operation of the kitchen.

KEY RESPONSIBILITIES

1. FOOD PREPARATION & COOKING

Prepare, cook, and present dishes to specification and portion standards. Ensure all food is produced consistently, to a high standard of quality and presentation. Follow recipes, prep lists, and daily service plans accurately. Prepare food in a timely manner during service to meet expected waiting times. Assist with menu changes, specials, and seasonal offerings.
2. FOOD SAFETY & HYGIENE

Comply with Food Safety Act, HACCP, and Food Standards Agency regulations. Maintain excellent personal hygiene and ensure correct food handling at all times. Monitor and record fridge, freezer, and cooking temperatures. Follow allergen management procedures accurately and confidently. Prevent cross-contamination and follow cleaning schedules rigorously.
3. KITCHEN OPERATIONS

Assist with daily opening and closing of the kitchen. Maintain a clean, organised, and well-stocked workstation. Ensure correct storage, labelling, dating, and rotation of food (FIFO). Minimise food waste and report issues with quality or stock. Use kitchen equipment safely and report faults immediately.
4. STOCK CONTROL & DELIVERIES

Receive and check deliveries for quality, quantity, and temperature. Store deliveries correctly following food safety guidelines. Assist with stock rotation and stock takes. Notify management of low stock levels or supply issues.
5. TEAMWORK & COMMUNICATION

Work collaboratively with other chefs, kitchen porters, and FOH staff. Communicate effectively during busy service periods. Support junior kitchen staff where required. Follow instructions from Head Chef/Kitchen Manager.
6. HEALTH & SAFETY

Adhere to all health & safety policies and procedures. Use knives and equipment safely at all times. Report accidents, hazards, or near misses immediately. Maintain a safe working environment for staff and guests.
SKILLS & ATTRIBUTES

Strong cooking and food preparation skills Good time management and ability to work under pressure High attention to detail and consistency Knowledge of food safety and allergens Ability to work well in a team Reliable, punctual, and professional attitude
EXPERIENCE & QUALIFICATIONS

Essential:

2 years Kitchen experience Previous experience as a Chef or Cook in a professional kitchen Basic understanding of food hygiene and allergen awareness
Desirable:

Level 2 Food Safety & Hygiene Certificate Experience in pub or high-volume kitchen environment Experience with menu development or specials
WORKING CONDITIONS

Fast-paced kitchen environment Standing for long periods Exposure to heat, sharp tools, and kitchen equipment Evening, weekend, and bank holiday work required
PERFORMANCE INDICATORS

Food quality and consistency Compliance with food safety standards Speed and efficiency during service Cleanliness and organisation of the kitchen Teamwork and communication Waste control and stock management
JOB DESCRIPTION -- FULL-TIME CHEF

Job Title:

Full-Time Chef

Reports To:

Head Chef / Kitchen Manager / General Manager

Department:

Kitchen / Back of House (BOH)

Employment Type:

Full-Time (40-48 hours per week, including evenings, weekends, and bank holidays)

JOB PURPOSE

The Chef is responsible for preparing, cooking, and presenting high-quality dishes in line with the pub's menu and standards. The role ensures food safety, consistency, cleanliness, and efficiency while supporting the smooth day-to-day operation of the kitchen.

KEY RESPONSIBILITIES

1. FOOD PREPARATION & COOKING

Prepare, cook, and present dishes to specification and portion standards. Ensure all food is produced consistently, to a high standard of quality and presentation. Follow recipes, prep lists, and daily service plans accurately. Prepare food in a timely manner during service to meet expected waiting times. Assist with menu changes, specials, and seasonal offerings.
2. FOOD SAFETY & HYGIENE

Comply with Food Safety Act, HACCP, and Food Standards Agency regulations. Maintain excellent personal hygiene and ensure correct food handling at all times. Monitor and record fridge, freezer, and cooking temperatures. Follow allergen management procedures accurately and confidently. Prevent cross-contamination and follow cleaning schedules rigorously.
3. KITCHEN OPERATIONS

Assist with daily opening and closing of the kitchen. Maintain a clean, organised, and well-stocked workstation. Ensure correct storage, labelling, dating, and rotation of food (FIFO). Minimise food waste and report issues with quality or stock. Use kitchen equipment safely and report faults immediately.
4. STOCK CONTROL & DELIVERIES

Receive and check deliveries for quality, quantity, and temperature. Store deliveries correctly following food safety guidelines. Assist with stock rotation and stock takes. Notify management of low stock levels or supply issues.
5. TEAMWORK & COMMUNICATION

Work collaboratively with other chefs, kitchen porters, and FOH staff. Communicate effectively during busy service periods. Support junior kitchen staff where required. Follow instructions from Head Chef/Kitchen Manager.
6. HEALTH & SAFETY

Adhere to all health & safety policies and procedures. Use knives and equipment safely at all times. Report accidents, hazards, or near misses immediately. Maintain a safe working environment for staff and guests.
SKILLS & ATTRIBUTES

Strong cooking and food preparation skills Good time management and ability to work under pressure High attention to detail and consistency Knowledge of food safety and allergens Ability to work well in a team Reliable, punctual, and professional attitude
EXPERIENCE & QUALIFICATIONS

Essential:

2 years Kitchen experience Previous experience as a Chef or Cook in a professional kitchen Basic understanding of food hygiene and allergen awareness
Desirable:

Level 2 Food Safety & Hygiene Certificate Experience in pub or high-volume kitchen environment Experience with menu development or specials
WORKING CONDITIONS

Fast-paced kitchen environment Standing for long periods Exposure to heat, sharp tools, and kitchen equipment Evening, weekend, and bank holiday work required
PERFORMANCE INDICATORS

Food quality and consistency Compliance with food safety standards Speed and efficiency during service Cleanliness and organisation of the kitchen Teamwork and communication Waste control and stock management
Job Type: Part-time

Pay: 13.50-14.40 per hour

Benefits:

Discounted or free food Flexitime Free parking
Education:

A-Level or equivalent (required)
Experience:

Pub Kitchen: 2 years (required)
Work Location: In person