Senior Chef

The HPC Jobs Service supports local people into exciting, long-term careers across our Project.

Leadership & Section Management

• Capable of seamlessly stepping in and running all operational sections of the central production kitchen, including: Main Kitchen, Salad Room, Bakery, Cold Room, Goods In.

Quality & Dish Oversight

• Monitor, check, and maintain high standards for all dishes regarding quality, portion size, temperature, and presentation prior to leaving the kitchen.

Dispatch Oversight

• Oversee the dispatch process to ensure all outgoing orders are complete, correctly packaged, labelled, and dispatched on time to customer requirements.

Food Production

• Prepare and cook high-quality food efficiently in line with company standards and menu specifications. Assist with additional functions as required.

Training

• Lead the hands-on training of new Chefs and Apprentices, teaching them preparation techniques and cooking methods for menu items they have not cooked before.
• Nurture the culinary growth of staff through demonstration, constructive feedback, and daily support.

Operations & Reporting

• Maintain clear communication with Chef Supervisors and Management regarding daily operations, production progress, section issues, or stock needs.
• Work efficiently to minimise food waste.
• Ensure raw materials and packaging received meet specifications and are stored correctly in storage areas. Assist in stock orders when required.
• Contribute to the testing and implementation of new products, prep methods, and menu items.

Health, Safety & Compliance

• Ensure all production strictly complies with the Somerset Larder Food Safety & Quality Management System (FSMS), HACCP principles, allergen controls, and relevant legislation.
• Maintain clean work areas and ensure equipment across all sections is operated safely and cleaned correctly.
• Complete all required food safety, temperature records and traceability records.
• Ensure labels are legible & accurate (date, allergens, ingredients).

Qualifications

• NVQ Level 2/3 in Professional Cookery (or equivalent experience).
• Food Safety Level 2 (or higher).

Skills and Knowledge

• Culinary & Section Expertise
• Proven ability to run and manage all central production kitchen sections, including the Main Kitchen, Salad Room, Bakery, and Cold Rooms.
• Exceptional eye for detail in checking dish presentation, portion sizes, and adherence to spec sheets before dispatch.
• Strong understanding of central distribution processes, ensuring orders are accurately picked, packed, temperature-controlled, and dispatched on schedule.
• Ability to break down complex cooking methods and teach implementation of new dishes effectively to team members and apprentices.
• Food Safety, Hygiene & Compliance
• Deep working knowledge of HACCP, allergen control protocols, cross-contamination prevention, and food safety standards.
• Proficient in maintaining accurate food traceability records, temperature logs, and quality check documentation.
• Operational Efficiency
• Practical knowledge of waste control measures.
• Knowledge of raw material storage, goods-in verification, and rotation standards across frozen, ambient and chilled storage.
• Mentorship & Nurturing
• Demonstrates patience, empathy, and clear guidance when training chefs and apprentices on new recipes, techniques, and kitchen section routines.
• Teamwork & Collaboration
• Works proactively alongside section team members to support production and maintain smooth kitchen workflow.
• Communication
• Excellent verbal communication skills; effectively relays section updates, stock needs, and operational issues up to supervisors/management and updates staff.
• Adaptability & Resilience
• Stays calm and structured under high-volume time pressures; adaptable to shift rotational needs across different kitchen areas.
• Positive Attitude
• Brings a "can-do" approach to work, fostering pride, high morale, and togetherness within the central production team.

For this role you must have evidence of right to work in the UK. As a project, we do not discriminate on the grounds of age, gender, race, colour, religion, disability or sexual orientation, and we welcome applications from all sections of the community.