Chef

Second Nature is part of Lamington Group. We design and operate hometels, combining practicality with feeling. We recognise the importance of being properly looked after, paying attention to what guests actually need.

The role of Chef at Second Nature involves anchoring the standard of what we serve and how our kitchen operates. This role is about taking ownership of the kitchen floor, managing ingredients with respect, and ensuring every plate that leaves the pass is prepared with consistent, unhurried care. You will drive the daily rhythm of the kitchen, manage morning prep lists, check ingredient arrivals, and maintain clear safety and food safety controls.

Your day will be active, physical, and team-focused. You will lead from the line, prep alongside your team, monitor stock rotation, and keep communication flowing between the kitchen, front of house, and suppliers. You will balance the natural pace of service with clear, calm direction, ensuring the kitchen operates efficiently while the team feels steady and supported.

We prioritise internal development and real responsibility, making this a direct path for a cook who wants to build a lasting career and lead by example on the floor.

We hire based on five values:

• Use Instinct: You read what's needed and act on it.
• Own It: You finish what you start and are honest about what works and what doesn't.
• Include All: You build trust quickly with guests, colleagues, and partners.
• Stay Curious: You ask why and keep learning.
• Think Big: You reject 'good enough' and bring better ideas.

As a Chef, you will:

• Start the shift checking booking numbers, organizing the prep list, verifying ingredient arrivals, and setting up the kitchen stations.
• Lead from the line, actively cooking alongside the team and supporting stations during service.
• Ensure baseline presentation and quality standards by checking dishes at the pass.
• Support and guide kitchen team members throughout the shift.
• Keep communication flowing across departments.
• Notice and act on kitchen details quickly.
• Stay one step ahead, running inventory checks and coordinating with suppliers.

You should bring:

• Working experience within a professional kitchen.
• Confidence coordinating prep lists and managing section priorities.
• A reliable, methodical approach to food quality and cleanliness.
• Clear communication and team skills.
• A proactive mindset, taking ownership of your station.
• Prior experience managing kitchen inventory is a bonus.

What you get back includes:

• A team that understands a smooth service is a collective effort.
• Growth opportunities towards Kitchen Supervisor or Manager roles.
• Structured onboarding and hands-on training.
• Additional annual leave that grows with length of service.
• Access to friends-and-family rates across our hometels.
• A competitive benefits package including pension contributions and wellbeing initiatives.

We close the loop: every applicant hears back from us, yes or no. We are an equal opportunities employer and welcome applications from every background.