Chef in Exeter

Job title

Chef

Reports to

Kitchen Manager

Location

Exeter Airport

Salary

Band 2

Hours

• 40 hours per week or as the role requires
• Purpose

To support the effective operation of the kitchen by producing high‑quality food in line with organisational standards, ensuring excellent customer satisfaction, adherence to safety and compliance requirements, and efficient use of resources.

The role contributes to the smooth running of all food and beverage outlets across Exeter Airport.

This role is exempt from the Rehabilitation of Offenders Act (ROA) (as amended). Appointment is subject to a satisfactory enhanced disclosure.

Responsibilities

• Operations
• Prepare, cook and present food in line with standard recipes, production methods, and brand presentation guidelines.
• Assist in the delivery of food for all food and beverage outlets across the facility.
• Ensure minimal food wastage and proactively report any concerns regarding stock condition, shelf life or quality.
• Support stock control processes, including goods-received checks, temperature probing, correct storage, rotation and stocktakes.
• Maintain kitchen cleanliness according to cleaning schedules, including kitchen equipment, storerooms and waste areas.
• Operate kitchen equipment safely and correctly, reporting faults immediately.
• Use the dishwasher safely and maintain hygiene standards around washing-up processes.
• Support the day‑to‑day workflow of the kitchen to maintain service efficiency.
• Maintain up‑to‑date mandatory e‑learning and training (Skillgate).
• Leadership
• Act as a positive role model for kitchen and customer service staff, promoting high standards of food quality, safety and behaviour.
• Provide guidance and informal support to customer service assistants during service periods.
• Report any breaches of discipline, procedures or performance concerns to the management team promptly.
• Contribute to a collaborative, supportive and positive team culture.
• Compliance
• Health & Safety
• Maintain a clean, safe and organised kitchen environment in accordance with health and safety standards.
• Comply with COSHH, PPE, hazard reporting, first aid procedures and safe systems of work.
• Adhere to fire safety procedures, including evacuation plans and correct use of equipment.
• Ensure safe use, monitoring and reporting of all equipment, fixtures and utensils.
• Food Safety
• Maintain the highest standards of food hygiene and handling in line with statutory regulations and company policy.
• Follow procedures for allergen control, cross‑contamination prevention, temperature control and record‑keeping.
• Security
• Maintain vigilance for risks to staff or customer security and report suspicious activity.
• Commercial
• Contribute to the efficient running of the kitchen through cost‑conscious working, reducing waste and maximising yield.
• Support portion control, stock rotation and product quality to protect margins.
• Provide feedback to the Chef Manager regarding product performance, customer feedback and menu improvements.
• Ensure standards of presentation and efficiency that support high levels of customer satisfaction and repeat business.
• Business Development
• Support the Chef Manager with ideas for menu improvement, seasonal specials or operational enhancements.
• Contribute to continuous improvement by identifying opportunities to streamline processes or enhance service.
• Help uphold LED’s brand values and customer‑focused service approach, acting as an ambassador during customer interactions.
• Support operational trials, new product testing, and implementation of new initiatives.

Essential Skills & Qualifications

• BTEC or NVQ Level 2 (or equivalent) in Professional Cookery or Hospitality.
• Minimum 1 year professional chef experience in a busy, fast‑paced environment.
• Experience in stock control.
• Strong understanding of Health & Hygiene Regulations.
• Flexibility to work weekends and evenings.

Desirable Skills

• Level 2 Food Safety Certificate.
• First Aid at Work qualification.
• Understanding of menu planning and costing.
• Emerging leadership skills.