Chef in Southampton

room2 Southampton, 32 hours per week to include some weekends.

Lamington Group is a pioneering property and hospitality company based in the UK, best known for its room2 hometel brand. As a certified B‑Corp, we focus on long‑term value creation, place‑making, and working with like‑minded stakeholders to redefine sustainable hospitality and are committed to operating in a way that benefits People, Places and Planet. Our core values are at the heart of everything we stand for. We foster a culture of welcoming new ideas, being proactive and embracing innovation, and welcome those who feel they can bring their passion and ideas to Lamington Group. With a target pipeline of 5,000+ room keys across the UK, this is the perfect opportunity to develop your knowledge and experience as we grow into key regional cities across the UK.

Purpose of the role

As a Chef you will be responsible for preparing, cooking, and presenting high‑quality food while adhering to safety standards in our restaurants and hotels. The Chef manages ‘on shift’ kitchen operations, supervising and training staff, and developing menus, which may include creating new recipes and adjusting dishes as needed. Our Chefs also oversee the kitchen budget and ensure compliance with hygiene and food safety local regulations.

Key Responsibilities

• People
• Team‑Oriented – Fosters a collaborative and respectful working environment.
• Strong Leadership & Communication – Lead and motivate the ‘on shift’ kitchen team. Mentor, and develop staff to maximise their skills and professional growth.
• Assign and delegate prep tasks effectively to ensure timely service setup.
• Maintain prep lists and schedules for current and upcoming service days.
• Foster strong communication with the FOH team and management for seamless service.
• Train, supervise, and support the team in food safety and health procedures.
• Conduct pre‑service briefings to align the team and address key updates.
• Communicate any challenges, conflicts, or updates to the management team.
• Monitor and record staff food to analyse and justify stock variances.
• Places
• Maintain the highest food standards by ensuring adherence to recipes, specifications, and plating guidelines.
• Ensure all dishes are prepared with consistency, following proper cooking methods and presentation standards.
• Conduct regular taste tests.
• Monitor food quality during service.
• Follow the "Menu changes" policy.
• Ensure full compliance with food safety regulations (HACCP), hygiene standards, and allergen management.
• Ensure cleaning schedules are completed and documented, including deep cleans.
• Ensure proper PPE use (COSHH).
• Provide first aid and document accidents.
• Maintain the First Aid Kit.
• Oversee daily kitchen operations, ensuring smooth and efficient workflow.
• Ensure proper care, cleaning, and storage of all kitchen equipment and materials.
• Report maintenance or repair needs.
• Planet
• Enthusiastic About Room2’s Brand & Vision – Aligns with Winnie's and Room2’s values of sustainability.
• Passionate About Food & Sustainability – A genuine love for cooking and a commitment to sustainable practices.
• Follow HACCP and food safety regulations, including proper storage and labelling.
• Support HC and Kitchen supervisor with daily due diligence and record keeping.

Direct Reports

On Shift Kitchen Team

Skills and Qualities

• Respect for Sustainability & Local Ingredients – Aligns with Winnie's values of responsible sourcing and waste reduction.
• Team‑Oriented – Fosters a collaborative and respectful working environment.
• Passionate About Cooking & Quality Food – Loves preparing and serving great food.
• Calm Under Pressure – Works efficiently in a fast‑paced kitchen environment.
• Strong Work Ethic – Punctual, reliable, and committed to high standards.
• Positive Attitude & Willingness to Learn – Open to training and improving skills.
• Ability to communicate clearly with the Head Chef, sous chefs, and fellow kitchen staff.
• Strong teamwork and adaptability to support colleagues and ensure smooth service.
• Openness to feedback and continuous learning.
• Good knowledge of cooking techniques, knife skills, and ingredient preparation.
• Ability to follow recipes and plating standards consistently.
• Understanding of food safety, hygiene, and allergen protocols.
• Ability to work quickly and accurately during busy service periods.
• Strong time management to prioritise tasks and ensure smooth kitchen flow.
• Ability to multi‑task and stay organised under pressure.
• Ensuring accurate portion control and consistent plating of dishes.
• Checking food quality, freshness, and presentation before service.
• Maintaining cleanliness and organisation of the workstation.

Pay range and compensation package

Competitive salary up to £12.60ph and discretionary bonus scheme. 1 free night stay annually at our properties, with generous employee discounts thereafter. Loyalty rewards and referral bonuses. Company sick pay scheme. 2 paid volunteer days per year and annual fundraisers. Additional annual leave with length of service. Cycle to work scheme and use of gym facilities in our hotels. Access to activity workshops and an Employee Assistance Programme. Regular social activities.