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Company Description Revolutionising workspace hospitality since 2004, the company focuses on creating vibrant food experiences that help people feel their best, inside and out. The team is driven by creativity, individuality, and a bold approach to flavour, aiming to deliver memorable culinary moments in every workspace. Each site team is unique, made up of authentic individuals who are passionate about food and empowered to express and innovate. United by a commitment to outstanding hospitality, the company strives to offer clients the best possible experience while encouraging team members to #FuelYourIndividuality.
Role Description The Chef is responsible for preparing, cooking, and presenting high-quality dishes that align with the company’s creative and flavour-forward ethos. Day-to-day tasks include:
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- Menu planning
- Food preparation
- Maintaining food safety and hygiene standards
- Ensuring consistent quality and presentation across all services
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The role involves:
- Collaborating closely with the hospitality team
- Managing kitchen stock levels
- Monitoring waste
- Contributing ideas for new dishes and seasonal menus
The Chef will support a positive, inclusive kitchen culture, train and mentor team members as needed, and help deliver an exceptional dining experience to clients and guests. This is a full-time, on-site role based in Northampton.
Qualifications
- Strong culinary skills, including scratch cooking, menu development, and confident use of diverse ingredients and techniques.
- Sound knowledge of food safety, hygiene regulations, and best practices for kitchen cleanliness and safe food handling.
- Experience in a professional kitchen or hospitality environment, ideally within contract catering, workspace dining, or similar settings.
- Ability to work effectively under pressure, manage time and multiple tasks, and maintain high standards during busy service periods.
- Collaborative approach, with strong communication skills and the ability to support, coach, and motivate kitchen and front-of-house colleagues.
- Flexibility to adapt menus to client preferences, dietary needs, and seasonal availability, with a passion for creativity and innovation in food.
- Basic understanding of cost control, portioning, and stock management to help maintain budget and reduce waste.
- Relevant culinary qualification or professional chef training is beneficial; food hygiene certification is highly desirable.
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