Chef

Job Description: Chef (32 Hours per Week)
Location

Museum & grounds

Role Overview

As a Chef, you will be a key member of the Catering Team, contributing to a food offer that is carefully considered, well crafted, and rooted in local quality. Your work will support the our client's ambition to deliver an outstanding visitor experience, ensuring food service reflects the same consistent care, attention, and respect for standards visitors encounter throughout the museum and grounds.

Working closely with the Head Chef and colleagues across catering and the wider museum, you will help maintain a calm, well-organised, and professional kitchen environment that consistently supports the visitor experience.

Key Responsibilities

• Support the Head Chef to prepare and cook high-quality food


• Ensure meals meet agreed standards for quality, presentation, taste, and portion control.


• Contribute to a food offer that is locally sourced where possible and aligned to local quality expectations.


• Maintain a calm, well-organised, and professional kitchen environment during service.


• Work collaboratively with the wider Catering Team to ensure smooth kitchen operations and clear communication.


• Follow all food safety, hygiene, and cleaning procedures to comply with relevant legislation and internal policies.


• Maintain stock control processes, including rotation (e.g., FIFO) and managing deliveries where required.


• Support smooth service delivery to enhance the overall visitor experience across museum and grounds.


• Adhere to brand and operational standards, ensuring consistency across service periods.


• Assist with menu preparation, kitchen prep, and day-to-day production tasks as required.

Essential Skills & Experience

• Demonstrable experience working in a professional kitchen environment.


• Strong understanding of food preparation, cooking methods, and service standards.


• Commitment to food safety and hygiene practices.


• Ability to work calmly under pressure and maintain standards during busy periods.


• Team-focused attitude with the ability to communicate clearly with the Head Chef and colleagues.


• Pride in delivering well-crafted food rooted in quality and attention to detail.

Desirable

• Experience in hospitality, catering, or visitor-facing environments.


• Knowledge of local sourcing practices and seasonal menu planning.


• Experience supporting training or coaching within a kitchen team.

Competencies

• High standards and attention to detail


• Organisation and reliability


• Professional and respectful conduct


• Collaboration across teams


• Customer-focused mindset aligned to visitor experience