Chef - CPK

South West Larder: Togetherness, Nurture, Pride, Planet

Full Time: 39 hours per week

Salary: £19.99 per hour

Location: Central Production Kitchen, North Petherton

Closing Date: 14/08/2026

Interviews: Week Commencing - 24/08/2026

Want to work for a company where Togetherness, Nurture, Pride and Planet are at the heart of everything they do? Then look no further, Somerset Larder produces fresh food and meals to go using locally sourced ingredients from all over the west country. Our philosophy is to nourish the community with amazing produce, to employ local people and to train apprentices for future careers in the catering and hospitality sector.

At Somerset Larder, our Values have been set by our staff. Our Values exist for the good of our working lives and company performance. Our Values are:

- Togetherness - “Be a tractor not a trailer.”
- Nurture - “You grow, I grow, we grow.”
- Pride - “We can and we will”
- Planet - “We’re part of a bigger picture”

You will take pride in ensuring the food we make to order is produced to a high standard of quality. This is varied and creative role, so you will also assist in planning our menus and food provision, taking into account any allergen constraints or equipment availability.

Skills / Knowledge / Experience Required

Good general education and numeracy skills.

Responsibilities

Carry out all on site catering activities under the direction of the Head Chef / Catering Operations Manager / Site Supervisors. • Ensure all food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System and any relevant legal requirements. • To ensure all food is produced on time to the required quality standards. • To prepare & serve food at additional functions as required by key customers. • To ensure the all kitchen facilities and all equipment is cleaned in accordance with the prescribed method and to the correct schedule. • To assist the Head Chef / Catering Operations Manager / Site Supervisors in planning menu’s and food provision in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints, to meet customer orders. • To ensure catering provision is carried out cost effectively with product rejects and waste within agreed limits. • To be involved in the development and implementation of new products, packaging, methods and equipment as required by Somerset Larder. • To organise and/ or carry out all production staff training • To ensure all work is carried out in accordance to the relevant H&S legislation and Codes of Practice, together with any specific on-site requirements of key customers. • To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required. • To ensure all incoming raw materials and packaging when delivered is in accordance with the specifications and is stored in the correct areas of the site. • To advise relevant managers of all planned maintenance required or carried out and any repairs following unplanned breakdowns. • To ensure all quality records are completed accurately and on time. • To ensure all traceability requirements are fully complied with. • Following the receipt of any customer complaints, assist in investigation of the cause and recommend/implement appropriate corrective action. Trend analysis of customer complaints should be carried out in conjunction with Head Chef / Catering Operations Manager / Site Supervisors. • Carry out specific food service tasks as required. • Assist the Head Chef / Catering Operations Manager / Site Supervisors in the preparation of the relevant aspects of the company budget. • Carry out projects or other tasks as requested by the Head Chef / Catering Operations Manager / Site Supervisors. • Complete Training as commensurate with the role.

Requirements

Ability to work as part of a team; A flexible approach to working hours; Be supportive of colleagues; Keen to learn on the job; Hold Food Safety Level 2 (or be able to achieve on appointment); Be honest and trustworthy; Able to work independently; Have a can-do approach; Hygienic approach and manner; Committed to zero harm and sustainable practices; City & Guilds 706/1 & 2, NVQ Level 1 & 2 or Commis Chef Level 2.; First aid trained; Level 2 Food Safety Qualification; H & S Qualification (Desirable); Good organisational skills.; Good interpersonal skills including clear concise communication.; Relevant catering experience commensurate with position; Cooking experience of fresh foods; Experience of Food Safety Management/ HACCP systems operation; Gain insight in to the NNB particular way of working, with understanding for the need of enhanced security and vetting procedures.; Previous Large Catering experience.