Senior Chef

South West Larder: Togetherness, Nurture, Pride, Planet

Full Time: 39 hours per week

Salary: £21.56

Location: Central Production Kitchen, North Petherton

Closing Date: 21/08/2026

Interviews: Week Commencing - 31/08/2026

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”

Leadership & Section Management

Section Management: Capable of seamlessly stepping in and running all operational sections of the central production kitchen, including:

- Main Kitchen
- Salad Room
- Bakery
- Cold Room
- Goods In

Quality & Dish Oversight: Monitor, check, and maintain high standards for all dishes regarding quality, portion size, temperature, and presentation prior to leaving the kitchen.

Dispatch Oversight: Oversee the dispatch process to ensure all outgoing orders are complete, correctly packaged, labelled, and dispatched on time to customer requirements.

Food Production: Prepare and cook high-quality food efficiently in line with company standards and menu specifications. Assist with additional functions as required.

Training

Training: Lead the hands-on training of new Chefs and Apprentices, teaching them preparation techniques and cooking methods for menu items they have not cooked before.

Skill Development: Nurture the culinary growth of staff through demonstration, constructive feedback, and daily support.

Operations & Reporting

Reporting: Maintain clear communication with Chef Supervisors and Management regarding daily operations, production progress, section issues, or stock needs.

Waste: Work efficiently to minimise food waste.

Stock & Deliveries: Ensure raw materials and packaging received meet specifications and are stored correctly in storage areas. Assist in stock orders when required.

Menu Implementation: Contribute to the testing, and implementation of new products, prep methods, and menu items.

Health, Safety & Compliance

Food Safety & HACCP: Ensure all production strictly complies with the Somerset Larder Food Safety & Quality Management System (FSMS), HACCP principles, allergen controls, and relevant legislation.

Hygiene & Equipment: Maintain clean work areas and ensure equipment across all sections is operated safely and cleaned correctly.

Record Keeping: Complete all required food safety, temperature records and traceability records.

Label Checking: Ensure labels are legible & accurate (date, allergens, ingredients)

Requirements

NVQ Level 2/3 in Professional Cookery (or equivalent experience); Food Safety Level 2 (or higher).; Multi-Section Capability: Proven ability to run and manage all central production kitchen sections, including the Main Kitchen , Salad Room , Bakery , and Cold Rooms .; Quality Assurance: Exceptional eye for detail in checking dish presentation, portion sizes, and adherence to spec sheets before dispatch.; Dispatch Operations: Strong understanding of central distribution processes, ensuring orders are accurately picked, packed, temperature-controlled, and dispatched on schedule.; Training Techniques: Ability to break down complex cooking methods and teach implementation of new dishes effectively to team members and apprentices.; Food Safety Management: Deep working knowledge of HACCP, allergen control protocols, cross-contamination prevention, and food safety standards.; Traceability & Auditing: Proficient in maintaining accurate food traceability records, temperature logs, and quality check documentation.; Waste Management: Practical knowledge of waste control measures,; Stock Control: Knowledge of raw material storage, goods-in verification, and rotation standards across frozen, ambient and chilled storage.; Mentorship & Nurturing: Demonstrates patience, empathy, and clear guidance when training chefs and apprentices on new recipes, techniques, and kitchen section routines.; Teamwork & Collaboration: works proactively alongside section team members to support production and maintain smooth kitchen workflow.; Communication: Excellent verbal communication skills, effectively relays section updates, stock needs, and operational issues up to supervisors/management and updates staff.; Adaptability & Resilience: Stays calm and structured under high-volume time pressures, adaptable to shift rotational needs across different kitchen areas.; Positive Attitude: Brings a "can-do" approach to work, fostering pride, high morale, and togetherness within the central production team.