Assistant chef/cook

Assistant Chef/Cook — Busy Pub Kitchen & Cafe Bistro

Overview

We’re looking for an experienced, hands-on Assistant Chef/Cook to join our fast-paced pub kitchen and cafe bistro. You’ll support the Head Chef day-to-day and take full responsibility for the kitchen in their absence, maintaining high standards of food quality, consistency, hygiene, and team leadership.

Reports To

Head Chef

Role Purpose

• Support delivery of a fresh, seasonal menu for both pub and cafe service.
• Lead the kitchen pass, coordinate service, and manage the team when the Head Chef is off-shift or on leave.
• Uphold food safety, allergen control, cost targets, and brand standards at all times.

Key Responsibilities

• Food Preparation and Service
• Prepare, cook, and present dishes to spec across breakfast, lunch, and dinner services.
• Run the pass, maintain ticket flow, and ensure timely service during peak periods.
• Support menu development, daily specials, and recipe testing with clear spec sheets.
• Standards and Compliance
• Maintain strict food hygiene and kitchen cleanliness (HACCP, COSHH, EHO-ready).
• Ensure accurate allergen, dietary, and intolerance management and communication.
• Conduct daily opening/closing checks, temperature logs, cleaning schedules, and deliveries checks.
• Leadership and People
• Supervise and train kitchen team members; delegate sections effectively.
• Set the pace, coach on standards, and foster a positive, safe working environment.
• Manage rota coverage in the Head Chef’s absence; coordinate with FOH for smooth service.
• Kitchen Management
• Support stock control: ordering, rotation (FIFO), waste tracking, and stock takes.
• Help manage gross profit targets, portions, yield, and reduce waste.
• Liaise with suppliers; ensure quality and availability of core lines.
• Cross-Function Collaboration
• Work closely with Front of House to align service timing and guest experience.
• Adapt to dual offer (pub classics and cafe bistro items), events, and private bookings.

Requirements

• Experience in a high-volume kitchen; confident running service and a section.
• Solid knowledge of food safety, allergens, and HACCP procedures.
• Ability to step up and lead the team in the Head Chef’s absence.
• Strong organisation, communication, and calm under pressure.
• Flexibility to work mornings, evenings, weekends, bank holidays.
• Right to work documentation and references.

Desirable

• NVQ Level 2/3 or equivalent in Professional Cookery.
• First Aid, Food Hygiene Level 2/3, and allergen training certificates.
• Experience across breakfast/brunch service and pub/bistro menus.
• Knowledge of GP, menu engineering, and stock systems.

What We Offer

• Competitive pay with share of tips/service charge.
• Staff meals on shift and staff discounts.
• Training, development, and progression opportunities.
• A supportive team culture in a growing, quality-focused business.

Working Pattern

• Full-time, rota-based. Mix of early cafe shifts and late pub service.
• Expected to be keyholder and duty kitchen lead when scheduled.

How to Apply

Send your CV and a brief cover note outlining your relevant experience and availability. Include any current certifications. Interviews and trial shifts will be arranged for shortlisted candidates.

Pay: £13.00-£16.00 per hour

Benefits:

• Free parking
• On-site parking

Application question(s):

• Do you hold relevant catering qualifications - Haccp, Food hygiene, Allergens

Experience:

• Catering management: 2 years (preferred)

Work Location: In person