Chef

Second Nature Belfast; Belfast City District; On-site; GBP 30,000 - 38,000; Full time

Benefits offered by this job

Two paid volunteer days per year

Friends-and-family rates at hometels

Pension contributions

Gym facilities access

Job summary

Second Nature Belfast is hiring a Chef who anchors the standard of what we serve and how our kitchen operates. You will lead from the line, manage prep lists, monitor ingredient arrivals, and ensure every plate leaves the pass with consistent care.

This role offers ownership, training, and progression within Lamington Group. You will work with front of house and suppliers, uphold safety standards, and build a lasting path in kitchen leadership.

Qualifications

• Experience in a professional kitchen with line cooking and food safety.
• Ability to coordinate prep lists and manage station priorities.
• Strong attention to detail and calm under pressure.
• Clear communication and ability to lead by example.
• Ownership of station and proactive problem solving.

Responsibilities

• Start shifts by checking bookings, organizing prep lists, and setting up kitchen stations.
• Lead from the line, cook alongside the team, and support stations during service.
• Ensure baseline presentation and quality by checking dishes at the pass and safety handling.
• Guide and support kitchen team members, sharing techniques and building confidence on the line.
• Maintain cross-department communication, inform front of house of specials, log equipment issues.
• Track food waste, manage safe storage, and correct prep errors before serving.
• Run inventory checks, coordinate with suppliers, and organise stock for the next shift.

Skills

Attention to detail

Leadership on line

Food safety knowledge

Inventory management

Team communication

Job description

WHY SECOND NATURE

Care, made daily.

Second Nature is part of Lamington Group. Hometel is a term created and owned by Lamington Group. We design and operate hometels, we combine practicality with feeling. It responds to how people actually travel and live. We also recognise the importance of the sense of being properly looked after. A team that pays attention to what guests actually need, not what a script tells us they should.

We are looking for people who care about the work in front of them and the people around them. If that sounds like you, keep reading.

THE ROLE

What's the role about?

You are the Chef at Second Nature. You anchor the standard of what we serve and how our kitchen operates. This role isn't about performing for reviews or chasing culinary badges; it is about taking raw ownership of the kitchen floor, managing ingredients with respect, and ensuring every plate that leaves the pass is prepared with consistent, unhurried care.

Your work has a direct, visible impact on how people live and feel here. You drive the daily rhythm of the kitchen, from managing morning prep lists and checking ingredient arrivals to maintaining clear safety and food safety controls. When a guest sits down to eat, they notice the substance behind the food. You are the person who ensures that the baseline of quality is hit on every single shift.

Your day is active, physical, and team-focused. You will lead from the line, prep alongside your team, monitor stock rotation, and keep communication flowing cleanly between the kitchen, front of house, and suppliers. You balance the natural pace of service with clear, calm direction, ensuring the kitchen operates efficiently while the team feels steady and supported through the rush.

This role gives back the satisfaction of running an operational machine that works. You will strengthen your practical leadership, menu management, and inventory logistics within a team that relies on straight talking and trust. We prioritize internal development and real responsibility, making this a direct path for a cook who wants to build a lasting career and lead by example on the floor.

WHO YOU ARE

Five things we hire for.

These are the Second Nature Values. We use them across every role in the Group, from Maintenance to Front of House to the kitchens. If three or more of these read like you on a good day, this is your kind of place.

Use Instinct.

You read what's needed and act on it. You back human judgement, the unmet need, the early signal, the moment of hesitation, with care.

Own It.

You finish what you start. You are honest about what works and what doesn't. The thing you spotted is yours until it's fixed.

Include All.

You build trust quickly with guests, colleagues and partners. You are open, real, and you treat the team like a team.

Stay Curious.

You ask why. You keep learning the building, the systems, the neighbourhood. You'd rather know how something works than fake it.

Think Big.

You reject 'good enough'. You spot patterns and bring better ideas, even when the small fix would do.

We don't hire for years of hotel experience. We can teach the systems. We can't teach you how to read a room.

WHAT YOU'LL DO

On a good day, you might…

• Start the shift checking booking numbers, organizing the prep list, verifying ingredient arrivals, and setting up the kitchen stations before the service rush begins.
• Lead from the line, actively cooking alongside the team and stepping in to support stations where needed to maintain a steady, calm rhythm during service.
• Ensure baseline presentation and quality standards by checking dishes at the pass, making sure food is prepared accurately, handled safely, and served with care.
• Support and guide kitchen team members throughout the shift, answering technical questions, sharing best preparation techniques, and helping build confidence on the line.
• Keep communication flowing cleanly across departments, updating front of house on daily specials or menu changes, and logging equipment maintenance issues immediately so nothing gets missed.
• Notice and act on kitchen details quickly, tracking food waste, managing safe storage practices, and correcting prep errors before it impacts a guest's meal.
• Stay one step ahead, running inventory checks, coordinating with suppliers, and organizing food rotation to ensure the next shift has the stock required to maintain standards.

WHAT YOU'LL BRING

Experience that fits the role.

• Working experience within a professional kitchen, line cooking, or food preparation environment where consistency, speed, and food safety are critical.
• Confidence coordinating prep lists and managing section priorities on the line, keeping the kitchen organized while supporting kitchen assistants and maintaining quality control.
• A reliable, methodical approach, someone who notices the small details in food quality, presentation, and cleanliness, and maintains a calm, steady rhythm during busy service windows.
• Clear communication and team skills, with a natural ability to guide kitchen colleagues, pass on feedback constructively, and lead by example during high-pressure shifts.
• A proactive mindset, someone who takes full ownership of their station, tracks food rotation and waste early, and steps in to resolve issues before they affect a guest's plate.
• Prior experience managing kitchen inventory, working with suppliers, or supervising junior cooks is a bonus, but responsibility, organizational skill, and genuine pride in the food you serve matter most.

WHY YOU'LL LOVE WORKING HERE

What you get back.

• Team that means it. You’ll work alongside people who understand that a smooth service is a collective effort. The kitchen is a deeply respected, vital part of our operation with present, hands‑on leaders who offer regular check‑ins focused on your well‑being, menu ideas, and professional growth.
• Growth that's real. We prioritize internal development and progression. Whether your path leads towards Kitchen Supervisor, Kitchen Manager, or broader operational food and beverage leadership roles across Lamington Group, we want to help you build a lasting career.
• Learning, built in. You’ll receive structured onboarding and hands‑on training to build confidence from day one. You’ll strengthen your leadership capacity, master kitchen operational standards, and gain valuable experience in inventory control, food safety compliance, and team management that stays with you.
• Time off that respects you. We know life exists outside of work. Additional annual leave that grows with length of service, company benefits, two paid volunteer days each year, and a Company Sick Pay Scheme, in addition to time to recharge. All part of creating a sustainable working environment.
• Stay with us, on us. Access friends‑and‑family rates across our hometels and wider group properties. Experience the spaces you help create and see the brand through a guest’s eyes. And have one free stay, on us!
• The day‑to‑day. Competitive benefits package including pension contributions, team support, wellbeing initiatives, Cycle to work scheme and use of gym facilities in our hotels, and the everyday essentials that help make work feel rewarding, not just routine.

WE CLOSE THE LOOP

Every applicant hears back from us, yes or no. We don't ghost.

FOR EVERYONE

A note on inclusion.

Second Nature and Lamington Group are an equal opportunities employer. We hire based on attitude and ability.

We welcome applications from every background, regardless of age, race, ethnicity, gender, sexual orientation, disability, religion or belief.

If you need any adjustments to take part in our hiring process, tell us when you apply. We’ll work with you.