Chef

BaxterStorey; Northampton; On-site; GBP 26,000 - 34,000; Full time

Job summary

BaxterStorey is seeking a Chef for an on-site role in Northampton, responsible for preparing, cooking and presenting high-quality dishes aligned with our flavour-forward ethos. You will plan menus, manage kitchen stock, monitor waste, and uphold food safety standards while training and mentoring team members to deliver an exceptional dining experience for clients and guests.

This full-time role calls for a collaborative, creative chef committed to cost control and seasonal innovation in a busy

Qualifications

• Strong culinary skills including scratch cooking and menu development.
• Knowledge of food safety, hygiene regulations and safe food handling.
• Experience in a professional kitchen or hospitality setting.
• Ability to work under pressure and manage multiple tasks during busy service.
• Collaborative approach with strong communication to coach and motivate staff.
• Flexibility to adapt menus to client preferences and seasonal availability.
• Basic understanding of cost control and stock management.
• Culinary qualification or professional chef training is beneficial; food hygiene certification desirable.

Responsibilities

• Prepare, cook and present high-quality dishes aligned with the company’s creative and flavour-forward ethos.
• Plan menus, food preparation, maintain food safety and hygiene standards, and ensure consistent quality across services.
• Collaborate with the hospitality team, manage kitchen stock, monitor waste, and contribute ideas for new dishes and seasonal menus.
• Train and mentor team members and help deliver an exceptional dining experience to clients and guests.

Skills

Culinary skills

Food safety

Professional kitchen experience

Under pressure

Team communication

Menu development

Cost control & waste

Culinary qualification

Education

Culinary qualification

Job description

Company Description

Revolutionising workspace hospitality since 2004, the company focuses on creating vibrant food experiences that help people feel their best, inside and out. The team is driven by creativity, individuality, and a bold approach to flavour, aiming to deliver memorable culinary moments in every workspace. Each site team is unique, made up of authentic individuals who are passionate about food and empowered to express and innovate. United by a commitment to outstanding hospitality, the company strives to offer clients the best possible experience while encouraging team members to #FuelYourIndividuality.

Role Description

The Chef is responsible for preparing, cooking, and presenting high-quality dishes that align with the company’s creative and flavour-forward ethos. Day-to-day tasks include menu planning, food preparation, maintaining food safety and hygiene standards, and ensuring consistent quality and presentation across all services. The role involves collaborating closely with the hospitality team, managing kitchen stock levels, monitoring waste, and contributing ideas for new dishes and seasonal menus. The Chef will support a positive, inclusive kitchen culture, train and mentor team members as needed, and help deliver an exceptional dining experience to clients and guests. This is a full-time, on-site role based in Northampton.

Qualifications

• Strong culinary skills, including scratch cooking, menu development, and confident use of diverse ingredients and techniques.


• Sound knowledge of food safety, hygiene regulations, and best practices for kitchen cleanliness and safe food handling.


• Experience in a professional kitchen or hospitality environment, ideally within contract catering, workspace dining, or similar settings.


• Ability to work effectively under pressure, manage time and multiple tasks, and maintain high standards during busy service periods.


• Collaborative approach, with strong communication skills and the ability to support, coach, and motivate kitchen and front-of-house colleagues.


• Flexibility to adapt menus to client preferences, dietary needs, and seasonal availability, with a passion for creativity and innovation in food.


• Basic understanding of cost control, portioning, and stock management to help maintain budget and reduce waste.


• Relevant culinary qualification or professional chef training is beneficial; food hygiene certification is highly desirable.