Relief Chef - Multi‑Site Catering, Flexible Hours

WSH Group; Bridgwater; On-site; GBP 43,000 - 44,000; Full time

Benefits offered by this job

Generous time off

Pension contributions

Life assurance

Cycle scheme

Free food on shift

Job summary

Somerset Larder is seeking on-site catering professionals to support multi-site operations across the West Country. You will work under the Head Chef and Operations Manager, preparing fresh foods while meeting quality standards and safety compliance.

The role requires willingness to travel and flexibility in hours, with opportunities to train and develop within a supportive team and a values-driven workplace.

Qualifications

• General education and numeracy are required.
• Catering experience commensurate with the role is expected.
• Experience with HACCP and food safety management is preferred.

Responsibilities

• Carry out all on site catering activities under supervision.
• Ensure food service adheres to Food Safety & Quality Management System and legal requirements.
• Ensure food is produced on time to required quality standards.
• Manage costs with wastage within agreed limits.
• Organise and deliver staff training.
• Ensure compliance with H&S legislation and site requirements.
• Order raw materials, packaging, consumables and cleaning chemicals.
• Store incoming materials correctly and ensure traceability.
• Complete quality records on time.
• Assist in budget preparation and carry out related tasks.
• Undertake projects as requested by supervisors.
• Complete training commensurate with the role.

Skills

General education

Numeracy

Organisational skills

Interpersonal skills

Catering experience

Cooking fresh foods

HACCP systems

Security vetting procedures

Large catering experience

Education

City & Guilds 706/1 & 2, NVQ L1 & L2 or Commis Chef L2

Job description

Somerset Larder is seeking on-site catering professionals to support multi-site operations across the West Country. You will work under the Head Chef and Operations Manager, preparing fresh foods while meeting quality standards and safety compliance.

The role requires willingness to travel and flexibility in hours, with opportunities to train and develop within a supportive team and a values-driven workplace.