Relief Solo Chef | Invoice Direct or PAYE

Ginger Hospitality; Penrith; On-site; GBP 25,000 - 33,000; Full time

Benefits offered by this job

Flexible schedule

Weekly pay via PAYE

Invoice direct roles

Ongoing flexible assignments

Access to local venues

Accommodation available (some roles)

Job summary

Ginger Hospitality is seeking an experienced Relief Solo Chef to support a quality hospitality venue in the Penrith area. The role focuses on cooking fresh dishes using local ingredients, while maintaining high standards of hygiene and consistency.

You will work independently, manage prep, service and kitchen organisation, and adapt to varying kitchen environments. Invoices or PAYE options are available, with weekly pay.

Qualifications

• Experience as a relief/solo chef in busy hotel, restaurant or fresh-food settings.
• Able to manage prep, service and kitchen organisation independently.
• Calm, reliable, and able to bring structure during busy services.

Responsibilities

• Lead the day-to-day running of the kitchen during the relief assignment.
• Prepare and cook fresh, high-quality dishes using local ingredients.
• Manage prep, service and kitchen organisation independently.
• Oversee stock rotation, ordering, wastage and kitchen controls.
• Support menu delivery and presentation standards.
• Keep the kitchen clean, organised and compliant throughout service.
• Maintain excellent standards of food safety, hygiene and allergen awareness.
• Communicate professionally with the wider venue team to ensure smooth service.

Skills

Solo chef

Independent work

Stock management

Communication

Local produce

Job description

Relief Solo Chef | Invoice Direct or PAYE

£20 per Hour + Benefits

Penrith

Benefits:

• Flexible working schedule


• Weekly pay available through PAYE options


• Invoice direct roles also available


• Ongoing and flexible assignments available


• Opportunity to work within quality local hospitality venues


• Supportive and collaborative kitchen teams


• Exposure to fresh, high quality local ingredients


• Some roles offer accommodation

This is a fantastic opportunity for an experienced Relief Solo Chef to support a quality hospitality venue in the Penrith area. The food offering is fuelled by a love for local produce, culinary craftsmanship and the joy of hosting, with dining areas that celebrate both innovation and tradition.

This role would suit a confident chef who is comfortable working independently, managing prep, service, ordering and kitchen organisation while maintaining strong standards across food quality, hygiene and consistency. You will need to be calm, reliable and able to bring structure to the kitchen during busy services.

As Relief Solo Chef, you will play a key role in ensuring guests receive fresh, well prepared dishes using high quality local ingredients. This is a great opportunity for a hands on chef who enjoys variety, takes pride in their work and can quickly settle into a professional kitchen environment.

This role does not provide accommodation, so you must be able to reliably commute or relocate to the area. Please note that this role does not provide Sponsorship, to apply you will need a full British Passport or the right to work in the UK.

Relief Solo Chef Ideal Profile:

• Experienced Chef, Head Chef or strong Sous Chef with a background in busy hotel, restaurant or fresh food kitchens


• Confident working independently as a solo chef


• Able to manage high volume services while maintaining quality and consistency


• Strong communicator with a calm and professional approach


• Commercially aware with a good understanding of stock, ordering, waste and kitchen performance


• Passionate about local produce, seasonal ingredients and fresh food


• Hands on, organised and confident managing prep, service and kitchen standards


• Reliable, flexible and able to adapt quickly to different kitchen environments

Relief Solo Chef Responsibilities:

• Lead the day to day running of the kitchen during the relief assignment


• Prepare and cook fresh, high quality dishes using local ingredients


• Manage prep, service and kitchen organisation independently


• Maintain consistency, structure and quality across the food offeringOversee stock rotation, ordering requirements, wastage and kitchen controls


• Support menu delivery and presentation standards


• Keep the kitchen clean, organised and compliant throughout service


• Maintain excellent standards of food safety, hygiene and allergen awareness


• Communicate professionally with the wider venue team to ensure smooth service


• Bring a positive, reliable and professional approach to every shift