About the Role
Building lasting culinary partnerships – connecting exceptional chefs with kitchens where both can thrive.
This a superb opportunity for someone who isn't so confident in skillset, but keen to progress, passionate and reliable, a good positive attitude to learning will take you far!
Your day to day will completely vary, one day this could be producing 150 bacon barms, and the next plating a fine dining private members event.
This club has been active for over 115 years, with a passion for wildlife and sustainability - Currently working towards GEO accreditation.
Run a designated kitchen section (e.g. hot, cold,desserts etc.), ensuring food is prepared and presented to the club’s standards.
Prepare mise en place for your section to ensure smooth service.
Cook and plate dishes in timely fashion, particularly during busy service periods.
Maintain consistency in portion control, taste, presentation, and timing.
Assist in menu planning and specials, bringing creativity while respecting seasonal/local sourcing where possible.
Monitor food quality, checking incoming stock, ensuring items are stored correctly, and identifying any sub-standard or spoiled items.
Help manage cost control: waste minimisation, proper usage of ingredients, working within budgeted food cost expectations.
Supervise, support, and mentor junior kitchen staff (Commis Chefs, and KP's) in line with the club’s standards.
Maintain high levels of cleanliness, hygiene, and organisation in your section and the kitchen as a whole.
Ensure compliance with all relevant health & safety food hygiene and allergen regulations (including HACCP, food safety certifications).
Assist with stock-taking, ordering supplies for your section, and ensuring accurate record-keeping.
Support the kitchen team in banquet / function work (external events, member events, tournaments) when required.
Operating on 5 days of 7, with two days off per week, subject to the needs of the business. (Min 40hrs per week)
Occasionally support the neighbouring Rugby Club when applicable to demands.
Deliver a quality shift, with great hygiene practices,
Free parking,
Free food & drink on shift,
Career progression and a coaching head chef who wants to build a team
Requirements
Ability to commute/relocate:
CH48 Wirral: Reliably commute or plan to relocate before starting work (required)
Experience:
Minimum 3 year as CDP or similar role.
Minimum 1 year fine dining, events, &/or rosette experience
Ability to lead a team hands on teamwork, commitment and growth, able to see the bigger picture
Licence/Certification:
Level 2 Food Hygiene Certificate (required)
H&S level 2 (required)
Allergen awareness training (required)
Work authorisation:
United Kingdom (required)
The Chef Hub is an equal opportunity employer and is committed to fostering an inclusive and diverse work environment. We do not discriminate based on race, colour, religion, gender, gender identity or expression, sexual orientation, national origin, disability, age, marital status, or any other characteristic protected by law. All qualified applicants will receive consideration for employment without regard to any of these factors.
We encourage individuals from all backgrounds to apply, please contact us directly, should you have any further questions, please ask
Eligibility to Work in the UK
At The Chef Hub, we are committed to ensuring all our team members have the legal right to work in the United Kingdom. As part of our recruitment process, all applicants must provide valid documentation demonstrating their eligibility to work in the UK in accordance with current Home Office regulations. This may include, but is not limited to, a British or Irish passport, settled or pre-settled status under the EU Settlement Scheme, or a valid visa that permits work in the UK.
£25,000 to £27,500 DOE