Job Description You'll take the lead on our salad section, preparing both dressed and naked salads, along with a daily meat and vegetarian cold protein option for the lunchtime salad bar. Three days a week, you'll also be responsible for preparing a cooked-to-order main course, served live at the counter during lunch. On these days, you'll engage directly with customers—cooking, plating, and providing a warm, engaging service experience. In addition to food preparation, you'll support the team with kitchen health and safety, cleaning duties, accurate labelling, and completion of FS13 paperwork. You’ll also assist the Head and Sous Chef with menu planning and weekly stocktaking. While previous experience in a high-paced kitchen with a daily changing menu is beneficial, it's not essential—we’re looking for someone who’s eager to learn and able to take direction. Strong multitasking skills, initiative, and confidence in a client-facing role are essential. You should be well organised, hardworking, creative, and comfortable engaging with customers as part of the dining experience. Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order