Somerset Larder, an award winning business, is looking for a Chef Manager to help support our continued growth and join our team on the Hinkley Point Project. Based at HPC and working alongside our teams at Hinkley Campus and Sedgemoor Campus in demonstrating the company values consistently and within the vision of “Nourishing the Community”.

This is an exciting opportunity for an enthusiastic individual to join a growing business. The successful candidate will undertake operational management for food production within an onsite catering unit – managing, supporting and guiding staff for the highest attainable standards in quality of food preparation, production and service consistently and for the variety of food and menus on offer to customers.

South West Larder offers a generous benefits package which includes:

  • Employee Assistance Programme
  • Free meal provided during shift
  • Ongoing Learning, Development & Training
  • Access to Occupational Health
  • Cycle Scheme
  • Pension Scheme (5% matched)

Somerset Larder are proud to have supported our clients, remaining fully operational despite the recent challenges for the catering and hospitality sector, thus creating a stable and safe environment for our workforce.

Key Responsibilities, Accountabilities and Duties:  


  • Contribute towards the implementation of the relevant strategy for the overall success of food production and menu/product development across the Somerset Larder operation, supporting the management team, and liaising with other colleagues as appropriate, whilst monitoring opportunities for suggesting further improvement/development of operations & services
  • Liaise and network actively with Catering colleagues, suppliers and professional associates, establishing positive & proactive relationships with key stakeholders to enable sharing  initiatives and solutions in the continuous development/improvement of Somerset Larder operations and services, for the attainment of financial aims and other strategic objectives (KPIS) 


  • Manage and lead the kitchen team for the consistent attainment and delivery of agreed production and service standards within the catering unit, through exercising professionally supportive and motivational leadership
  • Ensure that food preparation & production and menu planning is carefully planned and agreed with the kitchen team, and is continuously delivered to the customer’s requirements and agreed quality standards
  • Undertake accountability for the attainment of KPIs (Key Performance Indicators) for food production relating to the catering outlet within the organisation’s strategic aims and business objectives
  • Undertake the management of stock control and purchasing of goods for the outlet kitchen,liaising with the Operations & Culinary Director ensuring ‘best value’ for purchased goods
  • Undertake the management for Hygiene, Health and Safety relating to food production and services withinthe food productionarea, ensuring that requirements are discussed and clarifiedwith staff and implemented consistently, incorporating up-to-date legal compliance and best practice in line with policy and procedure, embracing the ZERO harm culture
  • Monitor food production & service standards in line with policy standards, ensuring that any issues are professionally addressed in a responsive and timely manner

People Management

  • Support the Food & Beverage Operations Manager in undertaking effective recruitment and development of staff, alongside HR colleagues and in line with lawful, best practice
  • Ensure that strategic training and development plans are implemented in the business unitas appropriate and are thereafter consistently managed to the agreed standards
  • Undertake responsibility to ensure the consistent, effective performance management of staff, addressingmatters of employee conduct and performance via agreed ‘best practice standards’, in regular liaison with the Food & Beverage Operations Manager and undertaking additional guidance from HR colleagues as required

Communication and Development

  • Lead, contribute or participate with colleagues in regularly convened staff forum across the organisation’s broader catering/hospitality operation, in order to establish, agree and implement consistently high standards of food and menu production, and overall operating service  throughout
  • Work & liaise effectively and supportively with all other colleagues & departments in the interests of contributing to a professional work environment
  • Assist across the operational boundaries within Somerset Larder, in-keeping with the role and/or working development opportunities
  • Assist with implementation of policies for the continual improvement of food production, range, variety  and service, under the direction of the Operations & Culinary Director and in liaison with other management colleagues as appropriate
  • Participate alongside other management colleagues as agreed, in undertaking presentations, demonstrations and instructional training and development, aimed at attaining and developing agreed quality standards through enhancing and maintaining staff skills
  • Support a ‘continuous improvement’ ethos within the outlet, raising awareness amongst the team of product development and service initiatives, whilst identifying and discussing opportunities for further operating and service development with the Food & Beverage Operations Manager  and other colleagues as appropriate


  • Ensure that all personal actions are in line with the overall environmental aims of Somerset Larder, undertaking all tasks in an environmentally sustainable manner – promoting environmental sustainability where opportunity presents.


Incorporating our Larder Values ‘Togetherness‘ ‘Nurture‘ ‘Pride‘ and ‘Planet

Desirable Qualifications

  • Food Safety Level 3 (or able to achieve)
  • Trainer/training qualification or proven understanding of principles through experience
  • City & Guilds 706/1 & 2, NVQ level 2 or Commis Chef Level 2 or equivalent

Pre-requisite Characteristics

  • Conscientious, kind, respectful and supportive to team members
  • Sound verbal and written communicator including influencing and guiding staff
  • Flexible approach to working hours/days
  • Demonstrable knowledge and skills of customer service excellence, including customer liaison and engagement
  • A working knowledge of operational compliance for Health & Safety Regulations related to industrial catering business operations, including current knowledge of the latest requirements
  • A current, sound knowledge and awareness of the key issues affecting the hospitality industry
  • Sound administration and financial acumen with food production and catering management (e.g. stock control, budgets)
  • Quality catering/Chef experience with a variety of menus and size of operation
  • Knowledge of food safety management (FSM) /HACCP systems operation
  • Able to work well in demanding situations and against time pressures
  • Able to lead others to minimise wasteful practices
  • Hygienic approach and manner
  • Committed to zero harm and sustainable practices

Enhancing Qualities

  • Able to conduct effective team and individual meetings and reviews
  • Recruitment, management and development of people
  • Performance Management knowledge and skills
  • Liaison and networking skills, able to work in partnership with others
  • Food Hygiene Level 4 (formerly ‘Advanced’)
  • Food production management skills, gained in a similar environment, scope and scale
  • Numerate, and able to manage budgets
  • Adaptable, flexible to changes and new practices
  • Able to work independently
  • Able to manage and prioritise own workload
  • IT/digital literate

How to apply

Please send your CV and a covering letter stating which position you are applying for to: 

Successful applicants will be required to provide a three year employment history and five year address history, and must be able to evidence their right to work in the UK so that security clearance can be obtained as these roles are associated with a nuclear regulated site.

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