About the Role
Step into a varied chef role that blends the prestige of boutique hotels and wedding venues with hands-on, fresh-food cooking. You’ll enjoy the change of scenery and flexible scheduling—perfect for chefs stepping back from full kitchen management but still wanting to create culinary experiences.
Location: Across Gloucestershire (travel by car between venues)
Contract type: Temporary – ongoing, flexible bookings
Start date: Immediate
Driving: Essential (valid UK driving licence + own vehicle)
Pay: Competitive hourly rates – £16 to £20+ per hour (DOE)

Responsibilities

• Prepare and present fresh, seasonal menus at weddings, private parties, and boutique hotels
• Set up, service, and close kitchens across different venues
• Work closely with venue teams and clients to ensure outstanding quality
• Uphold food safety and hygiene standards consistently
• Self-manage prep, stock, and cleaning on-site with minimal oversight

Ideal Candidate

• Extensive experience as a Chef, Sous Chef, or Chef de Partie with strong fresh-food credentials
• Comfortable working on an hourly basis with flexible hours, including weekends
• Equipped with a valid driving licence and reliable vehicle for regional travel
• Prefers autonomy and varied assignments without full kitchen leadership pressure
• Highly organised, punctual, and professional

What We Offer

• £16–20+ per hour, reflecting market standards in Gloucestershire event catering
• Regular, ongoing bookings—no long-term commitment, but reliable work
• Flexible assignments tailored to your availability
• Weekly pay and full transparency on hours worked
• Pre-event briefs, on-site support, and travel expense coverage

Job Type: Temporary
Pay: £16.00-£20.00 per hour

Work authorisation:

• United Kingdom (required)

Work Location: In perso

• Prepare and present fresh, seasonal menus at weddings, private parties, and boutique hotels
• Set up, service, and close kitchens across different venues
• Work closely with venue teams and clients to ensure outstanding quality
• Uphold food safety and hygiene standards consistently
• Self-manage prep, stock, and cleaning on-site with minimal oversigh