What Jobs are available for Chefs in Ringwood?

Sous Chef - Poole 

32 Hours per week Friday - Monday 7.30am - 3.30pm 

£14 per hour + great benefits + no evenings!

Are you a culinary creative who lives for bold flavours, beautiful plates, and a buzzing kitchen atmosphere? Are you looking to flex your flair in the kitchen without sacrificing your evenings? This is your chance to join a passionate team in Poole , serving up vibrant, seasonal dishes that make people smile.

We’re looking for a Sous Chef who’s serious about food, thrives in a fast-paced environment, and wants to make their mark in a daytime-only kitchen where weekends are buzzing and weekdays give you space to reset.

• Supporting the  day-to-day kitchen operations with passion and precision

• Helping to craft fresh, seasonal menus that excite and inspire our guests

• Leading and mentoring the team during busy services – especially over the weekend rush

• Ensuring high standards of food quality, presentation, hygiene, and safety

• Bringing energy, ideas, and genuine love for food to the pass every day

• Have experience as a Sous Chef or strong Chef de Partie ready for the next step

• Love creating and serving food that’s full of flavour, colour, and care

• Are highly organised and calm under pressure – especially during those busy brunch and lunch periods

• Thrive in a collaborative team and love contributing to a positive kitchen culture

• Are passionate about fresh ingredients, sustainability, and making each plate memorable

About Us

Personality behind every plate

Dine provides tailored food services to 140 clients in the business and industry sector. With over two decades of industry experience, we pride ourselves on offering a personalised approach to our clients, whilst delivering outstanding service. Our passion lies in creating great-tasting menus, promoting sustainability, and proudly working with local suppliers and communities. That's why our menus feature only locally sourced, seasonal, and sustainable ingredients with a target of reaching Climate Zero by 2030.

Our secret ingredient - our people!

If you've got what it takes to join some of the food service industry's best and brightest, we want to hear from you. Chefs, customer assistants, support and office roles: explore our live vacancies today.

• Assisting the Head Chef in all aspects of kitchen management, including food preparation, cooking, and presentation.
• Supervising and mentoring a team of chefs and kitchen staff, ensuring high performance and adherence to standards.
• Contributing to menu planning and development, including creating new dishes and specials.
• Managing inventory, ordering supplies, and controlling food costs to meet budgetary targets.
• Ensuring strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Conducting regular quality checks of all dishes leaving the kitchen.
• Training new kitchen staff on culinary techniques, recipes, and operational procedures.
• Maintaining the cleanliness and organisation of the kitchen, including equipment and storage areas.
• Deputising for the Head Chef in their absence, overseeing all kitchen operations.
• Collaborating with front-of-house staff to ensure smooth service and excellent customer satisfaction.
• Monitoring stock levels and implementing waste reduction strategies.
• Staying abreast of culinary trends and developing innovative dishes.
• Ensuring compliance with all health and safety legislation.

• A recognised culinary qualification or apprenticeship.
• A minimum of 5 years of experience working in high-quality restaurant kitchens, with at least 2 years in a supervisory or sous chef role.
• Proficiency in a wide range of cooking techniques, both classical and modern.
• Strong knowledge of food safety and hygiene standards.
• Excellent leadership, communication, and team management skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Proven experience in inventory management and cost control.
• A passion for food and a commitment to culinary excellence.
• Flexibility to work shifts, including evenings, weekends, and public holidays.
• Good understanding of menu costing and development.

• Assist the Head Chef in planning, directing, and supervising all culinary activities.
• Oversee daily kitchen operations, ensuring smooth service and exceptional food presentation.
• Develop innovative and appealing menu items, considering seasonal availability and cost-effectiveness.
• Manage inventory, including ordering supplies, controlling stock levels, and minimizing waste.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Collaborate with front-of-house management to ensure seamless guest experiences.
• Participate in financial management, including budget control and cost analysis.
• Conduct regular kitchen inspections and implement corrective actions as needed.
• Contribute to a culture of creativity, teamwork, and continuous improvement within the culinary team.
• Perform administrative tasks and reporting remotely as required by the hybrid model.

• Proven experience as a Sous Chef or equivalent senior culinary role in a similar establishment.
• A strong passion for culinary arts and a deep understanding of various cooking techniques.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in menu costing, inventory management, and staff training.
• Solid knowledge of food safety and sanitation standards.
• Ability to work effectively under pressure in a fast-paced environment.
• Creative flair and a commitment to delivering high-quality dishes.
• Flexibility to work a hybrid schedule, including some remote work.
• Relevant culinary qualifications or certifications are preferred.

• Develop and test new, innovative recipes for a variety of digital platforms, ensuring they are clear, accurate, and appealing.
• Create engaging and high-quality food content, including written recipes, blog posts, and potentially video demonstrations.
• Collaborate with the marketing and content teams to align culinary content with brand strategy and audience engagement goals.
• Maintain a high standard of culinary execution and presentation, even in a home-based kitchen setting.
• Research food trends, ingredients, and cooking techniques to inform recipe development.
• Potentially host or participate in live online cooking sessions or workshops.
• Ensure all recipes adhere to relevant food safety and hygiene standards during the development process.
• Manage ingredient sourcing and cost-effectiveness for developed recipes.

• Professional culinary qualification (e.g., NVQ, City & Guilds) or equivalent extensive professional experience.
• Minimum of 5 years of experience working as a Sous Chef or in a similar senior kitchen role.
• Proven ability in recipe development and testing, with a strong understanding of culinary principles and techniques.
• Exceptional cooking skills across various cuisines and dietary requirements.
• Excellent written and verbal communication skills, with the ability to write clear and engaging recipe instructions.
• Self-motivated and disciplined, with the ability to manage workload and deadlines effectively in a remote work environment.
• Proficiency with digital tools and online collaboration platforms.
• Experience with food photography or videography is a strong plus.
• A passion for food and a creative, innovative mindset.

Sous Chef - Boutique Hotel, Lyndhurst

£33,000 - £38,000 a year - Full-time

Benefits

• Employee discount
• Gym membership
• Company pension
• Meals provided
• Uniform provided
• 28 days paid holiday
• Tips
• Discount on dining
• Gym and Golf membership

About us:

We are a boutique hotel located in the heart of Lyndhurst, offering 26 rooms and serving breakfast, lunch, afternoon tea, and dinner daily. We pride ourselves on delivering an informal fine dining experience, with menus that reflect the seasons and ingredients sourced locally from the New Forest.

The role:

We are seeking a passionate and experienced Sous Chef to join our kitchen team on a full-time, permanent basis.

Main responsibilities:

• Support the Head Chef
• Maintain high standards of hygiene
• Assist with ordering and stock control
• Contribute to seasonal menu development

Requirements:

• Minimum one year's experience in a similar role
• Own transport is essential (no live-in accommodation available)

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.