Chef

Care, made daily.

Second Nature is part of Lamington Group. Hometel is a word Lamington Group created and owns. We design and run hometels, places that are practical but still feel good to stay in, built around how people actually travel and live. Feeling properly looked after matters too, so our teams pay attention to what guests actually need, not what a script tells them to do.

We’re looking for people who care about the work in front of them and the people around them. If that sounds like you, keep reading.

What’s the role about?

You are the Chef at Second Nature. Food is how you express yourself here. Every dish that leaves your kitchen carries your standards, your creativity, and your care. You work as part of a kitchen team that leads with both precision and passion.

You know consistency is the foundation of trust. You bring new ideas without losing sight of what guests expect. You manage ingredients and costs with the same attention you give to flavour and plating.

This role is about more than cooking. You’re helping build a kitchen culture where standards are high, learning never stops, and every person knows their work matters.

Five things we hire for.

These are the Second Nature values. We use them across every role in the Group, from Maintenance to Front of House to the kitchens. If three or more of these sound like you on a good day, this is your kind of place.

Use Instinct. You taste the sauce and know something’s off before a guest says a word. You read the kitchen’s rhythm, when morale is flagging, when someone needs help, and adjust with precision and warmth.

Own It. Every plate that leaves your section is yours. You set the standard, lead by example, and don’t wait for someone else to catch a mistake. You finish the job, including helping a struggling teammate.

Include All. Your kitchen team trusts you because you’re real with them. You celebrate their wins, own your own mistakes openly, and create space where people can take risks without fear. That’s where good ideas come from.

Stay Curious. You try seasonal ingredients and new techniques, but you don’t chase trends at the cost of consistency. You ground new ideas in what guests expect from Second Nature, and deliver it well.

Think Big. You imagine menus that reflect our values: local, sustainable, memorable. You’re not just cooking today’s service, you’re helping build a food identity that guests come back for.

We don’t hire for a big hotel name on your CV. We can teach you the systems. We can’t teach you how to read a room.

On a good day, you might…

• Deliver consistently great food that reflects our standards, every service.
• Follow recipes and plating standards closely, so every dish meets our specification.
• Keep food safety, hygiene and allergen protocols front of mind, always.
• Work quickly and accurately under pressure, keeping your station organised and prioritising well.
• Keep portion control and plating consistent, so every guest gets the same quality.
• Check food quality and presentation throughout service, catching issues before plates go out.
• Support your teammates during busy periods, and stay open to feedback.
• Champion sustainable, local ingredients and help cut waste in your daily work.

Experience that fits the role.

• Solid cooking experience in a fast-paced kitchen, whether that’s a hotel kitchen, a restaurant, or somewhere else entirely. A big hotel name on your CV isn’t required.
• A genuine passion for cooking and food quality.
• A calm head under pressure and a strong work ethic.
• Attention to detail and the ability to follow standards precisely.
• A positive attitude, team spirit, and openness to feedback.
• Solid food safety knowledge, or a real willingness to learn…