Chef

Jaks Bar & Smokehouse

Full TimePermanentNot specifiedHospitality

Posted 15 March 2026Closes 22 March 2026

Apply for this role ⇄ Compare with another role

👤 For candidates

🤖 Enhance with AI

›Use AI menu tools for cost optimisation
›Leverage digital inventory systems for supply tracking
›Apply compliance apps for hygiene monitoring

📈 Disruption outlook

1 yr

5 yrs

10 yrs

% risk of significant disruption

🎓 Learn now

📚 For full-time, part-time & evening courses on the Isle of Man, visit University College Isle of Man (UCM)

🏢 For employers

🔄 Alternatives

💻 TechnologyKitchen Display Systems

Automate order tracking and workflow coordination

🤖 AI AgentMenu Engineering Software

Optimise menu pricing and ingredient sourcing

🌍 OutsourcingFood Delivery Partnerships

Reduce kitchen workload during peak hours

⚡ Recommendation

🔀 Hybrid approach

Combine chef expertise with digital tools for efficiency and compliance gains

Microsoft Copilot & M365

Power Automate

Streamline inventory and ordering workflows

Copilot for Excel

Analyse costs and menu profitability

Teams

Coordinate kitchen staff and shift schedules

35% Medium riskAI 48%

AI Exposure (AIOE)48%

Chefs and Head Cooks

O*NET 35-1011.00

Top Skills

Food Production Attention to Detail Time Management

⭐ Growing🇬🇧 Visa eligible↑ 0% Claude Index

Job Description

Chef required for a busy kitchen, with hours to include nights, weekends, and bank holidays. For more details and to apply contact davidw@barbarycoast.im or 01624663786

Automation Risk

Automation probability35%

AI exposure (AIOE)48%

While some routine kitchen tasks like inventory management and ordering can be automated or augmented by software, the core chef responsibilities—culinary creativity, team leadership, and quality control—require hands-on skill and judgment. AI tools can assist with menu planning, costing, and compliance monitoring, but most tasks remain human-driven due to their physical, creative, and social nature.

Task analysis

Direct and participate in the preparation, seasoning, and cooking of food items.
Monitor sanitation practices to ensure compliance with health and safety regulations.
Supervise and coordinate activities of kitchen staff during busy service periods.
Order and requisition food or supplies to ensure efficient kitchen operation.
Inspect supplies, equipment, and work areas to ensure conformance to standards.
Estimate amounts and costs of required supplies and assign prices to menu items.
Instruct and train cooks or kitchen staff in food preparation and presentation.
Check the quality of raw and cooked food products to ensure standards are met.
Plan and update menu items based on seasonality, cost, and customer feedback.

Automatable AI-assisted Human-only

Occupational Classification

✨ Bright Outlook🇬🇧 UK Skilled Worker Visa Eligible

UK SOC2020: 5434 — Chefs

O*NET: 35-1011.00 — Chefs and Head Cooks

AI analysis: 16 March 2026

UK Salary Benchmark

Food and beverage service activities · ONS ASHE 2024 annual earnings

scale £20k

UK sector median

£15,733

UK sector mean

£19,455

£0£5k£10k£15k

👤 For Candidates

AI & future-of-work guidance

🤖 Enhance with AI

›Use AI menu tools for cost optimisation
›Leverage digital inventory systems for supply tracking
›Apply compliance apps for hygiene monitoring

📈 Disruption outlook

1 yr

5 yrs

10 yrs

% risk of significant disruption

🎓 Learn now

📚 For full-time, part-time & evening courses on the Isle of Man, visit University College Isle of Man (UCM)

🏢 For Employers

Strategic hiring options & technology alternatives

🔄 Alternatives

💻 TechnologyKitchen Display Systems

Automate order tracking and workflow coordination

🤖 AI AgentMenu Engineering Software

Optimise menu pricing and ingredient sourcing

🌍 OutsourcingFood Delivery Partnerships

Reduce kitchen workload during peak hours

⚡ Recommendation

🔀 Hybrid approach

Combine chef expertise with digital tools for efficiency and compliance gains

Microsoft Copilot & M365

Power Automate

Streamline inventory and ordering workflows

Copilot for Excel

Analyse costs and menu profitability

Teams

Coordinate kitchen staff and shift schedules

Key Skills

Food ProductionAdvancedAttention to DetailAdvancedTime ManagementIntermediateTeamworkIntermediateHealth and SafetyIntermediateQuality Control AnalysisIntermediateMenu DevelopmentIntermediateCleaningIntermediateCustomer and Personal ServiceIntermediate

Knowledge Areas

Food ProductionProduction and ProcessingCustomer Relationship ManagementHealth and Safety ProceduresBudgeting and Resource ManagementAdministration and ManagementTeam Leadership and Collaboration

O*NET Competency Skills

CoordinationMonitoringManagement of Personnel ResourcesSocial PerceptivenessSpeakingTime ManagementCritical ThinkingService OrientationActive ListeningInstructingJudgment and Decision MakingReading ComprehensionActive LearningComplex Problem SolvingLearning Strategies