Job Description

We are seeking a talented, passionate, and experienced Head Chef to lead the kitchen operation at a distinguished country house hotel. The successful candidate will be responsible for delivering a high-quality, seasonal menu that reflects the character of the property while ensuring excellence in food preparation, team management, and kitchen operations. This is a hands-on leadership role with the opportunity to shape a memorable dining experience for guests across a la carte service, events, and private functions.

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Key Responsibilities:

Lead the kitchen brigade in daily operations, ensuring consistency in food quality, presentation, and service.

Create and develop seasonal menus with a focus on local, fresh, and sustainable ingredients.

Oversee food preparation, plating, and service to maintain exceptional standards.

Ensure full compliance with food hygiene, health & safety, and allergen regulations.

Manage food costs, stock levels, and supplier relationships to meet gross profit targets.

Recruit, train, mentor, and motivate a high-performing kitchen team.

Collaborate with the events and management team to design bespoke menus for weddings, private dining, and special occasions.

Implement and maintain kitchen documentation including HACCP, cleaning schedules, and due diligence records.

Manage kitchen rotas and maintain strong staff performance and morale.

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Candidate Requirements:

Minimum 3 years' experience as a Head Chef or Senior Sous Chef in a quality-focused kitchen.

Strong knowledge of British and modern European cuisine.

Demonstrated leadership, communication, and organisational skills.

Proven ability to manage budgets, control stock, and minimise waste.

High standards of cleanliness, professionalism, and attention to detail.

Up-to-date knowledge of food safety, allergens, and HACCP procedures.

Flexible and committed, with the ability to work evenings, weekends, and during peak trading periods.

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Desirable Attributes:

Experience working in a luxury hotel or fine dining environment.

Relevant culinary qualifications (e.g., NVQ Level 3 or equivalent).

Familiarity with managing kitchen operations for weddings and events.

Level 3 Food Safety certification.

Job Type: Full-time

Pay: 45,000.00-49,000.00 per year

Work Location: In person