Head Chef

Job Description:

Head Chef vacancy, country house style hotel with Restaurant, Banqueting (75 wedding in 2026), Afternoon tea, breakfast. £40,000 – £45,000 per annum. 48 hour contract.

This is an excellent opportunity for an experienced Sous Chef who is ready to take their first step into a Head Chef position. Working closely with and reporting to the Executive Chef, the successful candidate will take responsibility for maintaining high culinary standards, leading the kitchen team and ensuring a consistently excellent experience for every guest.

The Role: As Head Chef, you will oversee the daily running of the kitchen, ensuring that food is prepared and presented to a high standard across all areas of the hotel.

Your responsibilities will include:

• Leading, motivating and developing the kitchen team.
• Managing the day-to-day operation of the kitchen.
• Supporting the Executive Chef with menu development and seasonal changes.
• Ensuring consistency in food quality, presentation and portion control.
• Maintaining high standards of food hygiene, cleanliness and health and safety.
• Managing stock levels, ordering and supplier relationships.
• Monitoring food costs, reducing waste and supporting agreed financial targets.
• Creating effective kitchen rotas and managing staffing levels.
• Training and mentoring junior members of the brigade.
• Ensuring the kitchen is prepared for restaurant service, functions, weddings and other hotel events.
• Working collaboratively with the wider hotel and front-of-house teams.
• Deputising for the Executive Chef when required.
• Have experience working as a Sous Chef or in a similar senior kitchen role.
• Be ready to progress into their first Head Chef position.
• Have strong leadership, communication and organisational skills.
• Be passionate about producing high-quality, consistently presented food.
• Be confident managing a busy kitchen and multiple service requirements.
• Have a good understanding of food costs, stock control and waste management.
• Have excellent knowledge of food hygiene, allergens and health and safety requirements.
• Be calm, reliable and solutions-focused when working under pressure.
• Be committed to developing and supporting their team.
• Have the flexibility required to work evenings, weekends and bank holidays