Head Restaurant Chef at Brocket Hall

Brocket Hall is reimagining its iconic riverside restaurant—formerly Auberge du Lac—into a vibrant new dining destination set within the historic 18th-century hunting lodge, beside the tranquil River Lea. Overlooking the breathtaking grounds of the Brocket Hall estate, the new restaurant will pair contemporary design, mood-lit interiors, and a stylish modern bar with a fresh culinary direction.

We’re creating an atmosphere that is relaxed yet refined—modern yet respectful of its heritage—offering a sophisticated and energetic guest experience in a truly majestic setting. This is a rare opportunity to be part of an exciting launch that blends timeless character with a bold, new perspective on hospitality.

We are seeking an innovative, hands-on Head Chef to lead the culinary direction of this exciting new chapter. You will be responsible for shaping and delivering a compelling menu that reflects the venue’s character and ambition, while overseeing all aspects of kitchen operations—from team leadership to sourcing, cost control, and quality assurance.

Job tasks :

• Oversee the day-to-day running of the kitchen at the new restaurant, ensuring smooth and efficient service.
• Work closely with the Estate Executive Chef to deliver the agreed culinary vision and maintain high operational standards.
• Ensure the kitchen is properly staffed, structured, and aligned to both restaurant and wider estate service needs.
• Deliver a seasonal, modern menu with consistent execution, ensuring dishes meet agreed standards for presentation and flavour.
• Contribute to new dish development, specials, and occasional bespoke menus in line with the restaurant’s identity.
• Maintain accuracy, attention to detail, and quality across all sections of the kitchen during service.
• Lead and mentor the kitchen brigade, supporting training, performance, and professional growth.
• Promote a positive, disciplined, and team-oriented kitchen culture.
• Set clear expectations and lead by example during both preparation and service periods.
• Uphold all food safety, hygiene, and allergen regulations, ensuring all necessary records and procedures are in place.
• Maintain equipment, cleanliness, and kitchen systems to meet both legal and estate compliance standards.
• Take ownership of kitchen P&L performance, working to achieve agreed GP targets, control labour costs, and manage overall kitchen profitability.
• Manage ordering, stock rotation, and wastage to ensure quality and control food costs within target margins.
• Support event catering, private dining, and special occasions across the Brocket Hall estate.

Represent the restaurant and kitchen team professionally across estate departments and external functions

Requirements

Benefits