Head Chef | Luxury Venue | Permanent Role

The job: lead the kitchen at a luxury hotel, creating exceptional seasonal menus, inspiring a talented team, and delivering outstanding dining experiences while maintaining the highest standards of quality, consistency, and kitchen performance.

The person: an experienced and creative Head Chef with a proven background in quality hotel or restaurant kitchens, strong leadership and commercial skills, and a genuine passion for developing teams, showcasing local produce, and delivering exceptional food and guest experiences.

What you will get in your new role

• Competitive salary between £43,000 to £47,000 per annum, plus generous tips
• A manageable 45-hour working week, promoting a healthy work-life balance
• Work alongside a supportive ownership and management team that genuinely values your expertise and creativity
• Immerse yourself in a truly beautiful working environment within a historic luxury venue
• Enjoy practical benefits including free parking and delicious staff meals on duty
• A significant opportunity to shape menus, innovate, and contribute to the hotel’s exciting growth trajectory

Responsibilities in your new role as Head Chef

As the Head Chef, you will be the heart of the kitchen, leading and inspiring the team to deliver consistently high standards across all menus – from elegant weddings and bespoke events to our captivating à la carte dining. You will:

• Plan and create seasonal menus showcasing fresh, locally sourced British produce
• Develop innovative dishes while maintaining exceptional quality and consistency
• Manage stock control, ordering, and inventory to minimise waste
• Build and maintain strong relationships with trusted suppliers
• Oversee kitchen budgets and achieve gross profit (GP) targets
• Ensure full compliance with food hygiene, HACCP, and health & safety regulations
• Lead, recruit, train, and develop a high-performing kitchen team
• Foster a positive, collaborative, and professional kitchen environment
• Maintain exceptional standards of food preparation, presentation, and service
• Drive continuous improvement across kitchen operations and team performance

Your personality, experience and qualifications

You will have proven experience as a Head Chef or Senior Sous Chef within a quality hotel or restaurant environment, ideally with a minimum of 2 years in such a leadership role within the hospitality sector. You will bring: 

• Previous experience as a Head Chef or in a similar senior kitchen leadership role
• Strong knowledge of food hygiene, HACCP, and health & safety procedures
• Proven leadership skills with the ability to motivate, manage, and develop a high-performing team
• Creative approach to menu development with a focus on flavour, presentation, and consistency
• Excellent organisational and time-management skills
• Ability to prioritise workloads and thrive in a fast-paced kitchen environment
• Hands-on, proactive approach with the ability to remain calm under pressure
• Sound understanding of cost control, stock management, and kitchen budgets
• Experience in strategic menu planning and overall kitchen management
• Excellent communication skills
• Passionate about delivering exceptional food quality and outstanding dining experiences

If you're ready to take on this exciting and permanent challenge, where your culinary vision can truly flourish, we invite you to apply. This role follows a 2-stage interview process, giving us both the opportunity to ensure a perfect fit.