Head Chef
This is an exceptional opportunity for a talented Head Chef to join one of North Yorkshire’s most prestigious luxury hotel kitchens. Set within acres of grounds, the property is recognised with five red stars and two Michelin Keys, offering a refined hospitality environment with outstanding standards across food, service and guest experience.
The role is based within a highly regarded restaurant and wider hotel operation, leading food quality across fine dining, casual restaurants, bars, private events and room service. The restaurant operates seven days a week, with around 45 covers during evening service and high volume Sunday lunch trade, making this a brilliant opportunity for a Head Chef who can balance creativity, consistency, organisation and strong leadership.
You will be joining a large, structured brigade of around 32 chefs with strong staff retention and a supportive senior team. The kitchen is well managed, professional and focused on development, giving the successful Head Chef the opportunity to lead, inspire and continue driving standards within a quality led hotel environment.
This role would suit a Head Chef or strong Senior Sous Chef with experience in a high end modern British restaurant, ideally within an AA Rosette, luxury hotel, fine dining or high end restaurant setting. You will need strong attention to detail, excellent kitchen management skills and the ability to deliver consistent standards across a busy multi outlet hotel operation.
This role does not provide accommodation, so you must be able to reliably commute or relocate to the area using the relocation support.
Please note that this role does not provide Sponsorship, to apply you will need a full British Passport or the right to work in the UK.
Head Chef Ideal Profile:
- Proven experience as a Head Chef or Senior Sous Chef in a high end modern British restaurant or luxury hotel kitchen
- Experience within AA Rosette, fine dining or quality led hotel environments would be highly beneficial
- Strong leadership skills with the ability to manage, mentor and schedule a large kitchen brigade
- Commercially aware, with experience managing food costs, gross profit, stock rotation and kitchen labour budgets
- Detail focused with the ability to drive standards across quality, presentation, consistency and service delivery
- Strong communication skills, with the ability to build relationships across Front of House, hotel departments and senior stakeholders
- Up to date knowledge of HACCP, food safety, kitchen compliance and health and safety standards
Benefits:
- Complimentary bespoke uniform
- Complimentary meals whilst on duty
- Refer a Friend bonus
- Holiday Buy and Sell Scheme
- Complimentary employee parking
- Complimentary state of the art onsite gym with personal trainer support
- 31 days annual leave, including bank holidays, increasing with service
- Professional development opportunities at all levels
- Reimbursement on work shoes, sight tests and professional memberships
- Access to exclusive hospitality discounts, rewards and wellbeing support
- Employee Assistance Programme and onsite wellbeing champions
- Team Member of the Month Awards
- Discounts across restaurants, spa products, gift shop and hotel stays
- Cycle to work scheme
- Stream access to instantly access wages
- Health cash plan
Head Chef Responsibilities:
- Lead the day to day running of the kitchen across the restaurant and wider hotel food operation
- Drive food quality, consistency and presentation across fine dining, casual restaurants, bars, private events and room service
- Manage, mentor and develop a large kitchen brigade, supporting training, retention and team performance
- Design seasonal, high end menus with a focus on creativity, local sourcing and brand standards
- Control food costs, stock rotation, ordering, gross profit and kitchen labour budgets
- Maintain excellent standards across HACCP, food safety, hygiene, allergen management and kitchen compliance
- Work closely with management, Front of House and wider hotel departments to improve service efficiency and guest satisfaction
