Head Chef

50000 Approximately 2000 Gratuities Paid Overtime 45-Hour Contract January 2027 Start

An excellent opportunity has arisen for an experienced Head Chef or accomplished Senior Sous Chef ready for their first Head Chef appointment to take charge of the kitchen at a well-established family-run country hotel in the Berkshire countryside.

This is a varied hands-on leadership position overseeing a busy restaurant weddings private dining and a substantial seasonal outdoor dining operation.

With a 50000 base salary 45-hour contract and paid overtime the position offers an attractive package alongside the opportunity to lead an established settled kitchen team.

The current Head Chef is retiring in January after a successful tenure creating an opportunity for the incoming chef to build upon an established operation while bringing their own ideas experience and leadership style.

Located in the Berkshire countryside near Bracknell Windsor and Ascot this independent family-run hotel has 46 bedrooms and extensive grounds spanning approximately 10 acres.

The food operation is substantial and varied incorporating a 70-cover restaurant outdoor garden dining private dining afternoon tea weddings and corporate events. Seasonal dining includes summer cabanas and private winter dining pods.

With restaurant dining busy summer periods and an established weddings and events business the kitchen requires a Head Chef who is comfortable managing several different styles of service simultaneously.

The existing brigade consists of approximately seven team members who are accustomed to working flexibly across different kitchen sections.

As Head Chef youll take overall responsibility for the kitchen leading from the front while maintaining excellent standards across the hotels restaurant weddings events and seasonal dining operations.

This is very much a hands-on position. The owners are looking for someone who enjoys cooking leads by example and can build strong relationships with an already established team.

Your responsibilities will include:

• Managing the day-to-day operation of the hotels kitchen.

• Leading and developing an established brigade of approximately seven.

• Overseeing restaurant wedding banqueting and private dining services.

• Developing seasonal menus across the hotels different dining operations.

• Planning and organising preparation for simultaneous restaurant and event services.

• Maintaining consistently high standards of food quality and presentation.

• Managing stock control ordering food costs and kitchen organisation.

• Supporting the recruitment training and development of kitchen staff.

• Maintaining excellent food hygiene health and safety standards.

• Working closely with the owners and wider management team to develop the food offering.

Youll have the opportunity to shape the future direction of the kitchen while benefiting from an established business and an experienced team.

• 45-hour weekly contract.

• All additional hours paid at the applicable hourly rate.

• Flexibility required across restaurant services weddings and events.

• Early middle and late shifts according to business requirements.

• January 2027 start with the possibility of joining during December for a handover with the retiring Head Chef.

The Package

• 50000 base salary.

• Approximately 2000 annual gratuities dependent on distribution.

• Potential package circa 52000 before overtime.

• 45-hour contract with paid overtime.

• 28 days holiday increasing with service.

• Staff discounts across the hotel.

• Training and development opportunities.

• Employer pension.

• Uniform provided.

• Free on-site parking.
  

Were looking for a capable and experienced chef who understands the demands of a busy multifunctional hotel kitchen.

Youll ideally have:

• Previous Head Chef experience or a strong proven Senior Sous Chef background.

• Hotel experience including weddings and banqueting.

• Strong menu-development skills and an excellent understanding of fresh-food cooking.

• The ability to organise multiple dining operations and services.

• Confidence managing an established kitchen team.

• Excellent communication and leadership skills.

• A genuinely hands-on approach to kitchen management.

• Good experience across a variety of kitchen sections ideally including pastry and desserts.

• Strong commercial awareness including stock management purchasing and food costs.

• The ability to remain organised and composed during busy periods.

The owners are particularly interested in a chef who is comfortable working across different sections rather than relying on a rigidly divided brigade.

An experienced Senior Sous Chef looking for their first Head Chef position will be considered provided they have the operational experience and leadership ability required to take responsibility for the entire kitchen.

This is an opportunity to take charge of an established country hotel kitchen without inheriting an operation that needs rebuilding.

Youll be joining a settled team working directly with the owners and overseeing a diverse food operation that combines restaurant dining with a substantial weddings and events business.

The 50000 salary 45-hour contract paid overtime and additional gratuities provide an attractive package while the planned retirement of the existing Head Chef offers the possibility of an organised handover.

For an established Head Chef looking for a new environment or an accomplished Senior Sous Chef ready to take full responsibility for a kitchen this offers a substantial leadership opportunity within an independent family-run hotel.

Required Experience:

IC