Head Chef - Boutique Hotel Company - Up To £42,500 + Benefits - Buckinghamshire
IMMEDIATE START
My client is a boutique hotel nestled in the scenic countryside of Buckinghamshire, offering guests a luxurious, personal experience with locally inspired food and warm hospitality. We're proud to champion quality, sustainability, and creativity in our kitchens. We are now seeking a talented and driven Head Chef to lead our culinary team and elevate our food offering.
Role Summary:
As Head Chef, you will take full ownership of the kitchen operation, from creating and delivering seasonal menus to developing your team and managing budgets. You'll be responsible for delivering a memorable dining experience that reflects the character of the hotel and the region.
This is a hands-on role, perfect for a chef with a passion for fresh, locally sourced food and a proven track record in boutique hotels, high-end restaurants, or gastro pubs.
Key Responsibilities:
Lead the kitchen team in delivering consistently high-quality food across breakfast, lunch, dinner, and events.
Develop and execute seasonal menus using locally sourced and sustainable ingredients.
Ensure all food is prepared to the highest standard of quality, presentation, and taste.
Control stock, manage food costs and GP, and reduce kitchen waste.
Recruit, train, and mentor junior chefs and kitchen staff.
Understands all about running events & banqueting
Ensure full compliance with food safety, health, and hygiene standards (HACCP).
Work closely with the General Manager and Front of House team to ensure smooth kitchen operations and a seamless guest experience.
Take a proactive role in promoting the restaurant and hotel through menu design, themed evenings, and seasonal specials.
Liaise with local suppliers and farmers to champion regional produce.
Person Specification:
Experience as a Head Chef or strong Sous Chef in a boutique hotel, gastro pub, or fine dining setting.
Creative, passionate, and knowledgeable about current food trends and regional British cuisine.
Able to lead and inspire a small team, while maintaining a positive and professional kitchen culture.
Strong understanding of food costings, budget control, and kitchen management systems.
Excellent communication and organisational skills.
Food Safety Level 3 (or higher) and strong knowledge of allergen and HACCP procedures.
A strong work ethic and flexibility - including weekends, evenings, and special events.
Working Hours:
Full-time role, typically 45-50 hours per week.
Must be flexible to work weekends, early mornings, and evenings based on hotel service needs.
What We Offer:
Competitive salary (dependent on experience)
Opportunities for career growth within a growing boutique hotel group
Meals on duty
Staff discounts across the hotel group (rooms, dining, spa, etc.)
Uniform provided
Pension scheme
28 days paid holiday (including bank holidays)
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