Head Chef

C&E-Recruitmen; Chichester; On-site; GBP 52,000 - 60,000; Full time

Benefits offered by this job

Competitive salary up to £60,000

Possible bonus

Daytime hours

Thu–Mon pattern

Shape food concept

Work-life balance

Holiday entitlement increasing with服务

Seasonal/local/organic produce

Scenic woodland setting

Job summary

Destination Dining Venue in Chichester is seeking an ambitious Head Chef to lead the kitchen and shape a seasonal small-plates concept inspired by British cuisine and organic produce.

You will oversee a small team, drive menu development and ensure excellent standards in a unique woodland setting with stunning coastal views. The role offers daytime hours and scope to influence the guest experience.

Qualifications

• Experience as Head Chef or senior Sous Chef seeking next step.
• Experience in a 2 AA Rosette or higher kitchen.
• Proven track record in fresh, high-quality cuisine.
• Strong leadership and team development skills.
• Passion for seasonal British cuisine and local organic produce.

Responsibilities

• Lead a small kitchen team of three full-time chefs, supported by one casual chef.
• Develop seasonal small-plates concept centred around British cuisine.
• Maintain food quality, standards and cost controls.
• Source and utilise locally produced, organic ingredients.
• Ensure exceptional guest experience in a destination dining setting.

Skills

Head Chef experience

Leadership

Rosette kitchen

Fresh/seasonal cuisine

Menu development

Local/organic produce

Provenance

Foraging interest

Job description

Head Chef - Destination Dining Venue

We are currently recruiting for an ambitious and talented Head Chef to lead the kitchen of an exciting destination dining venue set within 70 acres of beautiful woodland, wildflower meadows and landscaped grounds.

This is a fantastic opportunity for a creative chef to help shape and grow the food offering, developing a seasonal small-plates concept centred around British cuisine, locally sourced ingredients and organic produce. With panoramic views towards the Sussex coastline and a strong connection between food, nature and the surrounding landscape, this is a unique opportunity for a chef who wants genuine creative input and the chance to build something special.

The Perks

As Head Chef you can expect the following:

• A competitive salary of up to £60,000
• Potential bonus on top
• Predominantly daytime hours
• Thursday to Monday working pattern
• Opportunity to shape and develop the food offering
• Excellent work-life balance compared with a traditional restaurant operation
• Holiday entitlement increasing with length of service
• The opportunity to work with seasonal, locally sourced and organic produce
• A unique setting surrounded by woodland and countryside with views towards the Sussex coastline

The Place

Our client is a unique destination combining contemporary art, nature, landscape and food within an impressive 70-acre setting.

At the heart of the site is a beautiful restaurant nestled amongst the trees, with panoramic views towards the Sussex coastline.

The food philosophy is centred around seasonal and foraged ingredients alongside organic produce from the estate's own Home Farm, with a focus on nourishing, delicious and locally sourced food.

The restaurant operates Thursday to Monday, with summer service from 11am to 4pm and winter service from 11am to 3pm. There is also a Friday evening service during the summer months.

The restaurant sees around 150 covers during the peak summer months, with quieter winter trading of approximately 40 covers and Sunday lunches reaching 80-100 covers.

The successful Head Chef will lead a small kitchen team of three full-time chefs, supported by one casual chef.

The Person

• A strong track record working as a Head Chef or an experienced Sous Chef ready for their next step
• Experience working within a 2 AA Rosette or higher standard kitchen
• Experience in a high-quality fresh food environment
• A genuine passion for seasonal British cuisine
• Experience working with excellent local and organic produce
• A creative approach to menu development and a passion for showcasing ingredients
• An interest in foraging, sustainability and provenance would be advantageous
• Strong leadership skills and the ability to develop a small team
• Excellent organisation and attention to detail
• A positive, hands-on approach to kitchen management
• The ambition to help shape and develop an exciting food concept
• A chef who understands that great food can be part of a wider guest experience