Head Chef

The Horton Inn; Wimborne Minster; On-site; GBP 30,000 - 50,000; Full time

Job summary

The Horton Inn in the United Kingdom is seeking an experienced Head Chef to lead our kitchen and drive the food offering. You will manage day-to-day operations, maintain high standards, and inspire a small team through seasonal peaks.

We value hands-on leadership, a passion for fresh, locally sourced produce, and a calm, organized approach to stock, costs, and hygiene. Compensation is a competitive salary dependent on experience.

Qualifications

• Previous Head Chef or experienced Sous Chef ready to step up.
• Seasonal, high-volume hospitality experience.
• Fresh, locally sourced ingredients where possible.
• Strong leadership and organisational skills.
• Experience managing food costs, stock and kitchen hygiene.
• Calm under pressure and adaptable to changing trade levels.
• Hands-on approach with a small team.

Responsibilities

• Day-to-day running of the kitchen.
• Maintaining high food standards.
• Managing stock and GP.
• Inspiring the team to deliver excellent food during seasonal peaks.

Skills

Leadership

Stock control

High-volume experience

Seasonal menu

Fresh ingredients

Job description

An independent pub in Horotn, serving quality, freshly prepared food in one of the UK's most popular tourist destinations. We are looking for an experienced and passionate Head Chef to lead our kitchen and drive our food offering. This is an excellent opportunity for a chef who thrives in a seasonal business, enjoys working with fresh ingredients, and is comfortable leading a small, close-knit team. About the Role As Head Chef, you will be responsible for the day-to-day running of the kitchen, maintaining high food standards, managing stock and GP, and inspiring your team to deliver consistently excellent food during both quiet periods and the busy seasonal peaks. What we are looking for... Previous experience as a Head Chef or experienced Sous Chef ready to step up. Proven experience working in a seasonal, high-volume hospitality business. Passion for creating quality dishes using fresh, locally sourced ingredients where possible. Strong leadership and organisational skills. Experience managing food costs, stock control, and kitchen hygiene. Calm under pressure and able to adapt to changing trade levels. A hands‑on approach and willingness to work alongside a small team. Compensation: Competitive salary