Head Chef

Sussex Inns; Wimborne Minster; On-site; GBP 42,000 - 56,000; Full time

Job summary

Sussex Inns is seeking an experienced Head Chef to lead our kitchen and drive the food offering with passion and consistency. This role suits a hands-on leader who thrives in a seasonal, high-volume hospitality business and who can inspire a small team to deliver quality dishes using fresh, locally sourced ingredients.

You will manage day-to-day kitchen operations, maintain high food standards, control stock and GP, and adapt to changing trade levels during peak seasons.

Qualifications

• Previous experience as Head Chef or experienced Sous Chef ready to step up.
• Proven experience in seasonal, high-volume hospitality.
• Passion for fresh, locally sourced ingredients.
• Strong leadership and organisational skills.
• Experience managing food costs and stock control.
• Kitchen hygiene experience.
• Calm under pressure and adaptable.
• Hands-on approach with small team.

Responsibilities

• Run day-to-day kitchen operations.
• Maintain high food standards.
• Manage stock and GP.
• Inspire and lead a small kitchen team.
• Adapt to seasonal peaks.

Skills

Head Chef experience

Leadership

Stock control

Kitchen hygiene

Food cost management

Calm under pressure

Hands-on leadership

Seasonal high-volume

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.