Head Chef / Executive Chef - Seasonal Nose-to-Tail 50K + Bonus + Accommodation

COREcruitment; London; On-site; GBP 50,000 - 70,000; Full time

Job summary

A leading hospitality group seeks a Head Chef in Wiltshire for a new seasonal farm-to-table restaurant. This role allows you to lead culinary operations, focusing on sustainability and locally sourced ingredients. Enjoy the countryside lifestyle with excellent benefits, including accommodation and the opportunity to shape a unique dining experience.

Benefits

Free accommodation during probation (3-6 months)

Performance bonus based on restaurant success

Access to farm-fresh ingredients

Qualifications

• Experience in fine dining, showcasing a strong culinary background.
• Passion for nose-to-tail cooking and sustainability in sourcing.
• Capable of managing costs while maintaining high quality.

Responsibilities

• Lead a 70-cover restaurant with seasonal menus and zero-waste practices.
• Have full autonomy over menu creation and kitchen management.
• Team leadership and concept development between various restaurant openings.

Skills

Leadership

Sustainability

Cost management

Education

London fine-dining background

Job description

Head Chef / Executive Chef – Seasonal Nose-to-Tail 50K + Bonus + Accommodation
Lead a farm-to-table revolution in Wiltshire – with sustainability and creativity

Job Role:Head Chef / Executive Chef (or Senior Sous Chef ready to step up)
Cuisine:Seasonal, sustainable, British, locally sourced and foraged food
Location:Wiltshire – new opening!
Salary:50K + performance bonus

Relocation package includes – Free accommodation 3-6 months

We’re partnering with a dynamic hospitality group launching a high-profile farm-to-table restaurant and in Wiltshire.This is a rare chance for aLondon-trained, cost-conscious chefto shape a seasonal British menu with a fantastic farm and kitchen garden to source from.The perfect role to escape to the countryside!

The Opportunity:
• Lead a 70-cover restaurant with wood-fired food and elevated but rustic menus.
• Full autonomy over seasonal menus
• Butchery-focused, zero-waste ethos
• Free accommodation during probation (3-6 months) + salary rise as new sites launch

The Ideal Chef:
• London fine-dining background
• Passion for sustainability and nose-to-tail cooking
• Strong P&L awareness – can trim costs without compromising quality
• Outgoing, hands-on leader open to shaping the concept
• Flexible – willing to split time between restaurant and new openings

Why Apply?
• Escape London burnout – structured hours, countryside setting
• Grow with the group – exec-level role as new sites open
• Unique perks – free accommodation, farm-fresh ingredients

Sound like you?APPLY TODAY!
Send your CV to Olly at COREcruitment dot com

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