Head Chef — Lead & Inspire a Luxury Estate Kitchen

Beaverbrook Culinary; Leatherhead; On-site; GBP 90,000 - 120,000; Full time

Benefits offered by this job

Discounts on retail

Gym memberships

Cinema tickets

Personal development support

Pension

Life Insurance

Sick Pay

Cycle to work scheme

Free parking

Recommend a friend £600

Job summary

Beaverbrook invites an experienced Head Chef to lead the Garden House Restaurant kitchen, working closely with the Executive Culinary & Beverage Director to maintain exceptional food quality, safety and service. You will mentor the team, develop menus and manage costs.

This senior role offers a 45-hour week across 5 days, a competitive salary with tronc, and a comprehensive benefits package including pension, life insurance, sick pay, discounts, development opportunities and parking.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef.
• Strong leadership and team management.
• Excellent knowledge of food preparation techniques.
• Sound understanding of food safety and HACCP regulations.
• Experience of handling budgets and understanding P&L data.
• Ability to perform well under pressure in a fast-paced environment.
• Excellent organisational and communication skills.
• Passion for fresh, high-quality food and continuous improvement.

Responsibilities

• Train, mentor, and develop junior members of the team.
• Lead and motivate the kitchen team during service.
• Ensure all dishes are prepared and presented to the highest standards.
• Manage food quality, presentation, portion control, ordering, stock levels and food costs.
• Responsible for menu planning/changes, recipe development and seasonal specials.
• Ensure compliance with food hygiene, HACCP, and health & safety regulations.
• Collaborate with HR on recruitment, training, rotas, payroll-related records, attendance and team performance.

Job description

Beaverbrook invites an experienced Head Chef to lead the Garden House Restaurant kitchen, working closely with the Executive Culinary & Beverage Director to maintain exceptional food quality, safety and service. You will mentor the team, develop menus and manage costs.

This senior role offers a 45-hour week across 5 days, a competitive salary with tronc, and a comprehensive benefits package including pension, life insurance, sick pay, discounts, development opportunities and parking.