Head Chef- The Pheasant Inn

The Fishpool Inn; Tattenhall; On-site; GBP 45,000 - 60,000; Full time

Benefits offered by this job

30% staff discount on food

Flexible rota for work-life balance

Professional development opportunities

Employee Assistance Programme

Preferential rates on hotel stays

Tips go to the team

Job summary

The Pheasant Inn in Higher Burwardsley, near Tattenhall, is seeking a Head Chef to lead our passionate kitchen team and elevate our gastro-pub offering. You will drive menus, manage GP margins, and foster a vibrant kitchen culture in a busy Rosette-capable setting.

We offer a competitive package and opportunities for development within the Nelson Hotels & Inns group, with a strong focus on work-life balance and employee wellbeing.

Qualifications

• Experience leading kitchen teams in Rosetted environments.
• Ability to develop and refresh menus with focus on quality and margin.
• Proven track record managing GP and cost controls.

Responsibilities

• Monitor menu item sales and adjust profitability with senior management.
• Lead and supervise the kitchen team, staying hands-on during service.
• Contribute to menu development with senior management, sales, and marketing.
• Ensure highest standards of cleanliness and compliance with audits.
• Create and manage kitchen rotas in line with payroll targets.
• Utilise in-house purchasing/stock control to achieve GP targets.
• Organise training for kitchen staff and maintain training records.
• Collaborate with HR on recruitment and retention.

Skills

Team leadership

Menu development

Rosette cuisine

Budget/GP management

Staff training

Tools

Stock control systems

Job description

Head Chef – The Pheasant Inn
The Pheasant Inn, Higher Burwardsley, Tattenhall, CH3 9PF

The award winning Pheasant Inn is seeking an ambitious and talented Head Chef to lead our passionate kitchen team and help drive the business to even greater success. We take pride in serving fresh, locally sourced ingredients that are prepared and cooked on-site every day.

Our goal is to continue evolving our food offering and establish The Pheasant Inn as one of the North’s leading food destinations, working closely with an outstanding network of local producers. This role is perfect for a driven and passionate chef who wants to make a real impact within a progressive and exciting hospitality business.

Salary & Benefits

Be part of a hardworking team that enjoys what they do. As a member of our team, you’ll benefit from:

• A competitive salary package of up to£60,000, including a basic salary of up to£45,000,TRONC of up to £10,000(your share of tips), and aHead Chef Bonus Scheme worth up to £5,000.
• 30% staff discount on foodacross all five Nelson Hotels & Inns venues.
• Excellent work-life balancewith a flexible rota designed to suit you.
• Access tonationally recognised qualifications and professional development opportunities.
• AnEmployee Assistance Programmethrough the Licensed Trade Charity offering practical, emotional, and financial support.
• Preferential rates on hotel stayswithin the Nelson Hotels & Inns group.

About You

We’re looking for an experienced chef, hands on chef with a strong background in leading kitchen teams and delivering consistently high-quality, fresh gastro-pub food in a busy, fast-paced environment. The ideal candidate will be used to working within Rosetted businesses, be passionate about seasonal ingredients, confident in creating modern menus, and capable of maintaining strong GP margins and financial performance.

You’ll take real pride in the dishes your team produces, while creating a kitchen culture that is energetic, hardworking, and enjoyable to be part of.

Key Responsibilities

• Monitor menu item sales, reviewing the profitability and popularity of dishes and making adjustments in collaboration with senior management and directors.
• Contribute to menu development alongside the senior management, sales, and marketing teams.
• Lead and supervise the kitchen team, remaining hands-on during key service periods.
• Ensure the kitchen maintains the highest standards of cleanliness and complies with all internal and external audits and requirements.
• Produce and manage kitchen rotas in line with payroll targets.
• Utilise in-house systems for purchasing and stock control to achieve GP targets.
• Organise and oversee training for kitchen staff, encouraging skill development in food preparation and kitchen management while keeping accurate training records.
• Work closely with HR on recruitment, staff appraisals, and retention.

Due to our rural countryside location,reliable access to your own vehicle is essential, as public transport options to the site are extremely limited. This role also requires flexibility, asevening, weekend, and bank holiday working will be a regular part of the rotain line with the demands of a busy hospitality environment.

We’d love to hear from you.

100% of tips go directly to our teams. Actual tip amounts may vary by site and are left entirely at our guests’ discretion. Tips are not guaranteed and are not considered wages by the company. The Head Chef Bonus Scheme becomes available after successfully completing a three-month probationary period.