Head Restaurant Chef at Brocket Hall

Brocket Hall Holding Limited; Welwyn Garden City; On-site; GBP 40,000 - 60,000; Full time

Job summary

A renowned establishment is seeking an innovative Head Chef to lead its new riverside restaurant. This role includes menu development, overseeing kitchen operations, and shaping a vibrant culinary character in a prestigious setting, offering opportunities for creative contribution and collaboration across the estate.

Benefits

Performance incentives

Estate-wide discounts

Access to leisure facilities

Qualifications

• Proven experience as Head Chef or Senior Sous Chef.
• Strong background in seasonal British or European cuisine.
• Familiarity with modern kitchen systems and health standards.

Responsibilities

• Oversee day-to-day kitchen operations and ensure smooth service.
• Develop and execute seasonal, modern menu items.
• Lead and mentor kitchen staff while promoting a positive culture.

Skills

Leadership

Creativity

Teamwork

Attention to Detail

Time Management

Job description

Brocket Hall is reimagining its iconic riverside restaurant—formerly Auberge du Lac—into a vibrant new dining destination set within the historic 18th-century hunting lodge, beside the tranquil River Lea. Overlooking the breathtaking grounds of the Brocket Hall estate, the new restaurant will pair contemporary design, mood-lit interiors, and a stylish modern bar with a fresh culinary direction.

We’re creating an atmosphere that is relaxed yet refined—modern yet respectful of its heritage—offering a sophisticated and energetic guest experience in a truly majestic setting. This is a rare opportunity to be part of an exciting launch that blends timeless character with a bold, new perspective on hospitality.

We are seeking an innovative, hands-on Head Chef to lead the culinary direction of this exciting new chapter. You will be responsible for shaping and delivering a compelling menu that reflects the venue’s character and ambition, while overseeing all aspects of kitchen operations—from team leadership to sourcing, cost control, and quality assurance.

Job tasks:

· Oversee the day-to-day running of the kitchen at the new restaurant, ensuring smooth and efficient service.

· Work closely with the Estate Executive Chef to deliver the agreed culinary vision and maintain high operational standards.

· Ensure the kitchen is properly staffed, structured, and aligned to both restaurant and wider estate service needs.

· Deliver a seasonal, modern menu with consistent execution, ensuring dishes meet agreed standards for presentation and flavour.

· Contribute to new dish development, specials, and occasional bespoke menus in line with the restaurant’s identity.

· Maintain accuracy, attention to detail, and quality across all sections of the kitchen during service.

· Lead and mentor the kitchen brigade, supporting training, performance, and professional growth.

· Promote a positive, disciplined, and team-oriented kitchen culture.

· Set clear expectations and lead by example during both preparation and service periods.

· Uphold all food safety, hygiene, and allergen regulations, ensuring all necessary records and procedures are in place.

· Maintain equipment, cleanliness, and kitchen systems to meet both legal and estate compliance standards.

· Take ownership of kitchen P&L performance, working to achieve agreed GP targets, control labour costs, and manage overall kitchen profitability.

· Manage ordering, stock rotation, and wastage to ensure quality and control food costs within target margins.

· Support event catering, private dining, and special occasions across the Brocket Hall estate.

Represent the restaurant and kitchen team professionally across estate departments and external functions

· Proven experience as Head Chef or Senior Sous Chef in a high-quality, modern restaurant environment.

· Strong background in seasonal British or European cuisine, with openness to global influences.

· Passion for leading by example, mentoring junior chefs, and maintaining a calm, organised kitchen.

· Commercially aware, with experience managing food cost, GP, stock control, and labour planning.

· Familiar with modern kitchen systems, health & safety standards, and allergen compliance.

· Creative mindset with a desire to contribute to a bold, distinctive culinary identity.

· Be at the heart of a major restaurant launch while playing a key role in estate-wide luxury hospitality.

· Work in a truly unique setting across historic venues, lakeside locations, and event pavilions.

· Freedom to develop the food concept and make your mark in a high-profile, creative role.

· Opportunities for collaboration with guest chefs, special events, and estate-wide dining experiences.

· Staff benefits include performance incentives, estate-wide discounts, and access to Brocket Hall’s leisure facilities.