Head Chef – Boutique Hotel

We are seeking an exceptional Head Chef to take the helm of our boutique hotel kitchen and elevate the dining experience for every guest who walks through our doors. This is a unique opportunity for a culinary leader who thrives on creativity, precision and delivering memorable hospitality.

As Head Chef, you will shape the culinary identity of the hotel, champion fresh and seasonal produce, and lead a talented brigade with confidence and care. This full‑time role is ideal for someone who combines artistry with commercial awareness and who takes pride in setting the standard for excellence.

Food Excellence & Guest Experience

You will ensure every dish reflects the hotel’s commitment to quality, seasonality and refined presentation. From breakfast through to private dining, you’ll lead service with calm authority, maintain impeccable consistency, and uphold all food safety and allergen standards. Your hands‑on coaching will help the team continually refine technique and elevate the guest experience.

Commercial & Financial Leadership

You’ll take ownership of GP delivery, stock management and waste control, ensuring commercial performance never compromises quality. You’ll design specials and seasonal dishes that align with the hotel’s brand identity, support efficient labour planning, and protect margins during weddings, events and peak periods.

Stock, Procurement & Sustainability

You will manage ordering through approved suppliers, champion local and artisanal producers, and maintain full compliance with storage, temperature and traceability standards. Sustainable practices—such as waste reduction and responsible sourcing—will be central to your approach.

People Leadership & Development

You’ll lead and inspire a high‑performing kitchen team, delivering structured inductions, ongoing training and clear development pathways. You’ll foster a culture built on professionalism, creativity and respect, ensuring every team member feels supported and empowered.

Menu Innovation & Culinary Identity

You’ll play a key role in shaping the hotel’s culinary direction—developing seasonal menus, crafting signature dishes and participating in tastings and development workshops. Your passion for fresh, local and sustainable produce will shine through in every plate.

Safety, Equipment & Compliance

You’ll ensure the safe operation of all kitchen equipment, maintain 5‑star hygiene standards, lead deep cleans and keep all COSHH and allergen documentation accurate and up to date. Your kitchen will always be inspection‑ready.

Skills & Experience

Essential

• NVQ Level 2 Professional Cookery (or equivalent experience)

• Level 2 Food Safety

• Proven experience in a professional kitchen

• Strong understanding of fresh food production

• Previous leadership experience managing shifts or teams

Desirable

• Experience in boutique hotels or premium dining environments

• Strong GP and cost‑control knowledge

• Experience contributing to menu development

• Multi‑section experience (garde manger, grill, pastry, breakfast)

• Knowledge of allergen management systems

Personal Attributes

• Passionate about exceptional food and guest experience

• Calm and composed under pressure

• Impeccable attention to detail

• Commercially aware and standards‑driven

• Reliable, organised and process‑focused

• A positive and inspiring leader

Reporting Structure

You will report directly to the General Manager, working closely with the Head of Food to ensure consistency and compliance.