The role:
As Head Chef, you will lead the day-to-day culinary operations of our restaurant and café, ensuring consistently high standards of food quality, presentation, and hygiene. Working closely with the Executive Chef, you will contribute to menu development, manage kitchen staff, control food costs, and help build the reputation of Borde Hill as a destination for exceptional food.
You will need to be hands on, lead by example and always be ready to jump in and assist with and manage all areas of the kitchen and operational areas.
Key Responsibilities:
• Lead and manage kitchen operations on a daily basis, ensuring smooth and efficient service, including running shifts during all of the key trading times.
• Work in partnership with the GM and Exec Chef to create a culture of excellence amongst a young but committed team in a new hospitality business.
• Collaborate with the Executive Chef on seasonal menu planning, recipe development, and sourcing of fresh, local ingredients using sustainable methods and practices.
• Train, mentor, and supervise kitchen staff, ensuring adherence to health and safety standards, food hygiene systems and kitchen best practices.
• Manage and maintain food hygiene and safety standards in compliance with current legislation.
• Manage stock levels, supplier relationships, and ordering to ensure optimal inventory control and minimal waste.
• Monitor kitchen costs and contribute to the achievement of food GP targets.
• Deliver catering for events and functions including weddings.
• Ensure the kitchen operates in a sustainable and environmentally responsible manner.
• Support the Executive Chef in developing the culinary brand and enhancing the visitor experience.
Knowledge, skills and experience needed:
Proven experience;
– Head Chef (or Senior Sous Chef role) in a multi-faceted hospitality business, deally with a 2 Rosette or above level restaurant, minimum 3 years.
– Achieving 4 star or above EHO rating and on target internal Hygiene and safety audits, including indepth knowledge at Level 3 Food Hygiene certification level.
– Confident in handling allergens and dietary requirements o leading diverse teams including proven track record of developing sous chefs
– Developing and implementing manual processes o confidence in using digital platforms for stock management, HR, compliance etc
• Ideally experience in event catering and high-volume service
• Excellent written and verbal communication, organisation and attention to detail
• Passion for seasonal, locally sourced produce and delivering high-quality, fresh food, and interest in garden-to-plate or sustainable food practices
• An interest in and flexibility to work weekends, holidays, and evenings
Salary: £45,000-£55,000 per annum (option for discounted accommodation on-site within package)
Hours: Full time – 48 hours per week over 5 days including evenings and weekends
Start Date: From 1st March 2026
Holiday entitlement: 30 days pro rata (including Bank Holidays)
To apply: email your CV & covering letter to: [email protected]
If you are in employment, please include your current notice period.
Closing date: 5th December 2025. Applications will be reviewed on receipt.
