Head Chef

Established Family-Run Country Hotel | Bracknell, Berkshire

£50,000 + Approximately £2,000 Gratuities + Paid Overtime | 45-Hour Contract | January 2027 Start

An excellent opportunity has arisen for an experienced Head Chef or accomplished Senior Sous Chef ready for their first Head Chef appointment to take charge of the kitchen at a well-established, family-run country hotel in the Berkshire countryside.

This is a varied, hands-on leadership position overseeing a busy restaurant, weddings, private dining and a substantial seasonal outdoor dining operation.

With a £50,000 base salary, 45-hour contract and paid overtime, the position offers an attractive package alongside the opportunity to lead an established, settled kitchen team.

The current Head Chef is retiring in January after a successful tenure, creating an opportunity for the incoming chef to build upon an established operation while bringing their own ideas, experience and leadership style.

The Hotel

Located in the Berkshire countryside near Bracknell, Windsor and Ascot, this independent, family-run hotel has 46 bedrooms and extensive grounds spanning approximately 10 acres.

The food operation is substantial and varied, incorporating a 70-cover restaurant, outdoor garden dining, private dining, afternoon tea, weddings and corporate events. Seasonal dining includes summer cabanas and private winter dining pods.

With restaurant dining, busy summer periods and an established weddings and events business, the kitchen requires a Head Chef who is comfortable managing several different styles of service simultaneously.

The existing brigade consists of approximately seven team members who are accustomed to working flexibly across different kitchen sections.

The Role

As Head Chef, you'll take overall responsibility for the kitchen, leading from the front while maintaining excellent standards across the hotel's restaurant, weddings, events and seasonal dining operations.

This is very much a hands-on position. The owners are looking for someone who enjoys cooking, leads by example and can build strong relationships with an already established team.

Your responsibilities will include:

Managing the day-to-day operation of the hotel's kitchen.
Leading and developing an established brigade of approximately seven.
Overseeing restaurant, wedding, banqueting and private dining services.
Developing seasonal menus across the hotel's different dining operations.
Planning and organising preparation for simultaneous restaurant and event services.
Maintaining consistently high standards of food quality and presentation.
Managing stock control, ordering, food costs and kitchen organisation.
Supporting the recruitment, training and development of kitchen staff.
Maintaining excellent food hygiene, health and safety standards.
Working closely with the owners and wider management team to develop the food offering.

You'll have the opportunity to shape the future direction of the kitchen while benefiting from an established business and an experienced team.

The Working Pattern

45-hour weekly contract.
All additional hours paid at the applicable hourly rate.
Flexibility required across restaurant services, weddings and events.
Early, middle and late shifts according to business requirements.
January 2027 start, with the possibility of joining during December for a handover with the retiring Head Chef.

The Package

£50,000 base salary.
Approximately £2,000 annual gratuities, dependent on distribution.
Potential package circa £52,000 before overtime.
45-hour contract with paid overtime.
28 days' holiday, increasing with service.
Staff discounts across the hotel.
Training and development opportunities.
Employer pension.
Uniform provided.
Free on-site parking.

The Ideal Candidate

We're looking for a capable and experienced chef who understands the demands of a busy, multifunctional hotel kitchen.

You'll ideally have:

Previous Head Chef experience or a strong, proven Senior Sous Chef background.
Hotel experience, including weddings and banqueting.
Strong menu-development skills and an excellent understanding of fresh-food cooking.
The ability to organise multiple dining operations and services.
Confidence managing an established kitchen team.
Excellent communication and leadership skills.
A genuinely hands-on approach to kitchen management.
Good experience across a variety of kitchen sections, ideally including pastry and desserts.
Strong commercial awareness, including stock management, purchasing and food costs.
The ability to remain organised and composed during busy periods.

The owners are particularly interested in a chef who is comfortable working across different sections, rather than relying on a rigidly divided brigade.

An experienced Senior Sous Chef looking for their first Head Chef position will be considered, provided they have the operational experience and leadership ability required to take responsibility for the entire kitchen.

Why This Role?

This is an opportunity to take charge of an established country hotel kitchen without inheriting an operation that needs rebuilding.

You'll be joining a settled team, working directly with the owners and overseeing a diverse food operation that combines restaurant dining with a substantial weddings and events business.

The £50,000 salary, 45-hour contract, paid overtime and additional gratuities provide an attractive package, while the planned retirement of the existing Head Chef offers the possibility of an organised handover.

For an established Head Chef looking for a new environment, or an accomplished Senior Sous Chef ready to take full responsibility for a kitchen, this offers a substantial leadership opportunity within an independent, family-run hotel.