The Doxford Group is a family-run hospitality business with an award-winning team focused on creating exceptional guest experiences. The Tempus has been recognised among The Times’ Top 100 Hotels in the UK and as VisitEngland’s Small Hotel of the Year. We are now looking for an ambitious Head Chef to lead the kitchen at The Tempus and help us build on that success.
The Role
Reporting to and working closely with Cheryl Radwell, Group Head Chef, you will take day-to-day ownership of the kitchen at The Tempus. This is a hands-on leadership role with the opportunity to coach and develop the brigade, shape the food offer and play a major part in the continued growth and development of the hotel.
You will work collaboratively with the Group Head Chef and other Department Heads to deliver a seamless guest experience across breakfast, lunch, dinner, afternoon tea, events and seasonal food offers.
We are looking for someone with personality, energy and strong leadership skills, together with exceptional organisation and communication. You will have high standards of food quality and presentation, excellent knowledge of food safety and hygiene, and the commercial awareness to deliver both an outstanding guest experience and a well-controlled kitchen operation.
Key Responsibilities
Deliver consistently excellent food that reflects The Tempus brand, its setting and its award-winning standards. Work with the Group Head Chef to develop creative, commercially viable menus and seasonal food concepts. Take day-to-day responsibility for food production and the quality, presentation and consistency of all dishes leaving the kitchen. Manage food purchasing, supplier relationships and stock control to achieve agreed food cost and gross profit targets while minimising waste. Plan and manage kitchen staffing, rotas and labour efficiently in line with business levels, while remaining visible and hands-on during service. Lead, coach and motivate the kitchen team, creating a positive, welcoming and inclusive working environment. Attract, develop and retain talent, building capability and succession within the brigade. Maintain exemplary standards of cleanliness, food safety, health & safety and safe systems of work, including Shield requirements and local authority 5-star hygiene standards. Work closely with Front of House, Reservations, Events and other departments to ensure a joined-up and memorable guest experience. Review guest feedback, operational information and performance data regularly, responding quickly and constructively to opportunities for improvement. Support seasonal events and activations across The Tempus, helping the food offer remain fresh, relevant and commercially successful. Build pride, accountability and consistency within the team, recognising strong performance and promoting The Doxford Group ethos.
What We’re Looking For
Proven experience in a senior kitchen leadership role within a quality hotel, restaurant or similarly high-standard hospitality environment. A strong, hands-on chef who enjoys service as much as leadership and administration. Commercial awareness, including food GP, purchasing, stock, waste and labour control. A genuine interest in developing people and creating a kitchen culture where good chefs want to stay and progress. Excellent organisation, communication and attention to detail. A calm, positive approach and the ability to maintain standards during busy services and changing business demands. A passion for delivering food and experiences worthy of The Tempus’ national recognition.
Why The Tempus?
This is an opportunity to take ownership of an established, award-winning hotel kitchen while having the support and direction of an experienced Group Head Chef. The Tempus continues to grow, with a varied operation and the freedom to contribute ideas, develop the team and influence the next stage of its food journey.
45 hours per week
£45k basic per annum plus £5k bonus and generous service charge.
Job Types: Full-time, Permanent
Pay: Up to £50,000.00 per year
Benefits: Company events Company pension Discounted or free food Employee discount On-site parking
Experience: Chef: 4 years (preferred)
Work Location: In person…