Why join The Vineyard Hotel?
Join The Vineyard as we begin an exciting new chapter, reopening in February 2027. Starting in January 2027, you’ll become part of a passionate team, helping to shape the guest experience and set the standard for our next era of luxury hospitality.
Renowned for exceptional food, outstanding wine, and memorable guest experiences, The Vineyard is entering a new era. From day one, you’ll help shape the guest experience, establish new standards, and contribute to the successful launch of this five-star destination.
Join a passionate team where excellence, innovation, and collaboration are at the heart of everything we do, and play a meaningful role in shaping the future success of The Vineyard.
The role
As Head Chef, you will be responsible for the day-to-day leadership, organisation, and operation of the kitchen, ensuring the delivery of exceptional food quality, consistency, and service standards across all dining experiences.
Reporting to and working closely with Executive Chef Tom Scade, you will play a key role in delivering the culinary vision of The Vineyard Hotel. You will lead the kitchen brigade, maintain outstanding food standards, develop and inspire the team, and ensure every dish reflects the quality, reputation, and luxury standards of the hotel.
As one of the UK’s leading luxury food and wine destinations, The Vineyard Hotel is recognised with 3 AA Rosettes for both its restaurant and gastronomic dining experience. You will play a pivotal role in maintaining and enhancing these prestigious standards through culinary excellence, innovation, and exceptional hospitality.
This is a hands-on leadership role, supporting the delivery of the hotel’s award-winning gastronomic restaurant and tasting menu experience alongside breakfast, lounge dining, private dining, weddings, conferences, banquets, wine dinners, and special events. You will lead service from the kitchen, support the brigade throughout service, and ensure exceptional food quality, consistency, and guest experience across every dining occasion.
The successful candidate will be an experienced culinary leader with outstanding technical ability, exceptional leadership skills, and a passion for luxury hospitality.
You’ll also:
Kitchen Leadership & Management
- Support the Executive Chef in leading the day-to-day operation of the kitchen brigade.
- Delivering departmental budgets and achieving financial objectives.
- Managing food costs, purchasing, and stock control through the procurement system.
- Monitoring labour costs, gross profit, and kitchen expenditure.
- Supporting supplier negotiations and purchasing decisions.
- Recruitment, onboarding, succession planning, and colleague development.
- Developing seasonal menus, tasting menus, and signature dishes.
- Delivering and enhancing the standards expected of a 3 AA Rosette operation.
- Deputising for the Executive Chef during periods of absence.
Food Preparation & Service
- Lead kitchen operations across the gastronomic restaurant, breakfast, lounge dining, private dining, weddings, conferences, and special events.
- Ensure consistency, quality, and presentation meet The Vineyard Hotel’s luxury standards.
- Support smooth and efficient service during busy trading periods.
- Ensure all dishes are produced to specification and served in a timely manner.
- Monitor portion control, food quality, and minimise waste.
- Maintain excellent communication with Front of House teams throughout service.
- Ensure all guest dietary requirements and allergens are managed accurately and safely.
Menu Development & Culinary Innovation
- Work closely with Executive Chef Tom Scade to develop seasonal menus, tasting menus, and -signature dishes.
- Support the continuous evolution of the hotel’s gastronomic offering.
- Develop creative dishes using the finest seasonal and locally sourced ingredients.
- Assist with menu tastings, recipe development, and product trials.
- Contribute ideas for wine dinners, chef’s tables, private dining experiences, and promotional events.
- Work closely with the Director of Wine & Beverage and Head Sommelier to create exceptional food and wine pairing experiences.
- Support the ongoing delivery and enhancement of the standards expected of a Michelin Key hotel and 3 AA Rosette dining operation, ensuring consistency, innovation, and excellence across all culinary offerings.
Kitchen Operations
- Manage the daily organisation and efficiency of kitchen operations.
- Ensure all mise en place is completed to required standards.
- Maintain exceptional cleanliness and organisation throughout all kitchen areas.
- Oversee stock ordering, stock rotation, deliveries, and inventory management.
- Ensure equipment is maintained and operational.
- Monitor food costs and minimise waste while maintaining exceptional quality.
- Support supplier relationships and purchasing requirements.
Team Development
- Mentor and develop all members of the kitchen brigade.
- Identify training and career development opportunities.
- Encourage creativity, accountability, and continuous improvement.
- Ensure recipes, specifications, and kitchen procedures are followed consistently.
- Promote teamwork and a positive working environment.
Food Safety & Compliance
- Ensure full compliance with HACCP, food safety legislation, and company procedures.
- Maintain exceptional hygiene and cleanliness standards.
- Ensure food storage, labelling, allergen management, and temperature controls comply with legislation.
- Complete food safety records and kitchen documentation accurately.
- Promote safe working practices throughout the kitchen.
- Ensure all kitchen equipment is used safely and maintained correctly.
Financial & Commercial Responsibilities
- Support the Executive Chef in delivering departmental budgets and achieving financial objectives.
- Utilise the procurement system to manage food costs, purchasing, and stock control effectively.
- Monitor labour costs, gross profit, and overall kitchen expenditure to ensure financial targets are met.
- Minimise waste and maximise operational efficiency through effective planning and cost management.
- Conduct monthly stocktakes and ensure accurate inventory records are maintained within the procurement system.
- Support supplier negotiations and purchasing decisions to achieve best value and quality.
- Identify opportunities to improve profitability while maintaining exceptional food quality and guest experience.
Conferences, Weddings & Private Dining
- Lead kitchen operations for weddings, conferences, banquets, private dining, wine dinners, and special events.
- Work closely with the Conference & Events Manager to ensure seamless event delivery.
- Ensure bespoke menus, dietary requirements, and guest requests are executed to the highest standards.
- Maintain exceptional standards during high-volume and high-profile events.
- Support menu execution for wedding breakfasts, gala dinners, and seasonal events.
About you
You are an experienced and passionate culinary leader with exceptional technical ability, strong leadership skills, and a commitment to luxury hospitality. You lead by example, inspiring your team to deliver outstanding food, service, and guest experiences.
You thrive in a fast-paced environment, remain calm under pressure, and consistently maintain the highest standards of quality and presentation. With a passion for seasonal produce and innovation, you are dedicated to creating memorable dining experiences while developing and motivating those around you.
Highly organised and commercially aware, you understand the importance of balancing culinary excellence with operational efficiency, always striving to deliver exceptional results for both guests and the business.
You will have:
- Previous experience as a Head Chef or Senior Sous Chef within a luxury hotel or high-quality restaurant.
- Exceptional culinary and technical expertise.
- Strong leadership and people management skills.
- Experience leading busy kitchen operations.
- Strong IT and systems skills.
- Excellent organisational, planning, and communication skills.
- Strong knowledge of HACCP, food safety legislation, and allergen management.
- Strong commercial awareness.
- A passion for seasonal produce, innovation, and luxury hospitality.
- High attention to detail.
- The ability to work effectively under pressure.
- A positive, proactive, solutions-focused approach.
- A commitment to delivering exceptional guest experiences.
You will also have:
Desirable
- Experience within a luxury hotel, Michelin-recognised restaurant, Michelin Key property, or 3 AA Rosette environment.
- Professional Cookery qualification (NVQ Level 3 or equivalent).
- Food Safety Level 3 qualification.
- Experience delivering tasting menus and gastronomic dining at an award-winning level.
- Experience leading kitchens for weddings, conferences, banqueting, and luxury events.
- First Aid qualification.
- Fire Marshal qualification.
Working Pattern
- Flexible shift pattern based on business requirements.
- Availability to work evenings, weekends, and public holidays.
- Flexibility to work additional hours during busy trading periods, weddings, conferences, events, and seasonal demand.
The Vineyard is part of the Monogram Collective, an innovative, thriving business and we want you to be part of our exciting journey. You’ll meet great people, have fun at work, develop new friendships, learn new skills, and of course you will also receive a competitive rate of pay and a generous range of employee benefits which includes:
- 35 days holiday
- Training and development from day one
- Employee events and celebrations
- Inhouse company interactive employee communication APP
- Healthy meals to enjoy while you’re working
- Access to an external Employee Assistance Programme
- Financial Wellbeing App, allowing you the flexibility to get paid earlier than your normal monthly pay date
- Contributions to a pension plan
Following your first successful 3 months, you’ll also receive …
- Access to our discounts and wellbeing platform “Treat Yourself Here”, unlocking savings and experiences for you and your family
- Involvement in our employee recognition schemes
- Long service recognition
- Probation pass and annual anniversary complimentary guest experience overnight stay and dinner for two
- 50% discount in our restaurants
- Cycle to Work Scheme
- Discounted room rates for employees, friends, and family
- Spa treatments and product discounts
- Life Assurance cover
Please note, this role does not meet the requirements for sponsorship under the Skilled Worker visa route.
If you are interested in the role, we look forward to hearing from you!
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