Head Chef

The Head Chef will oversee menu development, kitchen operations, supplier relationships, stock control, receiving of stock, invoice verification, and food costing, while mentoring and developing the kitchen brigade to perform at the highest level.

The role also requires strong operational and financial awareness, ensuring that purchasing, stock control, and cost management are carefully monitored while maintaining exceptional quality and consistency.

The ideal candidate will be innovative, organised, and passionate about delivering memorable dining experiences while helping to build and strengthen the culinary reputation of The Lodge.

Responsibilities

• Oversee all kitchen operations and maintain the highest culinary standards
• Lead, train, and inspire the kitchen brigade
• Develop innovative menus and seasonal specials
• Take ownership of the kitchen and restaurant’s culinary identity
• Maintain strict food cost, stock control, and purchasing procedures
• Manage supplier relationships, deliveries, and invoice verification
• Ensure exceptional food quality, presentation, and consistency
• Ensure full compliance with health, hygiene, and food safety regulations
• Work closely with hotel management to enhance the overall guest dining experience

Qualifications

• Proven experience as an Senior Sous Chef, preferably within a luxury Lodge or fine dining environment
• Strong leadership and kitchen management skills
• Excellent knowledge of food costing, stock control, receiving procedures, and kitchen administration
• Ability to develop creative menus and drive culinary innovation
• Strong organizational and communication skills
• Ability to perform well under pressure in a fast-paced hospitality environment
• A genuine passion for food, leadership, and delivering exceptional guest experiences

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