Job Summary
The Fleece Hotel is seeking a talented, passionate, and experienced Head Chef to lead our kitchen team and shape the future of our food offering. This is an exciting opportunity for a chef who enjoys developing fresh, seasonal menus, working with quality ingredients, and delivering memorable dining experiences for both locals and visitors.
As Head Chef, you will take overall responsibility for the day-to-day running of the kitchen, including menu design, food preparation, kitchen management, and maintaining the highest standards of food quality and safety. We are looking for someone who thrives in a busy hospitality environment and has the creativity and leadership skills to build a strong, motivated kitchen team.
This role is ideal for a chef who takes pride in their craft and is eager to introduce new dishes, refine classic favourites, and contribute to the reputation of a well-loved Yorkshire venue.
Key Responsibilities
Kitchen Leadership & Team Management
- Lead, motivate, and manage the kitchen team to maintain an efficient and positive working environment
- Organise kitchen schedules and delegate responsibilities to ensure smooth service during busy periods
- Train, mentor, and develop junior chefs and kitchen staff, encouraging skill development and high performance
- Support recruitment, onboarding, and performance reviews for kitchen staff
Menu Development & Food Quality
- Design and develop seasonal menus that reflect the character of the venue while appealing to a broad customer base
- Create specials and new dishes that showcase creativity and quality ingredients
- Ensure consistency in food preparation, presentation, and portion control
- Maintain high standards that support the venue’s reputation for excellent food
Kitchen Operations
- Oversee all food preparation, cooking, and plating during service
- Manage kitchen operations to ensure efficiency, cleanliness, and organisation
- Monitor food production processes to ensure quality and consistency across all dishes
Food Safety & Compliance
- Maintain strict compliance with food hygiene and safety regulations
- Ensure the kitchen meets all relevant health and safety standards
- Implement and monitor HACCP procedures and safe food handling practices
- Maintain a clean, safe, and well-organised kitchen environment at all times
Stock Control & Cost Management
- Manage inventory levels and order supplies from trusted suppliers
- Monitor food costs and reduce waste through careful planning and stock rotation
- Ensure efficient use of ingredients while maintaining quality standards
Collaboration & Service
- Work closely with management and front-of-house staff to deliver excellent service
- Coordinate kitchen operations to ensure smooth communication during service
- Contribute ideas for improving the overall dining experience and customer satisfaction
Skills & Experience
- Proven experience as a Head Chef, Sous Chef, or senior kitchen leader in a busy hospitality environment
- Strong background in fresh food preparation, kitchen management, and menu creation
- Excellent leadership and team management skills
- Strong knowledge of food safety, hygiene standards, and kitchen compliance
- Ability to work efficiently under pressure while maintaining attention to detail
- Strong organisational and communication skills
- Passion for cooking and creating high-quality dishes
Formal culinary qualifications or hospitality certifications are welcomed but not essential if supported by strong practical experience and a proven track record.
What We Offer
- The opportunity to shape and develop the food offering at a well-known local venue
- Creative freedom to introduce new dishes and seasonal menus
- A supportive and friendly working environment
- Competitive salary based on experience
- Parking permit
Pay: From £40,000.00 per year
Ability to commute/relocate:
- Richmond DL10: reliably commute or plan to relocate before starting work (preferred)
Experience:
- Chef: 4 years (preferred)
Location:
- Richmond DL10 (preferred)
Work Location: In person
