We are looking for an experienced and confident Chef able to take day-to-day responsibility for the kitchen operation at The Orangery.
You will be a hands-on chef who is comfortable running a pass, leading a service and working with initiative, with a strong eye for detail and a genuine commitment to quality food and produce.
Working Wednesday–Sunday, you will deliver the daily Orangery food offer, including our Sunday Roast, Afternoon Teas and Bottomless Brunch and supporting the development of seasonal menus.
The role reports to the Executive Head Chef, who oversees the wider catering operation across Delapré Abbey, including Hibiscus, The Orangery and The Mill.
Key Responsibilities
- Confidently run the pass and lead a smooth, well-organised service.
- Prepare and deliver consistently high-quality food with excellent presentation and attention to detail.
- Take ownership of the Sunday Roast offer, including preparation, service and quality.
- Support the Executive Head Chef with menu development, including roasts, afternoon tea, seasonal dishes and experience dining.
- Use initiative to manage service, resolve issues and maintain standards without constant supervision.
- Support and guide junior members of the kitchen team.
- Maintain high standards of food safety, hygiene, allergen management and kitchen organisation.
- Manage mise en place, stock rotation and minimise food waste.
- Work collaboratively with the wider catering and front-of-house teams.
- Support events and other catering activity across the estate when required.
About You
We are looking for someone who is:
- An experienced professional chef with a proven track record in busy kitchens.
- Confident running a pass and taking ownership of a service.
- Organised, calm and capable of working under pressure.
- Passionate about quality food, fresh produce and excellent presentation.
- Able to work independently, use initiative and make decisions.
- Creative and interested in contributing ideas to menus and new food experiences.
- A positive team player who can support and develop less experienced chefs.
- Reliable, professional and committed to delivering an excellent customer experience.
Experience
Essential:
- Proven professional kitchen experience.
- Experience of leading or running a kitchen service/pass.
- Strong knowledge of food preparation, cooking and kitchen standards.
- Good understanding of food safety and allergen requirements.
Desirable:
- Experience with Sunday Roast, afternoon tea or experience-led dining.
- Experience working with seasonal/local produce.
- Relevant professional cookery qualifications.
This is an exciting opportunity for a chef who wants responsibility, creativity and the chance to help shape the food offer at a growing heritage and hospitality destination.
Pay: £30,000.00-£32,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- On-site parking
Application question(s):
- How many years have you worked in a kitchen environment?
Work Location: In person
