Up to £45,000 per yer
HiStory Hospitality are seeking an exceptional Head Baker to join the opening team of a new kitchen within a stunning country estate in Buckinghamshire.
This is a unique opportunity to lead the bakery operation within a premium countryside environment,with a strong focus on seasonality,artisan baking,fermentation,and exceptional quality across all baked goods.
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An experienced and passionate Head Baker with a strong background in artisan bakeries,hotels,restaurants,or high-volume professional kitchens.
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Advanced knowledge of bread production,including sourdough,naturally fermented breads,laminated doughs,viennoiserie,enriched doughs,and seasonal bakery items.
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Ability to lead and organise the bakery section independently,ensuring consistency,quality,and presentation to the highest standards.
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Experience managing bakery prep schedules,fermentation processes,ordering,stock control,and production planning.
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A passion for seasonal ingredients and produce-led baking.
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Strong understanding and implementation of food safety,hygiene,and HACCP standards within a bakery environment.
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Excellent organisational and leadership skills,with the ability to train,mentor,and inspire junior bakers and kitchen team members.
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Calm and professional during busy production and service periods,with strong problem-solving abilities.
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A collaborative mindset,working closely with the wider kitchen team to deliver a cohesive guest experience.
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Flexibility to work early mornings,weekends,and holidays as required.
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A creative and forward-thinking approach to bakery development and menu contribution.
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A warm,humble,and professional approach to hospitality.
We strive to be a company that is inclusive in terms of age,gender,identity,race,sexual orientation and ethnicity,and to create an environment where everyone,from any background,can be happy at work. We’d love to hear from you if you’re a Head Baker looking to be part of an exciting new opening.
Hailing from Nottingham,Tom Sellers is a two Michelin-starred Chef who opened his first restaurant,Restaurant Story,at 26. At launch,Tom’s unique approach garnered significant critical acclaim,being awarded a Michelin Star just five months after opening,with a second star following in 2021.
Tom learned his craft from some of the world’s most influential chefs and spent time working alongside the likes of Tom Aikens in London,Thomas Keller at three Michelin-starred Per Se in New York,and René Redzepi at two Michelin-starred Noma in Copenhagen,all before the age of 21.
Story Cellar,a Parisian-inspired rotisserie-style restaurant,opened in 2023 to much critical acclaim,followed by Dovetale at 1 Hotel Mayfair,where the restaurant offers a sustainably minded,produce-led à la carte menu of reimagined European classics,bolstered by dishes cooked over the grill and an abundant raw bar.
