The NEW Lion, Silverhand Estate, extraordinary dining isn’t simply going to be served, it will be forged with craft, flair, and imagination.
This is a stand‑out opportunity for a Head Chef who refuses to play small; someone ready to carve out a culinary legacy rooted in English ingredients, bold seasonality, and the unmistakable character of our estate.
You’ll build a Team of talented, driven, and hungry kitchen heroes, leading them to push boundaries, elevate craft, and create dishes that leave a mark long after the plate is cleared.
Backed by a united and visionary organisation, you’ll have the space, support, and freedom to redefine what English dining can be, championing origin, celebrating local flavour, and propelling The Lion to become the culinary destination in The Garden Of England. Your commercial experience will demonstrate your knowledge for a need for a varied operation, finance alignment and marketing vision.
Key Responsibilities – Head Chef
As Head Chef, you will lead the culinary vision and execution across all food-related operations, ensuring an exceptional guest experience from supplier to kitchen to table. This role demands a dynamic and strategic leader who can inspire a team, drive innovation, and uphold the highest standards of quality, safety, and professionalism.
- Lead and inspire a team of chefs and kitchen staff, fostering a culture of excellence, accountability, and continuous development.
- Design and deliver seasonal, innovative menus that reflect local sourcing, sustainability, and guest preferences, while aligning with the brand’s culinary identity.
- Oversee all kitchen operations, ensuring consistency in food quality, portion control, and presentation across all service periods and outlets.
- Manage supplier relationships, ensuring the procurement of high-quality ingredients at competitive prices, and maintaining robust supply chain standards.
- Monitor and optimise Gross Profit (GP) margins, implementing cost control measures and efficient stock management practices.
- Champion food safety and hygiene, leading the team towards achieving and maintaining a 5-star food hygiene rating.
- Drive recognition and excellence by submitting at least one application annually for a national or regional food award.
- Collaborate cross-functionally with the Tourism Manager and CEO to align culinary operations with broader MDCV UK business strategies and guest experience goals.
- Deliver departmental development programmes in partnership with the Tourism Manager, focusing on upskilling, retention, and succession planning.
- Coordinate rotas and staffing levels to meet operational demands while ensuring compliance with employment standards and budget constraints.
- Lead by example, maintaining a polished, professional image and setting the tone for service excellence and team morale.
- Ensure seamless service delivery, stepping in to coordinate food service operations in collaboration with or in the absence of the Tourism Manager.
- Identify and resolve operational issues, including maintenance needs, and ensure all health and safety protocols are followed and documented.
- Communicate effectively across departments, sharing bookings, updates with team, aligning goals, and contributing to a unified guest service approach.
Please note that the responsibilities listed above are not exhaustive; additional duties may be assigned as needed to meet the evolving needs of the business.
Requirements
- Proven experience in a senior kitchen leadership role, ideally as a Head Chef or Senior Sous Chef in a high-volume, quality-driven environment.
- Demonstrated ability to lead, mentor, and develop a diverse kitchen team.
- Strong financial acumen with experience managing GP, budgets, and supplier negotiations.
- Expertise in menu development, food trends, and dietary requirements.
- Excellent organisational, time management, and communication skills.
- In-depth knowledge of food safety, hygiene regulations, and allergen management.
- A proactive, solutions-focused mindset with a passion for culinary excellence and innovation.
Desirable
- Second language proficiency to support diverse teams and guests.
- Full UK driving licence.
- Personal Alcohol Licence (or willingness to obtain).
- Experience in award submissions or achieving culinary accolades.
- Familiarity with sustainability practices in food sourcing and kitchen operations.
