Head Restaurant Chef at Brocket Hall in Welwyn Garden City

Brocket Hall is reimagining its iconic riverside restaurant—formerly Auberge du Lac—into a vibrant new dining destination set within the historic 18th‑century hunting lodge, beside the tranquil River Lea. Overlooking the breathtaking grounds of the Brocket Hall estate, the new restaurant will pair contemporary design, mood‑lit interiors, and a stylish modern bar with a fresh culinary direction. We’re creating an atmosphere that is relaxed yet refined—modern yet respectful of its heritage—offering a sophisticated and energetic guest experience in a truly majestic setting. This is a rare opportunity to be part of an exciting launch that blends timeless character with a bold, new perspective on hospitality. We are seeking an innovative, hands‑on Head Chef to lead the culinary direction of this exciting new chapter. You will be responsible for shaping and delivering a compelling menu that reflects the venue’s character and ambition, while overseeing all aspects of kitchen operations—from team leadership to sourcing, cost control, and quality assurance.

Responsibilities

• Oversee the day‑to‑day running of the kitchen at the new restaurant, ensuring smooth and efficient service.
• Work closely with the Estate Executive Chef to deliver the agreed culinary vision and maintain high operational standards.
• Ensure the kitchen is properly staffed, structured, and aligned to both restaurant and wider estate service needs.
• Deliver a seasonal, modern menu with consistent execution, ensuring dishes meet agreed standards for presentation and flavour.
• Contribute to new dish development, specials, and occasional bespoke menus in line with the restaurant’s identity.
• Maintain accuracy, attention to detail, and quality across all sections of the kitchen during service.
• Lead and mentor the kitchen brigade, supporting training, performance, and professional growth.
• Promote a positive, disciplined, and team‑oriented kitchen culture.
• Set clear expectations and lead by example during both preparation and service periods.
• Uphold all food safety, hygiene, and allergen regulations, ensuring all necessary records and procedures are in place.
• Maintain equipment, cleanliness, and kitchen systems to meet both legal and estate compliance standards.
• Take ownership of kitchen P&L performance, working to achieve agreed GP targets, control labour costs, and manage overall kitchen profitability.
• Manage ordering, stock rotation, and wastage to ensure quality and control food costs within target margins.
• Support event catering, private dining, and special occasions across the Brocket Hall estate.
• Represent the restaurant and kitchen team professionally across estate departments and external functions.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in a high‑quality, modern restaurant environment.
• Strong background in seasonal British or European cuisine, with openness to global influences.
• Passion for leading by example, mentoring junior chefs, and maintaining a calm, organised kitchen.
• Commercially aware, with experience managing food cost, GP, stock control, and labour planning.
• Familiar with modern kitchen systems, health & safety standards, and allergen compliance.
• Creative mindset with a desire to contribute to a bold, distinctive culinary identity.

Be at the heart of a major restaurant launch while playing a key role in estate‑wide luxury hospitality. Work in a truly unique setting across historic venues, lakeside locations, and event pavilions. Freedom to develop the food concept and make your mark in a high‑profile, creative role. Opportunities for collaboration with guest chefs, special events, and estate‑wide dining experiences.

Benefits

• Staff benefits include performance incentives, estate‑wide discounts, and access to Brocket Hall’s leisure facilities.