Middleton Lodge is a country retreat tuckedaway in the North Yorkshire countryside. Here at the estate we have The CoachHouse, a relaxed restaurant with rooms, serving an all-day kitchen gardeninspired menu and the super unwinding Treatment Rooms.
As the estate grows we’re always looking forfriendly, hardworking perfectionists to join us! Our team will teach you allthe tricks of the trade making sure you deliver the tip top service to our eachof our clients! We make sure there’s plenty of support, training and opportunityfor everyone so you’re always working towards something!
We are currently looking to recruit a Chef deRang to join the team within the Coach House Restaurant, working alongside the RestaurantManager ensuring a smooth running Restaurant.
JobDescription: Chef deRang
Job Title: Chef deRang
Department: Food & Beverage / Restaurant Operations
Reports To: Operations Manager & Restaurant Manager
Job Purpose
The Chef de Rang is responsible for managing adesignated restaurant section, ensuring the highest standards of food andbeverage service, guest satisfaction, and operational efficiency. The rolerequires excellent hospitality skills, strong product knowledge, attention todetail, and the ability to deliver a professional and memorable diningexperience in line with the establishment’s service standards.
KeyResponsibilities
GuestService
- Welcome guests warmly and provide attentive, personalised servicethroughout their dining experience.
- Present menus, explain dishes, recommend food and beveragepairings, and answer guest enquiries.
- Take food and beverage orders accurately and communicate specialrequests, allergies, and dietary requirements to the kitchen.
- Serve food and beverages according to the establishment’s servicestandards and presentation guidelines.
- Monitor guest satisfaction, anticipate needs, and resolve minorcomplaints professionally.
- Maintain a discreet, courteous, and professional approach at alltimes.
SectionManagement
- Take responsibility for the smooth operation of an assignedrestaurant section.
- Coordinate service with colleagues, kitchen staff, sommeliers, andmanagement.
- Ensure tables are properly set, maintained, and cleared promptly.
- Manage service timing and ensure guests receive their coursesefficiently.
- Prepare the restaurant before service and complete closing dutiesafterwards.
- Maintain cleanliness, organisation, and readiness of the servicestation.
Food andBeverage Knowledge
- Maintain comprehensive knowledge of the menu, ingredients,preparation methods, and presentation.
- Demonstrate knowledge of wines, spirits, cocktails, and otherbeverages where applicable.
- Make appropriate recommendations to enhance the guest experienceand support sales.
- Follow food safety, hygiene, and allergen-management procedures.
Teamworkand Communication
- Support and guide team members when required.
- Communicate clearly with the kitchen and restaurant management toensure seamless service.
- Participate in briefings, training sessions, and menu tastings.
- Contribute to a positive, professional, and collaborative workingenvironment.
Standardsand Compliance
- Adhere to company policies, service procedures, grooming standards,and uniform requirements.
- Follow health and safety, food hygiene, and licensing regulations.
- Handle guest bills, payments, and cash accurately when required.
- Minimise waste, protect company property, and maintain responsiblestock-handling practices.
Qualificationsand Experience
- Previous experience in a restaurant, hotel, or fine-diningenvironment.
- Experience managing a restaurant section or working in a similarsupervisory service position is desirable.
- Strong knowledge of food and beverage service techniques.
- Excellent communication and interpersonal skills.
- Good command of English; additional languages are an advantage.
- Wine knowledge or relevant hospitality qualifications aredesirable.
- A recognised food safety qualification is beneficial.
Skills andCompetencies
- Exceptional customer service and interpersonal skills.
- Strong organisational skills and attention to detail.
- Ability to work efficiently under pressure.
- Professional appearance and positive attitude.
- Team leadership and problem-solving abilities.
- Commercial awareness and confidence in upselling.
- Flexibility to work shifts, weekends, and public holidays asrequired.
PerformanceExpectations
- Consistently high standards of guest satisfaction.
- Accurate and timely food and beverage service.
- Effective management of the assigned restaurant section.
- Compliance with service, hygiene, and safety standards.
- Positive contribution to team performance and restaurant revenue.
WorkingRelationships
The Chef de Rang works closely with the OperationsManager, Restaurant Manager, kitchen brigade, and other Food & Beverageteam members.
OverallObjective
To deliver outstanding, personalisedhospitality while ensuring efficient section management, maintaining thehighest service standards, and contributing to the overall success andreputation of the restaurant.
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