Head Chef – Wainwrights Inn in Ambleside

Reports To: Executive Chef

Department: Food and Beverage

Salary: £38,000 - £40,000

Contract Type: Full-Time, Permanent

Role Summary

To lead the culinary operation of the standalone country pub, with full accountability for food quality, compliance, and financial performance.

Key Responsibilities

• Operational Leadership
  • Design and deliver seasonal pub menu, with a focus on both quality and volume.
  • Ensure compliance with Food Safety Management System.
  • Collaborate with Front of House team to ensure seamless guest experiences.
• Training and Development
  • Lead and train the kitchen team on Food Safety Management System requirements, ensuring completion of all mandatory compliance training.
  • Ensure training materials, kitchen documents and policies are displayed and up to date.
  • Ensure the team are trained on and follow menu specification sheets.
• Team Leadership and Management
  • Lead recruitment and onboarding in collaboration with People Team.
  • Conduct regular team briefings and reviews.
  • Coach the team on kitchen standards and professional development.
• Financial and Commercial Management
  • Responsible for departmental P&L, including revenue generation, cost control and profitability.
  • Manage labour costs through rota planning in line with budget.
  • Identify opportunities to increase average spend, upsell performance, and outlet efficiency.
• Inventory and Operational Control
  • Manage physical inventory and supplier relationships.
  • Use industry standard procurement systems to ensure accuracy and accountability for food costs and wastage.
  • Ensure compliance with procurement policies, stock rotation, and waste reduction strategies.
  • Support the Food and Beverage Management Team in maintaining cost targets and stock integrity.
• Compliance and Standards
  • Ensure F&B operations comply with health & safety, licensing, and food hygiene regulations.
  • Conduct regular audits and inspections to maintain 5-star standards.
  • Create, implement and maintain recipes and specification sheets.
  • Support sustainability initiatives including local sourcing.

Key Performance Indicators

• Gross Profit (GP) Margin: Target of 68 - 73%, ensuring effective cost control and pricing strategies.
• Staff Retention Rate: 80% or higher annually, reflecting strong team management and a positive working environment.
• Customer Satisfaction: Maintain an average guest rating of 4.5 out of 5 in reviews and feedback.
• Food Quality & Consistency: Regular audits and customer feedback to ensure standards are met consistently.
• Kitchen Hygiene & Safety: Full compliance with health and safety regulations, with no major violations.

Langdale is an equal opportunity employer. We welcome applications from individuals of all backgrounds, experiences, and identities. At Langdale, we value inclusion, creativity, and teamwork. Join us and help shape the future of a business rooted in tradition but always moving forward.

Our Langdale Benefits

• Complimentary stay – One free night per year at our Langdale hotel (B&B rate)
• Free leisure access – Complimentary use of fitness and leisure facilities
• Free meals – Staff canteen meals included
• Rewards & recognition – Cash prizes via Guest Nominations and Langdale Superstar awards
• Wellbeing support – Confidential EAP and trained Mental Health First Aiders
• Staff discounts – Savings at Langdale venues and external partners (e.g. Kendal Physio, Windermere Cruises, B&Q Trade)
• Enhanced benefits – Improved sick pay and life cover (up to 2× salary) after 6 months
• Exclusive offers – Access to Lake District Hotels Association discounts

All candidates must have the legal right to live and work in the UK at the start of employment. Staff accommodation may be available for exceptional candidates.