At a Glance
- Tasks: Lead the kitchen at The Tempus, creating memorable dishes and training a passionate team.
- Company: The Tempus, a finalist for VisitBritain Small Hotel of the Year in beautiful Northumberland.
- Benefits: Competitive salary, KPI bonus, healthy service charge, and a supportive work environment.
- Other info: Join a dynamic team in a stunning location with opportunities for growth.
- Why this job: Shape the culinary identity of a top hospitality venue and elevate food standards.
- Qualifications: Proven experience as a Head Chef or Senior Sous Chef with Rosette-standard expertise.
The predicted salary is between 45000 - 50000 £ per year.
The Tempus at Charlton Hall - Northumberland
Salary: £45,000 + £5,000 KPI bonus + very healthy service charge
The Doxford Group is looking for an exceptional Head Chef to lead the food operation at The Tempus and help take its culinary offering to another level. The Tempus is one of Northumberland's most distinctive hotel and dining destinations, and a finalist in VisitBritain Small Hotel of the Year.
This is a hands-on role for a chef who wants to cook, lead from the front, raise standards, build a stronger team and create food that guests remember. The role focuses on The Tempus, while working as part of the wider estate food operation alongside Charlton Hall and Doxford Barns. You will report to the General Manager and Group Executive Head Chef. Previous Rosette-standard experience is essential. We want someone who understands the consistency, flavour, presentation, discipline and attention to detail needed to achieve and maintain that level.
Key Responsibilities- Lead the day-to-day kitchen operation at The Tempus.
- Be hands-on in service and set the standard from the front.
- Recruit, train, coach and develop a stronger kitchen brigade.
- Create seasonal menus built around quality local and regional produce.
- Drive The Tempus towards AA Rosette-level standards.
- Maintain consistency across hotel dining, breakfasts, private dining, events and functions.
- Control food GP, stock, wastage, ordering, supplier costs and labour awareness.
- Work closely with the General Manager and Group Executive Head Chef on standards, performance and guest experience.
- Maintain excellent hygiene, food safety, compliance and kitchen systems.
- A proven Head Chef, strong Senior Sous Chef, or chef from a quality hotel, restaurant or destination hospitality background.
- Must have previous experience working at AA Rosette standard, or within a kitchen operating at a similar recognised quality level.
- Strong leadership skills with the ability to recruit, train and motivate chefs.
- A genuine passion for local, seasonal and high-quality produce.
- Commercially aware, with strong understanding of GP, stock, wastage and supplier control.
- Creative, organised, calm under pressure and able to maintain high standards without ego.
- Ambitious to improve food reputation and help take The Tempus culinary offer to another level.
- £45,000 salary.
- £5,000 KPI bonus.
- Very healthy service charge.
- Senior leadership role within The Tempus.
- Opportunity to shape the food identity of one of Northumberland's most exciting hospitality venues.
- Supportive ownership, senior management and beautiful Northumberland setting.
This is a role for a chef who wants more than just a title. It is for someone who wants to cook, lead, recruit, train, develop a team, protect standards and help build the future food identity of The Tempus. To apply, please send your CV and a short covering note explaining why you are the right person for this role.
Head Chef - The Tempus (Finalist Small Hotel of Year) in Chelmsford employer: R J Shell Ltd t/a The Doxford Group
The Tempus at Charlton Hall offers an exceptional opportunity for a Head Chef to lead a talented kitchen team in one of Northumberland's most distinguished hotel and dining destinations. With a competitive salary, KPI bonus, and a healthy service charge, the company fosters a supportive work culture that prioritises employee growth and creativity, allowing you to shape the culinary identity of a finalist for VisitBritain Small Hotel of the Year. Join us in a beautiful setting where your passion for local produce and high standards will be celebrated and rewarded.
Contact Details:
R J Shell Ltd t/a The Doxford Group Recruitment Team
StudySmarter Expert Advice🤫
We think this is how you could land Head Chef - The Tempus (Finalist Small Hotel of Year) in Chelmsford
✨Tip Number 1
Network like a pro! Get out there and connect with other chefs, restaurant owners, and industry professionals. Attend local food events or culinary workshops to meet people who can help you land that Head Chef role at The Tempus.
✨Tip Number 2
Show off your skills! If you can, organise a tasting event or pop-up dinner to showcase your culinary creations. This is a great way to demonstrate your passion for local produce and your ability to create memorable dishes.
✨Tip Number 3
Be proactive! Don’t just wait for job openings to be posted. Reach out directly to The Tempus and express your interest in the Head Chef position. A personal touch can make all the difference and show your enthusiasm for the role.
✨Tip Number 4
Prepare for the interview by researching The Tempus and its culinary style. Think about how you can elevate their menu and what unique ideas you can bring to the table. We want to see your creativity and vision for the future of their food identity!
We think you need these skills to ace Head Chef - The Tempus (Finalist Small Hotel of Year) in Chelmsford
Some tips for your application 🫡
Show Your Passion:When writing your application, let your love for cooking and local produce shine through. We want to see that you’re not just a chef, but someone who genuinely cares about the food you create and the experience you provide.
Tailor Your CV:Make sure your CV highlights your relevant experience, especially any time spent in Rosette-standard kitchens. We’re looking for specific examples of how you've led teams and maintained high standards, so don’t hold back!
Craft a Compelling Cover Note:In your cover note, explain why you’re the perfect fit for The Tempus. Be specific about your achievements and how they align with our goals. We want to know what makes you tick and how you can help elevate our culinary offering.
Apply Through Our Website:We encourage you to apply directly through our website. It’s the best way to ensure your application gets into the right hands. Plus, it shows us you’re serious about joining our team at The Tempus!
How to prepare for a job interview at R J Shell Ltd t/a The Doxford Group
✨Know Your Culinary Story
Before the interview, think about your culinary journey and how it aligns with The Tempus's vision. Be ready to share specific examples of your experience with Rosette-standard cooking and how you've led teams in high-pressure environments.
✨Showcase Your Menu Ideas
Prepare a few seasonal menu ideas that highlight local produce. This will not only demonstrate your creativity but also your understanding of the importance of quality ingredients and presentation, which are key for this role.
✨Demonstrate Leadership Skills
Be prepared to discuss your leadership style and how you’ve successfully recruited and trained kitchen staff in the past. Share examples of how you've motivated your team to maintain high standards and achieve culinary excellence.
✨Understand the Business Side
Brush up on your knowledge of food GP, stock control, and supplier management. Being able to discuss how you’ve effectively managed these aspects in previous roles will show that you’re commercially aware and ready to take on the responsibilities of this position.
