At a Glance
- Tasks: Lead the kitchen at The Tempus, creating unforgettable dishes and mentoring 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 chance to shape culinary identity.
- Other info: Supportive management and a stunning location await your culinary creativity.
- Why this job: Join a dynamic team and elevate the food experience at one of Northumberland's top destinations.
- Qualifications: Proven Head Chef or strong Senior Sous Chef with Rosette-standard experience.
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 Coventry 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 Coventry
✨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 talents. This is a great way to demonstrate your creativity and passion for high-quality produce, which is exactly what The Tempus is looking for.
✨Tip Number 3
Research the venue! Familiarise yourself with The Tempus's menu, style, and ethos. When you get the chance to chat with the hiring team, you’ll impress them with your knowledge and enthusiasm for their culinary vision.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets seen by the right people. Plus, it shows you’re serious about joining The Tempus team and ready to take their culinary offering to the next level.
We think you need these skills to ace Head Chef - The Tempus (Finalist Small Hotel of Year) in Coventry
Some tips for your application 🫡
Show Your Passion for Food:When writing your application, let your love for cooking and high-quality ingredients shine through. Share your experiences with local produce and how you’ve used it to create memorable dishes.
Highlight Your Leadership Skills:We want to see how you’ve led a kitchen team in the past. Talk about your experience in recruiting, training, and motivating chefs, and how you’ve built a strong brigade that delivers consistent results.
Be Specific About Your Achievements:Don’t just say you’ve worked at AA Rosette standard; tell us about the specific achievements that got you there. Mention any awards, menu innovations, or improvements in guest satisfaction that you’ve contributed to.
Keep It Professional Yet Personal:While we appreciate a friendly tone, make sure your CV and covering note are polished and professional. Tailor your application to The Tempus, showing us why you’re the perfect fit for our culinary vision.
How to prepare for a job interview at R J Shell Ltd t/a The Doxford Group
✨Know Your Culinary Stuff
Make sure you brush up on your knowledge of AA Rosette standards and the specific culinary trends that are popular in Northumberland. Be ready to discuss how you can elevate The Tempus's menu with local, seasonal produce.
✨Showcase Your Leadership Skills
Prepare examples of how you've successfully led a kitchen team in the past. Highlight your experience in recruiting, training, and motivating chefs, as this role is all about building a strong brigade.
✨Be Hands-On and Passionate
Since this is a hands-on role, be prepared to talk about your cooking style and how you set standards during service. Share your passion for creating memorable dishes and how you maintain high standards under pressure.
✨Understand the Business Side
Familiarise yourself with key financial metrics like GP, stock control, and supplier management. Be ready to discuss how you’ve managed these aspects in previous roles to ensure profitability while maintaining quality.
