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: Opportunity for career growth in a supportive environment with a focus on local produce.
- 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 and leadership skills.
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 Glasgow 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 Glasgow
✨Tip Number 1
Network like a pro! Get out there and connect with other chefs, restaurant owners, and food enthusiasts. Attend local culinary events or workshops to meet people in the industry. You never know who might have the inside scoop on job openings!
✨Tip Number 2
Show off your skills! If you can, organise a tasting event or pop-up dinner to showcase your culinary creations. This not only demonstrates your talent but also gives potential employers a taste of what you can bring to their kitchen.
✨Tip Number 3
Be proactive! Don’t just wait for job postings to appear. Reach out directly to places you admire, like The Tempus, and express your interest. A well-timed email can make all the difference and show your enthusiasm for the role.
✨Tip Number 4
Keep learning! Stay updated on culinary trends and techniques. Consider taking short courses or workshops to enhance your skills. This not only boosts your CV but also shows potential employers that you're committed to growing in your craft.
We think you need these skills to ace Head Chef - The Tempus (Finalist Small Hotel of Year) in Glasgow
Some tips for your application 🫡
Show Your Passion:When you're writing your CV and cover letter, 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 Application:Make sure to customise your CV and cover letter for this role at The Tempus. Highlight your previous Rosette-standard experience and any leadership roles you've had. We want to know how your skills align with what we’re looking for!
Be Specific About Your Achievements:Don’t just list your responsibilities; share specific examples of how you’ve improved kitchen operations or created memorable dishes. We love numbers, so if you can quantify your successes, even better!
Keep It Professional Yet Personal:While we appreciate a friendly tone, remember to keep it professional. Share a bit about yourself and why you’re excited about this opportunity at The Tempus, but stay focused on your culinary journey and what you can bring to our team.
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 importance of consistency, flavour, and presentation. Be ready to discuss your previous experiences and how they align with the high standards expected at The Tempus.
✨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 well as how you’ve maintained high standards under pressure.
✨Get Creative with Seasonal Menus
Think about some innovative menu ideas that incorporate local and seasonal produce. Be prepared to share your vision for how you would elevate The Tempus's culinary offerings and drive it towards AA Rosette-level standards.
✨Understand the Business Side
Familiarise yourself with key financial metrics like GP, stock control, and wastage management. Be ready to discuss how you can contribute to the overall profitability of the kitchen while maintaining quality and guest satisfaction.
