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 Leicester 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 Leicester
✨Tip Number 1
Get your hands dirty! When you’re at the interview, show them you’re not just about the talk. Bring your passion for cooking to life by discussing your favourite dishes and how you’d elevate The Tempus’s menu.
✨Tip Number 2
Network like a pro! Connect with other chefs and industry professionals on social media or at local events. You never know who might have a lead on the perfect opportunity or can put in a good word for you.
✨Tip Number 3
Show off your leadership skills! During interviews, share examples of how you’ve successfully trained and motivated your team in the past. They want to see that you can build a strong kitchen brigade at The Tempus.
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets noticed. Plus, it shows you’re genuinely interested in being part of The Tempus family.
We think you need these skills to ace Head Chef - The Tempus (Finalist Small Hotel of Year) in Leicester
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 work at AA Rosette standard or similar. We’re looking for specific examples of how you've led a kitchen and improved standards, so don’t hold back!
Craft a Compelling Covering Note:In your covering note, be clear about why you’re the perfect fit for The Tempus. Share your vision for the culinary direction you’d like to take and how you plan to lead the team. We want to hear your ideas!
Apply Through Our Website:Don’t forget to apply through our website! It’s the best way for us to receive your application and ensures it gets to the right people. Plus, it shows 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, trained, and motivated kitchen staff in the past. Share anecdotes that illustrate your ability to maintain high standards while fostering a positive team environment.
✨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.
