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 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 your career.
- 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 Reading 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 Reading
✨Tip Number 1
Network like a pro! Get out there and connect with other chefs and hospitality professionals. Attend local food events, join culinary groups, or even hit up social media platforms to showcase your skills and passion for cooking.
✨Tip Number 2
Show off your culinary flair! When you get the chance to meet potential employers, bring along a portfolio of your best dishes or even a few samples if possible. Let your food do the talking and leave a lasting impression.
✨Tip Number 3
Be proactive! Don’t just wait for job openings to pop up. Reach out directly to places you admire, like The Tempus, and express your interest. A well-timed email can make all the difference in landing that dream role.
✨Tip Number 4
Keep honing your skills! Whether it’s taking a short course on seasonal produce or experimenting with new recipes at home, always be learning. This not only boosts your confidence but also shows potential employers your commitment to growth.
We think you need these skills to ace Head Chef - The Tempus (Finalist Small Hotel of Year) in Reading
Some tips for your application 🫡
Show Your Passion for Food:When you're writing your application, let your love for cooking and high-quality ingredients shine through. We want to see that you’re not just a chef, but someone who genuinely cares about creating memorable dining experiences.
Highlight Your Leadership Skills:This role is all about leading from the front, so make sure to showcase your experience in recruiting, training, and motivating a kitchen team. We’re looking for someone who can inspire others and maintain high standards without losing their cool.
Be Specific About Your Experience:Don’t just say you’ve worked at a Rosette-standard kitchen; tell us what you did there! Share specific examples of how you maintained consistency, managed costs, or created seasonal menus. We love details that paint a picture of your culinary journey.
Keep It Professional Yet Personal:While we want to see your professional side, don’t be afraid to inject a bit of your personality into your covering note. Let us know why you’re excited about this opportunity at The Tempus and how you envision contributing to our culinary identity.
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
During the interview, convey your passion for cooking and your hands-on approach. Share stories that demonstrate your commitment to maintaining high standards and creating memorable dining experiences for guests.
✨Understand the Business Side
Familiarise yourself with key financial metrics like GP, stock control, and wastage management. Be prepared to discuss how you would manage these aspects effectively to ensure the kitchen operates smoothly and profitably.
