We are seeking an ambitious, commercially driven Partner Chef to take full operational and creative ownership of our hotel's restaurant. This is not a salaried Head Chef position. It is a genuine self-employed business opportunity for a chef who wants to put their name above the door and run their own food operation within an established hotel setting, without the capital outlay and standalone risk of opening an independent venue. You will have autonomy over the menu, kitchen team, and day-to-day restaurant operation, while benefiting from built-in hotel guest trade, a fully fitted kitchen, and the hotel's existing reputation and infrastructure. The successful partner will treat the restaurant as their own business—taking responsibility for its financial performance, culinary identity, and guest reputation—while working collaboratively with the hotel to protect the wider guest experience. Key Responsibilities Culinary & Menu Ownership · Develop and own a clear, distinctive food concept that complements the hotel's positioning and appeals to both resident guests and local diners. · Design and cost all menus (à la carte, breakfast, bar, afternoon tea, private functions, and events as applicable), ensuring seasonality, creativity, and commercial viability. · Maintain full responsibility for recipe specification, presentation standards, and allergen matrices. Kitchen & Team Management · Recruit, train, motivate, and manage all kitchen staff (including sous chefs, commis, and kitchen porters) as your own team. · Set rotas, manage labour costs, and build a high-performing, retention-focused kitchen culture. · Foster a collaborative working relationship with hotel front-of-house teams to ensure seamless service integration. Financial & Commercial Performance · Own the restaurant's P&L, including food gross profit (GP), labour cost, and controllable overheads. · Manage supplier relationships, purchasing, stock control, and waste reduction to maximise margin. · Set pricing strategy and drive revenue growth through trading-day expansion, special events, and local marketing. · Provide regular financial reporting to the hotel as required under the partnership agreement. Compliance & Standard · Ensure full compliance with food safety legislation, HACCP, allergen management, and health & safety requirements. · Maintain the kitchen to the hotel's property standards, including cleanliness, maintenance reporting, and equipment care. · Hold (or be willing to obtain) appropriate food hygiene certification and public liability insurance. Essential · Proven experience as a Head Chef, Senior Sous Chef, Chef Proprietor, or Chef Operator in a hotel, restaurant, or comparable hospitality environment. · A clear and confident food identity—you can articulate your culinary concept and demonstrate how it will appeal to the hotel's guest profile and local market. · Strong commercial acumen: experience managing food GP, labour costs, stock control, and supplier negotiations. · Demonstrable leadership skills: you can build, train, and retain a kitchen team, and you lead by example. · A long-term mindset: you want to build a recognised food brand, not just run a kitchen. · Full understanding of food safety, HACCP, and allergen compliance requirements. · Food hygiene certification (minimum Level 2) and willingness to provide proof of self-employed status, insurance, and relevant registrations. Desirable · Experience operating under a concession, licence, or self-employed partnership model. · A local or regional following, or existing relationships with quality suppliers. · Experience with events, weddings, or private dining in addition to restaurant service. · Digital/marketing awareness to help build the restaurant's local profile. What the Hotel Offers · A platform, not just a kitchen: A fully equipped restaurant space within an established hotel with built-in resident guest trade and existing local reputation. · Genuine autonomy: Creative control over the menu, concept, and kitchen team—subject only to alignment with the hotel's brand standards and guest expectations. · Reduced startup risk: No standalone premises acquisition, fit-out costs, or licensing applications; the infrastructure is ready to trade. · Supportive partnership: The hotel retains responsibility for accommodation, beverage sales (in Model A), and property-level marketing, allowing you to focus on food and kitchen leadership. · Flexibility: Commercial terms can be discussed and tailored to the right partner's experience, concept strength, and growth ambitions. Model A – Concession / Commission Structure Living in available. · The Partner Chef operates the restaurant as a self-employed business under a concession or licence agreement. · The hotel charges a commission on food revenue (50% of food sales) as rent/participation fee; beverage revenue may be retained by the hotel or subject to a separate arrangement. · Utility costs may be shared or capped for an initial period to support business establishment. · The Partner Chef is responsible for all food costs, kitchen labour, and supplier payments. Model B – Fixed Rent / Management Fee · The Partner Chef pays a fixed weekly or monthly fee for use of the kitchen and restaurant space. · The Partner Chef retains all food revenue and controls the full restaurant P&L. · A revenue-share or profit-share element may be included alongside a base fee. Common terms across both models: · Status: The Partner Chef is engaged as a genuinely self-employed contractor, responsible for their own tax, National Insurance, and business insurance. The agreement will be structured to reflect genuine business autonomy (control over hours, methods, pricing, and staffing), not disguised employment. · Insurance: The Partner Chef must hold current public liability insurance and food hygiene certification at the appropriate level. · Term: Initial term to be agreed (typically 2–3 years) with renewal options based on performance. · Kitchen: Fully fitted and operational; major equipment repairs and structural maintenance remain the hotel's responsibility, while day-to-day operational upkeep and consumables are the Partner Chef's responsibility. To Apply Please submit: 1. A brief cover note outlining your food concept and why it suits this hotel. 2. Your CV, highlighting relevant kitchen leadership and commercial experience. 3. An indication of your preferred partnership model (concession/commission or fixed rent) and any initial thoughts on menu direction. Shortlisted applicants will be invited to an informal discussion followed by a kitchen trial and commercial conversation. This job description is intended as a summary guide. Final terms will be set out in a formal self-employed partnership agreement. The hotel reserves the right to vary the commercial structure based on the selected partner's proposal. TPBN1_UKCT
Chef in Lincolnshire
