Daylesford Stays
Chef de rang
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Company Description
Daylesford Stays, part of The Bamford Collection, offers hospitality experiences that celebrate the luxury of escapism and the comfort of feeling genuinely cared for. The brand combines understated elegance with warm, attentive service in a range of thoughtfully designed properties. Guests can choose from traditional Cotswold-stone cottages and modern British pubs, each with a distinct character and charm. The portfolio includes The Wild Rabbit at Kingham, The Fox at Oddington, The Bell at Charlbury, and The Three Horseshoes at Asthall, all located in the idyllic Cotswolds countryside.
Role Description
The Chef de rang is a full-time, on-site role based in Chipping Norton, responsible for delivering refined, attentive table service in line with Daylesford Stays’ standards. Day-to-day tasks include welcoming and seating guests, presenting menus, taking food and beverage orders, and coordinating service between the kitchen and the dining room. The role involves managing a designated section, ensuring dishes are served correctly and on time, and maintaining a polished, well-organized dining environment. The Chef de rang supports junior team members, upholds health and safety and hygiene protocols, and contributes to a warm, memorable guest experience. This position also requires close collaboration with the bar and kitchen teams to support smooth service during breakfast, lunch, and dinner periods.
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Qualifications
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- Strong table service skills, including managing a section, taking orders, and serving food and beverages in a high-quality restaurant or hospitality environment.
- Knowledge of modern British cuisine, seasonal ingredients, and menu presentation, with the ability to explain dishes and make thoughtful recommendations to guests.
- Excellent customer service and communication skills, with a friendly, professional manner and the ability to build rapport with a diverse range of guests.
- Experience working as part of a restaurant or hotel team, demonstrating reliability, attention to detail, and the ability to remain calm during busy service times.
- Understanding of food safety, hygiene standards, and health and safety procedures, with a commitment to maintaining a clean, organized work area.
- Ability to work flexible hours, including evenings, weekends, and holidays, in line with hospitality service needs.
- Previous experience as Chef de rang or in a similar front-of-house role in upscale dining or boutique hotel settings is highly beneficial.
- Relevant hospitality or catering training, certifications, or apprenticeships are an advantage.
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