Head Chef – Sedgebrook Hall, Northampton

Full-Time | Permanent | Up to £50,000 + Excellent Benefits

We’re looking for a Head Chef who wants to make their mark.

This is a brilliant opportunity to take the reins of the kitchen at Sedgebrook Hall and put your own stamp on the food, the team and the overall guest experience.

We’re looking for an ambitious, creative and hands-on Head Chef who loves great food, enjoys leading from the front and knows what it takes to deliver consistently brilliant service in a busy hospitality environment.

You’ll have the opportunity to shape our culinary offer, develop a talented kitchen team and work closely with the General Manager and wider leadership team to take the food experience at Sedgebrook Hall to the next level.

And because we’re part of Levy UK & Ireland, you’ll have plenty of opportunity to develop your career, share ideas and make a real impact across a much bigger hospitality business.

About Sedgebrook Hall

Sedgebrook Hall is part of The Venues Collection, a group of five unique venues across the UK offering everything from meetings and conferences to weddings, celebrations and overnight stays.

With beautiful spaces, a diverse range of events and guests, and plenty happening throughout the year, no two days in our kitchen are quite the same.

What you’ll be doing

As Head Chef, you’ll be at the heart of the operation, leading the kitchen team and making sure every plate that leaves the pass delivers on quality, creativity and consistency.

You’ll

• Lead, inspire and develop the kitchen brigade, creating a positive and high-performing team environment.
• Take ownership of the culinary offer, bringing your own creativity, personality and ideas to our menus.
• Create food that looks as good as it tastes, using fresh, quality ingredients and keeping ahead of food trends.
• Adapt your approach to suit a broad range of guests and occasions, from conferences and meetings to weddings, celebrations and special events.
• Work closely with the General Manager and senior leadership team to continually improve the food and guest experience.
• Take a commercial approach to the kitchen, managing budgets, food costs, labour and waste without compromising on quality.
• Champion sustainability and play an important role in helping us achieve our wider environmental goals.
• Make sure the kitchen operates to the highest standards of food safety, hygiene and compliance.
• Embrace technology, including online food ordering, food waste management and menu planning systems.
• Be hands-on during service and lead by example when things get busy.