Local & Wild
Head Chef - The Black Horse, Amberley - up to £55K, Accommodation available
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Company Description
Local & Wild is a restaurant group that celebrates the English countryside through seasonal British cuisine. Founded in 2012 by three brothers—a farmer, a chef, and a restaurateur—the group’s restaurants are an extension of their rural way of life in Sussex. The six sites, The Shed, Rabbit, Pig's Ears, Sussex, Black Lamb, and The Black Horse, focus on menus built around produce from local farmers, hedgerows, and the surrounding coast, reflecting the changing flavors of Britain. Local & Wild champions English wine, including award-winning bottles from Nutbourne Vineyards in West Sussex. The business is driven by a commitment to valuing people and produce, with strong ethical and ecological principles around sustainability.
Role Description
The Head Chef at The Black Horse, Amberley will lead the kitchen in delivering high-quality, seasonal British dishes that reflect Local & Wild’s farm-to-table ethos. This full-time, on-site role in West Sussex includes overseeing menu design, food preparation, and service standards, ensuring consistency and creativity across all offerings. The Head Chef will manage ordering and stock control, maintain food safety and hygiene standards, and work closely with local producers to source sustainable ingredients.
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Key Responsibilities
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- Coaching and scheduling the kitchen team
- Controlling food costs and waste
- Collaborating with the front-of-house team to provide a memorable guest experience
The role offers up to £55K salary, with accommodation available.
Qualifications
- Proven experience as a Head Chef in high-quality, seasonal or British cuisine-focused restaurants.
- Strong skills in menu development, recipe creation, and plating, with an emphasis on sustainable, locally sourced ingredients.
- Demonstrated ability to lead, train, and motivate diverse kitchen teams, fostering a respectful and inclusive working environment.
- Solid knowledge of food safety, hygiene regulations, and kitchen health and safety practices, with relevant certifications preferred.
- Experience managing kitchen budgets, stock control, and wastage to meet cost and margin targets.
- Excellent organizational and time-management skills, with the ability to remain calm and effective during busy service.
- Good communication and collaboration skills, working closely with front-of-house and management teams.
- Flexibility to work evenings, weekends, and holidays as required by the business.
- Passion for sustainability, ethical sourcing, and showcasing British produce and English wine.
- Culinary qualifications or formal chef training are beneficial but not essential if supported by strong experience.
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