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Company Description
Ye Olde Bell Hotel & Spa is a historic countryside retreat that blends contemporary interiors and modern comforts with rich character and heritage. Located in rural Nottinghamshire on the Great North Road between London and Edinburgh, the property offers individually designed rooms with luxurious furnishings and indulgent bathrooms. The hotel features an AA Rosette Restaurant and Bistro, serving fresh, seasonal dishes throughout the day and supporting a strong reputation for award-winning dining. With excellent transport links and a range of classic and contemporary meeting spaces for 2 to 250 guests, Ye Olde Bell is a popular choice for business meetings, conferences, and leisure stays. Guests can also enjoy a vibrant art deco bar, afternoon tea, and a luxury spa offering personalized treatments and a relaxing environment.
Role Description
The Head Chef is responsible for leading the kitchen team and overseeing all culinary operations at Ye Olde Bell Hotel & Spa in Retford. This full-time, on-site role includes:
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- Planning and designing menus for the AA Rosette Restaurant and Bistro
- Ensuring consistent quality, taste, and presentation for all dishes
- Managing food preparation, stock control, ordering, and cost management to maintain high standards and profitability
- Training, scheduling, and mentoring kitchen staff
- Enforcing food safety and hygiene regulations
- Working closely with hotel management to support events, conferences, and special occasions
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The Head Chef is expected to:
- Champion seasonal, locally sourced ingredients
- Contribute to the hotel’s dining reputation
- Maintain a calm, professional kitchen environment, even during busy service periods
Qualifications
- Proven experience as a Head Chef or Senior Sous Chef in a high-quality restaurant or hotel environment, ideally with AA Rosette or equivalent recognition
- Strong culinary skills, including menu development, modern and classic cooking techniques, and a focus on fresh, seasonal ingredients
- Demonstrated ability to lead, train, and motivate diverse kitchen teams, with effective people management and communication skills
- Solid understanding of food safety, hygiene, and health and safety regulations, with relevant certifications (e.g., Food Hygiene Level 3 or above)
- Experience in kitchen administration, including stock control, supplier management, budgeting, and food cost optimization
- Capability to work flexibly, including evenings, weekends, and holidays, with resilience in a fast-paced service environment
- Creative approach to menu design that aligns with the hotel’s brand and guest expectations across restaurant, bistro, and event catering
- Professional culinary training or relevant qualifications (e.g., NVQ, City & Guilds, or equivalent experience) are highly beneficial
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