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What you will do:
As Head Chef, you will support the Executive Chef in all aspects of food preparation, ensuring the implementation of Waddesdon's food policy across the estate. You will primarily oversee the Hot Kitchen but will also contribute to the Pastry Kitchen when required.
You will be responsible for managing the main kitchens on behalf of the Executive Chef, ensuring the highest standards of service, food quality and financial management. This role requires overseeing the kitchen brigade, maintaining equipment, managing seasonal preparations, ensuring HACCP compliance and handling stock ordering.
Additionally, you will assist the Executive Chef with menu engineering, concept development, allergen information and stock management.
Key responsibilities include but not limited to:
Food Preparation & Management
- Prepare and produce all main kitchen menus according to recipe and presentation guidelines.
- Develop and execute menus for special events, group bookings and special interest days.
- Take full responsibility for menu preparation and service, emphasising home production of food, portion control, waste reduction and achieving set gross profit margins.
- Source and negotiate food and material purchases from approved suppliers, ensuring quality and cost-effectiveness
- Collaborate with the Executive Chef to conduct and accurately calculate monthly food stock takes, minimising redundant stock.
- Ensure all food preparation and service operations are efficient, organised, and safe.
- Align with the Executive Chef and the Head of Food & Beverage on menu presentation standards
Staff Management & Development
- Train, motivate and supervise kitchen staff, fostering a culture of teamwork, accountability and continuous improvement.
- Lead by example, encouraging a work environment of commitment, enthusiasm and professional growth.
- In the Executive Chefs absence, produce timely staff rotas, ensuring training and development needs are met.
- Attend training and development courses, and workshops as required by the organisation and Head of Food & Beverage.
- In the absence of the Executive Chef, manage staff holidays, ensuring business needs are prioritised.
- Participate in weekly catering meetings and other departmental meetings to ensure effective communication.
Hygiene & Compliance
- Ensure the kitchen and equipment are systematically cleaned daily and assist the Executive Chef in broader cleaning schedules.
- Properly store deliveries with correct stock rotation procedures.
- Maintain compliance with all food hygiene regulations, including HACCP requirements.
- Regularly assess hygiene standards through Environmental Officer reports and internal audits.
Equipment/Maintenance
- Oversee the maintenance and proper use of kitchen equipment, reporting breakages and failures to the Head of Food & Beverage.
- Train staff on equipment usage, emphasising safety and efficient handling to minimise damage and prolong life.
- Monitor maintenance contracts and budget adherence.
Financial Control
- Assist the Executive Chef in menu costing for all food locations, ensuring minimal waste and maximum profit. Achieve the gross profit percentage set by the Head of Food & Beverage.
- Assist the Executive Chef with the inputting of salaries and overtime for seasonal kitchen staff
- Ensure the cost-effective use and protection of company assets.
You will be a great fit if:
You are passionate about delivering exceptional dining experiences, thrive in a leadership role and enjoy fostering a high-performing team. You are dedicated to maintaining high culinary and hygiene standards and have strong financial acumen and can effectively manage budgets and costs.
This role offers a unique opportunity to work within the charity and heritage sector, with all profits going to the upkeep and preservation of the House and Grounds.
Your areas of knowledge and expertise that matter for this role:
- Proven experience as a Head Chef, managing the kitchen environment in a high-quality establishment
- A keen eye for detail and passion for delivering excellent food
- Strong knowledge of classic and contemporary culinary techniques
- Experience in food cost management
- Ability to lead and inspire a team, promoting a culture of respect and inclusion
- Proficient in kitchen health and safety regulations, including HACCP
- Experience training and motivating members of the team to perform at their best, with a focus on creating a welcoming and professional environment.
- Experience working with local and seasonal ingredients
- Must hold a Full UK Driving License
Additional requirements:
The safety and wellbeing of children, young people and vulnerable adults are of the utmost
importance for any role at the Rothschild Foundation, Waddesdon Manor. Consequentlythis position
may require a Disclosure and Barring Service (DBS) check to uphold the safety and security of all our
guests, staff and volunteers.
