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Requires previous experience as a Chef de Partie or Junior Sous Chef. Seeking a motivated Junior Sous Chef for an independent hotel restaurant.

Fire is the whole point here. The Priory is a fire-led restaurant built around live flame, whole-beast butchery and proper meat and fish cookery. We dry-age in-house, break down whole animals and cook over coals and wood. If that is the food you care about, this is a kitchen built for you. The kit is serious. Back-to-back lava grill, a large Josper, two ten-grid Rational combi ovens, an induction suite and fryers. You will not be fighting the equipment. The brigade is seven chefs, with up to four on any service, so this is a hands-on head chef role where you lead from the pass and cook, not one where you live in an office. What you will own: Leading the brigade and running the pass across service Menu development with the owner, built on fire, meat and fish and the seasons Food GP and cost control (we run to a 72% dry food GP target) Whole-beast butchery, dry-ageing and supplier relationships Kitchen compliance, standards and developing your chefs What we are looking for: A head chef or strong senior sous ready to step up, who genuinely loves cooking over fire Real butchery and fish skills, or the hunger to master them A calm, organised leader who sets standards and brings people with them A grip on GP, food cost and labour, not just the food Someone who wants to build a name in a kitchen with the kit and the concept to back it What you get: Package to circa £55,000, with a performance bonus open for discussion 28+ days holiday, workplace pension, meals on duty and group dining discounts Days off protected where service allows, plus a real say in the menu and the kitchen Development, supplier trips and room to grow inside the Fire & Wine Group Sound like your kind of kitchen? Send your CV and a line on why fire-led cooking is your thing. We are looking to move quickly to find the right candidate. TPBN1_UKCT

A great opportunity has arisen for a talented Head Chef to lead the kitchen at a highly regarded independent restaurant with rooms in the heart of Pembrokeshire. Working with exceptional local produce, you'll have the freedom to create seasonal menus while leading and developing a passionate kitchen team. This is a hands-on role for someone who enjoys cooking from scratch and wants to put their own stamp on a well-established business. What we're looking for: Previous Head Chef experience (or a strong Senior Sous ready to step up) Passion for seasonal, locally sourced food Strong leadership and team development skills Experience with menu development, GP, stock control and kitchen management Calm, organised and hands-on approach What's on offer: Competitive salary Live-in accommodation available Independence and creative input Excellent local produce to work with Long-term opportunity in a stunning coastal location If you're looking for a Head Chef role where you can lead a quality kitchen and be part of a supportive independent business, we'd love to hear from you. Apply below or send your CV directly to: lucy @baxendalemason. co.uk TPBN1_UKCT