Group Head Chef

Group Head Chef The Doxford Group Northumberland

Is this the role you are looking for If so read on for more details, and make sure to apply today.
Salary: £55,000 + £5,000 KPI bonus + very healthy service charge
The Doxford Group is looking for an exceptional Group Head Chef to lead the food direction across one of Northumberlands most distinctive hospitality Groups.
This is not a desk-based role. We are looking for a chef who is on the tools, present in the kitchens, leading from the front and setting the standard every day . This is a senior leadership position, but it needs someone who still loves cooking, developing people and being close to the operation.
Our Group includes Charlton Hall, The Tempus and Doxford Barns three closely connected sites operating with one kitchen team across multiple styles of service. We are looking for someone who can lead that team with structure, consistency, creativity and calm authority.
The role will report directly to the Directors and will work closely with the General Manager of each site to ensure food quality, service standards, commercial targets and guest experience are aligned across the Group.
We want a chef with a strong desire to champion local produce , celebrate the best of Northumberland and the surrounding region, and create dishes that deliver genuine wow factor food that guests remember, talk about and come back for.
Just as importantly, this person must have a strong commercial background . They need to understand that great food and strong financial performance must work together maintaining the Groups targets, controlling costs, protecting GP and helping the business grow profitably.
The Role As Group Head Chef, you will take ownership of food standards across the Group, leading one team across three sites and ensuring every plate reflects the quality, ambition and reputation of The Doxford Group.
You will be responsible for:
Being hands-on in the kitchen and leading by example
Leading, developing and motivating one kitchen team across three sites
Reporting to the Directors on performance, standards, opportunities and challenges
Working closely with each site General Manager to align food delivery with the wider guest experience
Coaching chefs, raising standards and creating a stronger team culture
Creating strong, seasonal menus built around quality local produce
Developing dishes with creativity, theatre and wow factor
Maintaining high standards across weddings, events, hotel dining, breakfasts, private dining and functions
Bringing consistency across different service styles while keeping each offer appropriate to its setting
Maintaining the Groups food targets, margins and commercial expectations
Controlling food GP, wastage, ordering, stock, labour awareness and supplier relationships
Building strong relationships with local growers, farmers, butchers, fish suppliers and artisan producers
Creating structure, discipline and accountability within the kitchen team
Working closely with senior management to grow food revenue and improve guest experience
Ensuring compliance, hygiene, food safety and kitchen systems are consistently maintained
Bringing fresh ideas while respecting what already works
Who Were Looking For We need a proven chef-leader who can balance creativity with control.
You may already be a Group Head Chef, Executive Chef, Senior Head Chef or an ambitious Head Chef ready for a bigger role.
You should have:
Experience leading a team across multiple sites, outlets or styles of service
Strong experience in weddings, events, hotel dining or destination hospitality
A genuine passion for local, seasonal and high-quality produce
The creativity to design dishes that surprise, delight and impress
A hands-on approach and the desire to lead from the front
The ability to coach, develop and get the best out of chefs at all levels
A strong commercial background
Proven experience managing food GP, stock control, wastage, ordering and supplier costs
The ability to maintain targets while still delivering quality and creativity
Confidence reporting to Directors and working alongside senior managers
Excellent leadership and communication skills
A calm, organised and professional approach
The ability to manage priorities across different areas of the business
High standards without ego
The confidence to set the tone every day
Package £55,000 salary
£5,000 KPI bonus
Very healthy service charge
Senior leadership role with genuine influence
Opportunity to shape food across three distinctive sites (with more to come!)
Scope to build a food identity rooted in local produce and memorable guest experiences
Supportive ownership and senior management
Beautiful Northumberland setting
Scope to grow with the business as we continue to develop
The Opportunity The right person will have the chance to make a real impact.
We want someone who can bring structure, quality, creativity, energy, pride and commercial discipline into our kitchen team someone who understands that great food is about consistency, team culture, guest experience, financial control, local produce and attention to detail.
Although our sites are close together and operate with one team, this role still requires someone who can think at Group level while remaining close to the pass, the prep, the service, the people and the numbers.
This is a role for a chef who wants more than just a title. It is for someone who wants to cook, lead, develop a team, protect standards, maintain targets, work closely with the Directors and site General Managers, and help build the future food identity of The Doxford Group. xwzovoh
To apply, please send your CV and a short covering note explaining why you are the right person for this role.