Head Restaurant Chef at Brocket Hall

Brocket Hall is reimagining its iconic riverside restaurant—formerly Auberge du Lac—into a vibrant new dining destination set within the historic 18th-century hunting lodge, beside the tranquil River Lea. Overlooking the breathtaking grounds of the Brocket Hall estate, the new restaurant will pair contemporary design, mood-lit interiors, and a stylish modern bar with a fresh culinary direction.

We’re creating an atmosphere that is relaxed yet refined—modern yet respectful of its heritage—offering a sophisticated and energetic guest experience in a truly majestic setting. This is a rare opportunity to be part of an exciting launch that blends timeless character with a bold, new perspective on hospitality.

We are seeking an innovative, hands-on Head Chef to lead the culinary direction of this exciting new chapter. You will be responsible for shaping and delivering a compelling menu that reflects the venue’s character and ambition, while overseeing all aspects of kitchen operations—from team leadership to sourcing, cost control, and quality assurance.

Job tasks:

·       Oversee the day-to-day running of the kitchen at the new restaurant, ensuring smooth and efficient service.

·       Work closely with the Estate Executive Chef to deliver the agreed culinary vision and maintain high operational standards.

·       Ensure the kitchen is properly staffed, structured, and aligned to both restaurant and wider estate service needs.

·       Deliver a seasonal, modern menu with consistent execution, ensuring dishes meet agreed standards for presentation and flavour.

·       Contribute to new dish development, specials, and occasional bespoke menus in line with the restaurant’s identity.

·       Maintain accuracy, attention to detail, and quality across all sections of the kitchen during service.

·       Lead and mentor the kitchen brigade, supporting training, performance, and professional growth.

·       Promote a positive, disciplined, and team-oriented kitchen culture.

·       Set clear expectations and lead by example during both preparation and service periods.

·       Uphold all food safety, hygiene, and allergen regulations, ensuring all necessary records and procedures are in place.

·       Maintain equipment, cleanliness, and kitchen systems to meet both legal and estate compliance standards.

·       Take ownership of kitchen P&L performance, working to achieve agreed GP targets, control labour costs, and manage overall kitchen profitability.

·       Manage ordering, stock rotation, and wastage to ensure quality and control food costs within target margins.

·       Support event catering, private dining, and special occasions across the Brocket Hall estate.

Represent the restaurant and kitchen team professionally across estate departments and external functions

·       Proven experience as Head Chef or Senior Sous Chef in a high-quality, modern restaurant environment.

·       Strong background in seasonal British or European cuisine, with openness to global influences.

·       Passion for leading by example, mentoring junior chefs, and maintaining a calm, organised kitchen.

·       Commercially aware, with experience managing food cost, GP, stock control, and labour planning.

·       Familiar with modern kitchen systems, health & safety standards, and allergen compliance.

·       Creative mindset with a desire to contribute to a bold, distinctive culinary identity.

·       Be at the heart of a major restaurant launch while playing a key role in estate-wide luxury hospitality.

·       Work in a truly unique setting across historic venues, lakeside locations, and event pavilions.

·       Freedom to develop the food concept and make your mark in a high-profile, creative role.

·       Opportunities for collaboration with guest chefs, special events, and estate-wide dining experiences.

·       Staff benefits include performance incentives, estate-wide discounts, and access to Brocket Hall’s leisure facilities.