Working across our cafés, restaurant and Coach House, you’ll play an important role in producing fresh, seasonal food using quality ingredients from our own estate and some of the best local producers.

Our estate produce includes Lincoln Red beef, estate game, honey, seasonal fruit and vegetables from our Kitchen Garden, alongside foraged and locally sourced ingredients.

This is a fantastic opportunity for a chef looking to develop their career within a varied and ambitious hospitality operation.

Key Responsibilities:

• Take responsibility for the organisation and running of your designated kitchen section

• Prepare, cook and present dishes to consistently high standards

• Support and develop junior chefs and Commis Chefs

• Contribute towards seasonal menu development

• Work with fresh estate-grown and locally sourced ingredients

• Maintain effective stock control and minimise food waste

• Ensure excellent standards of food hygiene and safety

• Support the wider kitchen team during busy services

What We’re Looking For:

• Ideally a minimum of three years’ experience in a professional kitchen

• Experience running or taking responsibility for a kitchen section

• A genuine passion for fresh food and seasonal ingredients

• Strong organisational skills and attention to detail

• Ability to work calmly and professionally under pressure

• A positive, hands-on attitude and willingness to support colleagues

• Culinary qualifications desirable

Working Pattern:

45 hours per week, working 5 days over 7

Predominantly daytime shifts, although some evening work is required for restaurant services, weddings and events.

Applicants must have their own transport due to the lack of public transport links to Doddington.

Benefits:

• Share of staff tips

• Discounted or free food

• Employee discount across retail areas

• Company events

• Free on-site parking

• Long-service rewards

• Additional two days’ annual leave after five years’ service

To Apply: Please send your CV to jordan.cody@doddingtonhall.com.