Head Chef

The Swan at Lavenham Hotel & Spa

The Hotel Folk are looking to employee an experienced and creative Head Chef to join our friendly team in Lavenham.

Head Chef at The Swan at Lavenham Hotel & Spa
Full-time, Permanent
Salary: £35,000.00 to £42,000.00 / pa (depending on experience)

Vacancy for: Head Chef

We are proud to bring to the market this very special Head Chef role at our award-winning hotel in the heart of the Tudor village of Lavenham, Suffolk.

After 8 wonderful years creating an exciting and vibrant food offer for our flagship hotel, Justin Kett has taken a new role within the company and laid the foundations for you to write the next chapter in this majestic hotel's food history.

The ideal candidate will be a great communicator and be able to lead and develop an already talented brigade of young chefs to new heights with the focus being on Suffolk produce and British flavours.

Creating inspiring menus for two different hotel restaurant experiences; the fabulous Gallery Restaurant offers a more formal, fine dining experience whereas The Brasserie has a more relaxed and contemporary feel whilst looking out to the courtyard garden.

The Swan has a diverse food offering, starting with a buffet and a la carte breakfast which flows into lunch, followed by the iconic Swan afternoon tea, culminating with dinner service. We also offer weddings, exclusive use functions and private dining events including game and wine dinners.

As Head Chef you will need to work to set deadlines and be able to achieve realistic profit margins whilst working with your fellow “Folk” to create a seamless service and a "blow your socks off hospitality experience" whilst creating an environment in which everybody feels empowered.

As a company, we are passionate about developing our folk and feel this is something the successful candidate should be able to demonstrate, as well as being a strong Head Chef with superb cooking skills. You will also need to have as a minimum level 2 food hygiene, be proficient in kitchen management, able to plan seasonal menus, while being self-motivated and an inspiration to your team.