Head Chef – £45,000–£50,000 + Gratuities
White Lion Inn, Bourton, Dorset, SP8 | On-site Parking | Evenings & Weekends Required | Pub Open 7 Days a Week
Company Overview
The White Lion Inn is a charming countryside gastro pub featuring a large garden, inviting dining rooms, and comfortable hotel accommodations. Part of Green Deer Ltd, we pride ourselves on delivering exceptional culinary experiences and warm hospitality to every guest.
Summary
We are seeking an experienced Head Chef to lead our kitchen team at the White Lion Inn. This pivotal role is key to our mission of serving outstanding food and creating memorable dining experiences in a relaxed countryside setting.

Responsibilities

• Oversee all kitchen operations, ensuring high standards of food quality and presentation
• Manage, train, and rota kitchen staff, fostering a collaborative and efficient team environment
• Develop innovative menus using seasonal and locally sourced ingredients
• Ensure full compliance with COSHH, HACCP, and all food safety regulations
• Oversee kitchen administration, including stock control, ordering, and budgeting
• Monitor and manage food costs while reducing waste
• Collaborate with front-of-house staff to ensure seamless service and a first-class guest experience
• Stay up to date with culinary trends to keep menus fresh and exciting

Experience

• Proven experience as a Head Chef or in a senior kitchen leadership role, ideally within a gastro pub or restaurant
• Strong culinary skills with excellent knowledge of food production techniques
• Demonstrated ability to supervise, motivate, and manage a kitchen team effectively
• Familiarity with COSHH, HACCP, and all food safety best practices
• Creative mindset with the ability to design menus around seasonal and local produce
• Strong organisational and administrative skills
• Excellent communication skills to collaborate effectively across departments
• Passion for hospitality and delivering outstanding guest experiences

What We Offer

• £45,000–£50,000 salary plus gratuities
• On-site parking
• Supportive and professional working environment

• Oversee all kitchen operations, ensuring high standards of food quality and presentation
• Manage, train, and rota kitchen staff, fostering a collaborative and efficient team environment
• Develop innovative menus using seasonal and locally sourced ingredients
• Ensure full compliance with COSHH, HACCP, and all food safety regulations
• Oversee kitchen administration, including stock control, ordering, and budgeting
• Monitor and manage food costs while reducing waste
• Collaborate with front-of-house staff to ensure seamless service and a first-class guest experience
• Stay up to date with culinary trends to keep menus fresh and excitin