40 OR 50 HOURS PER WEEK | SALARY £42,000 OR £52,000 PER ANNUM (BASED ON A 40 OR 50 HOUR WEEK) | 28 DAYS HOLIDAY | STARTING OCTOBER.

The Duke is one of Barrow’s best-known hotels – with 51 bedrooms, a bustling bar, event spaces and excellent food. We are one of the very few “full service” hotels remaining in the area, our bar has the largest range of products in the town and our food is always cooked to order. We’re now looking for a Head Chef to take charge of our kitchen and make their mark.
This isn’t a role where you’re boxed in – it’s your kitchen to run, within the structure and security of a well-established company. You’ll have the freedom to create, the autonomy to lead, and the support to succeed.

WHAT WE OFFER…

• 40 or 50 hours per week, you choose. (Equivalent £42k–£52k per year)
• 28 days paid holiday
• Flexibility in how you run your kitchen, balanced with the support of an experienced management team
• The autonomy to build your team and shape menus to your style
• Flexibility to design your own working patterns, as well as those of your team, to support work-life balance while delivering great service
• Support from an experienced management team when you need it
• A secure role within a respected hospitality business with room to grow
  We’re looking for a talented, motivated chef with the passion to cook great food, the leadership to inspire a team, and the organisation to keep a busy kitchen running smoothly.
  Ready to take the reins? Apply now and let’s talk about how you can make The Duke’s kitchen your own.
  Job Types: Full-time, Permanent
  Pay: £42,000.00-£52,000.00 per year

Benefits:

• Employee discount

Work Location: In perso

• Designing and delivering your own menus that appeal to our mix of hotel guests, weekend diners and loyal locals.
• Leading, training and inspiring your kitchen team – making it your own.
• Taking control of rotas, stock, and daily operations, keeping the kitchen running like clockwork.
• Designing working patterns that suit both you and your team, balancing business needs with fair rotas and proper time off.
• Driving consistency, cleanliness and creativity, setting the tone for the whole team.
• Steering the kitchen through the busy festive season, ensuring every Christmas dinner, party and celebration hits the mark.
• Overseeing service across breakfast, lunch, supper and events – with a strong team already in place, including a dedicated breakfast chef.
• And importantly, spending plenty of time cooking alongside your team, not just managing from the pass.