This is not a traditional restaurant or kitchen role.
As a Service Lead, you'll be an experienced chef who thrives both in the kitchen and in front of guests. Working alongside the Chef Manager, you'll help lead a small brigade delivering exceptional food while creating an immersive dining experience through direct guest interaction.
You'll prepare, finish and present dishes, explain the inspiration behind each course, lead service, support the wider team and ensure every guest receives an unforgettable experience.
Everyone within The Residency is a chef first. You'll move seamlessly between the kitchen, the pass and the dining room, leading by example and setting the standard for culinary excellence and hospitality.
Leadership
- Support the Chef Manager in leading, motivating and developing the brigade.
- Lead service in the Chef Manager's absence.
- Coach and mentor junior chefs, maintaining exceptional standards across the team.
- Promote a collaborative, positive and high-performance kitchen culture.
Culinary Excellence
- Deliver exceptional dishes to Michelin-inspired standards.
- Ensure consistency, quality and attention to detail throughout every service.
- Support menu development, testing and seasonal menu changes.
- Maintain exceptional standards of food safety, cleanliness and organisation.
Guest Experience
- Present dishes directly to guests with confidence and personality.
- Explain ingredients, cooking techniques and the story behind each course.
- Create memorable guest interactions that enhance the overall dining experience.
- Respond professionally to guest feedback and dietary requirements.
Operations
- Support stock control, ordering and waste management.
- Maintain excellent food safety and allergen compliance.
- Work closely with the Chef Manager to ensure smooth daily operations.
- Collaborate with colleagues across both kitchen and guest-facing service to deliver a seamless experience.
Essential
- Proven experience as a Senior Chef de Partie, Junior Sous Chef, Sous Chef or equivalent within a premium restaurant, luxury hotel, Michelin-starred or Rosette environment.
- Experience leading or supervising a team during service.
- Outstanding culinary skills with exceptional attention to detail and presentation.
- Genuine passion for hospitality and delivering unforgettable guest experiences.
- Confidence engaging directly with guests and presenting dishes professionally.
- Excellent communication and interpersonal skills.
- Strong organisational skills with the ability to remain calm under pressure.
- Sound knowledge of food safety, hygiene and allergen legislation.
- Flexibility to work evenings, weekends and event days.
Desirable
- Experience within Michelin-starred or multi-Rosette kitchens.
- Experience in an open kitchen, chef's table or immersive dining concept.
- Experience supporting menu development and seasonal menu planning.
- Knowledge of stock management, ordering and GP control.
- Formal culinary qualification (NVQ Level 3 or equivalent).
- Level 3 Food Safety qualification.
- Experience working alongside a Chef Patron or Executive Chef within a high-performance kitchen.
- Private Medical Insurance (Vitality) – including Virtual GP access and rewards
- Group Life Assurance – 4x salary paid to your nominated beneficiary
- Birthday Day Off – an extra day to celebrate
- Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks
- Employee Assistance Programme & Wellbeing Platform – including counselling support
- Company Pension Scheme
- Generous Holiday Allowance – plus bank holidays
- Career Development Opportunities – with progression across the campus
