Food & Beverage – Kitchen • Posted 20 April 2026
Head Chef
The Goodwood Hotel · Chichester, West Sussex
40 hours per week including evenings and weekends
About the hotel
The Goodwood Hotel sits at the heart of the 12,000-acre Goodwood Estate in West Sussex — home to iconic motorsport, horseracing and country sporting events. Owned by the Duke of Richmond and independently run, the hotel blends country house charm with contemporary luxury, and is home to the 2 AA Rosette Farmer, Butcher, Chef restaurant where "estate to plate" cooking is taken seriously. Guests range from discerning country weekenders to international visitors for Goodwood's world-famous events.
The work
- • Lead the culinary operation across three dining venues within The Goodwood Hotel
- • Shape the character of each restaurant, creating distinctive menus that surprise and delight guests
- • Champion Goodwood's "estate to plate" philosophy, working closely with the Goodwood Home Farm
- • Recruit, lead and develop a talented kitchen brigade across all sections
- • Own menu engineering, pricing and GP management to hit commercial targets
- • Drive food safety, HACCP and allergen compliance to the highest standard
- • Partner with the Restaurant and F&B teams to elevate every guest journey
- • Manage kitchen payroll, rota planning and stock control
- • Develop talent pipelines through apprenticeships and internal progression
- • Maintain and grow Goodwood's 2 AA Rosette standard across all dining outlets
This role is for you if…
- • You have proven Head Chef experience in a comparable hotel or AA-Rosette environment
- • You have outstanding people-management skills and enjoy building brigades
- • You hold Food Safety Management Level 3
- • You are commercially astute with a strong grasp of GP, menu planning and staffing costs
- • You are collaborative, calm and lead from the pass
- • You share Goodwood's passion for provenance, seasonality and British produce
This role might not be for you if…
- • You prefer corporate chain hotels or volume-led operations
- • You are not comfortable running multi-outlet operations
- • You are uncomfortable with commercial accountability and payroll control
- • You would not enjoy a rural estate setting with an event-driven calendar