Stanley House Hotel & Spa is a stunning, award winning, boutique country hotel, set in 54 acres of Ribble Valley countryside in Mellor, Lancashire. With 30 first-class bedrooms, unrivalled wedding and conference facilities, the hugely popular Fred’s Brasserie and a world-class spa, Stanley House is truly a hotel like no other.

What we're looking for:

The ideal candidate is an ambitious and talented culinary professional with a passion for delivering exceptional food experiences. You will be driven by quality, consistency, and innovation, with the ability to balance creativity with commercial awareness. As Head Chef, you will set the standard for your brigade, leading from the front, inspiring through your actions, and maintaining an unwavering focus on excellence.

You’ll combine hands-on leadership in the kitchen with strong organisational skills, ensuring smooth day-to-day operations, impeccable food presentation, and the highest safety and hygiene standards. With your natural ability to coach and mentor, you’ll build, motivate, and develop a high-performing team.

We are looking for a candidate already working at Head Chef level or a very strong Sous Chef ready to take the next step. Experience in hotels or events is advantageous, but proven success in a high-quality restaurant environment is essential.

Day in the life of a Head Chef:

• Leading the kitchen team and supporting the Executive Head Chef in delivering an outstanding food offering across the hotel’s restaurant, meetings & events, and lounge outlets.

• Taking ownership for kitchen operations — from menu planning and cost control to health & safety compliance.

• Driving service excellence through consistent training, mentoring, and performance management of the team.

• Playing a pivotal role in menu development, contributing creative ideas and ensuring dishes remain on-trend, seasonal, and guest-focused.

• Inspiring a culture of continuous improvement, ensuring every service is executed to the highest possible standard.

• Acting as second-in-command to the Executive Head Chef, deputising when required and being trusted to deliver with confidence.

What you'll get in return:

• Competitive pay and package including TRONC
• Exclusive Team Member discounted stays and 50% off F&B across the leaf HOSPITALITY portfolio
• Continuous learning & development opportunities
• Free access to 24/7 employee assistance program
• Additional annual leave and family leave
• Service bonus for 5 and 10 years up to £1K
• Team Member of the month - £100 and Team Member of the year - £500
• Uniform Provided

Stanley House Hotel & Spa is a stunning, award winning, boutique country hotel, set in 54 acres of Ribble Valley countryside in Mellor, Lancashire. With 30 first-class bedrooms, unrivalled wedding and conference facilities, the hugely popular Fred’s Brasserie and a world-class spa, Stanley House is truly a hotel like no other.

What we're looking for:

The ideal candidate is an ambitious and talented culinary professional with a passion for delivering exceptional food experiences. You will be driven by quality, consistency, and innovation, with the ability to balance creativity with commercial awareness. As Head Chef, you will set the standard for your brigade, leading from the front, inspiring through your actions, and maintaining an unwavering focus on excellence.

You’ll combine hands-on leadership in the kitchen with strong organisational skills, ensuring smooth day-to-day operations, impeccable food presentation, and the highest safety and hygiene standards. With your natural ability to coach and mentor, you’ll build, motivate, and develop a high-performing team.

We are looking for a candidate already working at Head Chef level or a very strong Sous Chef ready to take the next step. Experience in hotels or events is advantageous, but proven success in a high-quality restaurant environment is essential.

Day in the life of a Head Chef:

• Leading the kitchen team and supporting the Executive Head Chef in delivering an outstanding food offering across the hotel’s restaurant, meetings & events, and lounge outlets.

• Taking ownership for kitchen operations — from menu planning and cost control to health & safety compliance.

• Driving service excellence through consistent training, mentoring, and performance management of the team.

• Playing a pivotal role in menu development, contributing creative ideas and ensuring dishes remain on-trend, seasonal, and guest-focused.

• Inspiring a culture of continuous improvement, ensuring every service is executed to the highest possible standard.

• Acting as second-in-command to the Executive Head Chef, deputising when required and being trusted to deliver with confidence.

What you'll get in return:

• Competitive pay and package including TRONC
• Exclusive Team Member discounted stays and 50% off F&B across the leaf HOSPITALITY portfolio
• Continuous learning & development opportunities
• Free access to 24/7 employee assistance program
• Additional annual leave and family leave
• Service bonus for 5 and 10 years up to £1K
• Team Member of the month - £100 and Team Member of the year - £500
• Uniform Provided