Chef de Rang

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Chef de Rang to join the team within the Coach House Restaurant, working alongside the Restaurant Manager ensuring a smooth running Restaurant.

Job Description: Chef de Rang

Job Title: Chef de Rang
Department: Food & Beverage / Restaurant Operations
Reports To: Operations Manager & Restaurant Manager

Job Purpose

The Chef de Rang is responsible for managing a designated restaurant section, ensuring the highest standards of food and beverage service, guest satisfaction, and operational efficiency. The role requires excellent hospitality skills, strong product knowledge, attention to detail, and the ability to deliver a professional and memorable dining experience in line with the establishment’s service standards.

Key Responsibilities

Guest Service

• Welcome guests warmly and provide attentive, personalised service throughout their dining experience.
• Present menus, explain dishes, recommend food and beverage pairings, and answer guest enquiries.
• Take food and beverage orders accurately and communicate special requests, allergies, and dietary requirements to the kitchen.
• Serve food and beverages according to the establishment’s service standards and presentation guidelines.
• Monitor guest satisfaction, anticipate needs, and resolve minor complaints professionally.
• Maintain a discreet, courteous, and professional approach at all times.

Section Management

• Take responsibility for the smooth operation of an assigned restaurant section.
• Coordinate service with colleagues, kitchen staff, sommeliers, and management.
• Ensure tables are properly set, maintained, and cleared promptly.
• Manage service timing and ensure guests receive their courses efficiently.
• Prepare the restaurant before service and complete closing duties afterwards.
• Maintain cleanliness, organisation, and readiness of the service station.

Food and Beverage Knowledge

• Maintain comprehensive knowledge of the menu, ingredients, preparation methods, and presentation.
• Demonstrate knowledge of wines, spirits, cocktails, and other beverages where applicable.
• Make appropriate recommendations to enhance the guest experience and support sales.
• Follow food safety, hygiene, and allergen-management procedures.

Teamwork and Communication

• Support and guide team members when required.
• Communicate clearly with the kitchen and restaurant management to ensure seamless service.
• Participate in briefings, training sessions, and menu tastings.
• Contribute to a positive, professional, and collaborative working environment.

Standards and Compliance

• Adhere to company policies, service procedures, grooming standards, and uniform requirements.
• Follow health and safety, food hygiene, and licensing regulations.
• Handle guest bills, payments, and cash accurately when required.
• Minimise waste, protect company property, and maintain responsible stock-handling practices.

Qualifications and Experience

• Previous experience in a restaurant, hotel, or fine-dining environment.
• Experience managing a restaurant section or working in a similar supervisory service position is desirable.
• Strong knowledge of food and beverage service techniques.
• Excellent communication and interpersonal skills.
• Good command of English; additional languages are an advantage.
• Wine knowledge or relevant hospitality qualifications are desirable.
• A recognised food safety qualification is beneficial.

Skills and Competencies

• Exceptional customer service and interpersonal skills.
• Strong organisational skills and attention to detail.
• Ability to work efficiently under pressure.
• Professional appearance and positive attitude.
• Team leadership and problem-solving abilities.
• Commercial awareness and confidence in upselling.
• Flexibility to work shifts, weekends, and public holidays as required.

Performance Expectations

• Consistently high standards of guest satisfaction.
• Accurate and timely food and beverage service.
• Effective management of the assigned restaurant section.
• Compliance with service, hygiene, and safety standards.
• Positive contribution to team performance and restaurant revenue.

Working Relationships

The Chef de Rang works closely with the Operations Manager, Restaurant Manager, kitchen brigade, and other Food & Beverage team members.

Overall Objective

To deliver outstanding, personalised hospitality while ensuring efficient section management, maintaining the highest service standards, and contributing to the overall success and reputation of the restaurant.

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Chef de Rang to join the team within the Coach House Restaurant, working alongside the Restaurant Manager ensuring a smooth running Restaurant.

Job Description: Chef de Rang

Job Title: Chef de Rang
Department: Food & Beverage / Restaurant Operations
Reports To: Operations Manager & Restaurant Manager

Job Purpose

The Chef de Rang is responsible for managing a designated restaurant section, ensuring the highest standards of food and beverage service, guest satisfaction, and operational efficiency. The role requires excellent hospitality skills, strong product knowledge, attention to detail, and the ability to deliver a professional and memorable dining experience in line with the establishment’s service standards.

Key Responsibilities

Guest Service

• Welcome guests warmly and provide attentive, personalised service throughout their dining experience.
• Present menus, explain dishes, recommend food and beverage pairings, and answer guest enquiries.
• Take food and beverage orders accurately and communicate special requests, allergies, and dietary requirements to the kitchen.
• Serve food and beverages according to the establishment’s service standards and presentation guidelines.
• Monitor guest satisfaction, anticipate needs, and resolve minor complaints professionally.
• Maintain a discreet, courteous, and professional approach at all times.

Section Management

• Take responsibility for the smooth operation of an assigned restaurant section.
• Coordinate service with colleagues, kitchen staff, sommeliers, and management.
• Ensure tables are properly set, maintained, and cleared promptly.
• Manage service timing and ensure guests receive their courses efficiently.
• Prepare the restaurant before service and complete closing duties afterwards.
• Maintain cleanliness, organisation, and readiness of the service station.

Food and Beverage Knowledge

• Maintain comprehensive knowledge of the menu, ingredients, preparation methods, and presentation.
• Demonstrate knowledge of wines, spirits, cocktails, and other beverages where applicable.
• Make appropriate recommendations to enhance the guest experience and support sales.
• Follow food safety, hygiene, and allergen-management procedures.

Teamwork and Communication

• Support and guide team members when required.
• Communicate clearly with the kitchen and restaurant management to ensure seamless service.
• Participate in briefings, training sessions, and menu tastings.
• Contribute to a positive, professional, and collaborative working environment.

Standards and Compliance

• Adhere to company policies, service procedures, grooming standards, and uniform requirements.
• Follow health and safety, food hygiene, and licensing regulations.
• Handle guest bills, payments, and cash accurately when required.
• Minimise waste, protect company property, and maintain responsible stock-handling practices.

Qualifications and Experience

• Previous experience in a restaurant, hotel, or fine-dining environment.
• Experience managing a restaurant section or working in a similar supervisory service position is desirable.
• Strong knowledge of food and beverage service techniques.
• Excellent communication and interpersonal skills.
• Good command of English; additional languages are an advantage.
• Wine knowledge or relevant hospitality qualifications are desirable.
• A recognised food safety qualification is beneficial.

Skills and Competencies

• Exceptional customer service and interpersonal skills.
• Strong organisational skills and attention to detail.
• Ability to work efficiently under pressure.
• Professional appearance and positive attitude.
• Team leadership and problem-solving abilities.
• Commercial awareness and confidence in upselling.
• Flexibility to work shifts, weekends, and public holidays as required.

Performance Expectations

• Consistently high standards of guest satisfaction.
• Accurate and timely food and beverage service.
• Effective management of the assigned restaurant section.
• Compliance with service, hygiene, and safety standards.
• Positive contribution to team performance and restaurant revenue.

Working Relationships

The Chef de Rang works closely with the Operations Manager, Restaurant Manager, kitchen brigade, and other Food & Beverage team members.

Overall Objective

To deliver outstanding, personalised hospitality while ensuring efficient section management, maintaining the highest service standards, and contributing to the overall success and reputation of the restaurant.