Head Chef

45000 Tronc Full Menu Autonomy Exceptional Local Produce Closed Mondays

An exciting opportunity has arisen for a Head Chef to take charge of the kitchen at a highly regarded Michelin Guide listed gastropub in the centre of Henley-on-Thames.

This is a particularly attractive opportunity for a chef who wants genuine ownership of their food. The successful Head Chef will have complete freedom over the menu working with outstanding meat fish cheese and seasonal produce sourced through the renowned independent butcher next door and local suppliers.

The owners are ambitious for the restaurant and would like to continue developing its reputation with the possibility of pushing towards Bib Gourmand or further industry recognition in the future.

The restaurant occupies a historic pub overlooking Henleys market square and is already recognised by the Michelin Guide for its relaxed ingredient-led Modern British cooking.

Food is built around quality produce and seasonality with a particularly strong relationship with the neighbouring butcher which is also involved in the ownership of the business.

The kitchen has access to:

• Exceptional butchers cuts and whole-animal produce
• Fresh fish and cheese through the same supplier network
• Seasonal local fruit and vegetables
• Henleys weekly market directly outside the restaurant
• Charcoal and live-fire style cooking
• The opportunity to develop regularly changing specials around whatever produce is at its best

The restaurant has become particularly known locally for its steaks and quality red meat while still offering fish vegetarian dishes and a broader seasonal à la carte menu.

The ownership also has links to a sister restaurant which was awarded a Michelin Bib Gourmand for 2026 giving the incoming chef access to a wider food-led hospitality operation with genuine ambition.

As Head Chef youll have genuine responsibility for shaping the kitchen and food direction.

Youll be able to:

• Create and develop your own menus
• Work directly with exceptional seasonal produce
• Build specials around fresh market ingredients and butchers cuts
• Develop the restaurants existing reputation for meat and grill cooking
• Lead and develop the kitchen brigade
• Manage food quality consistency GP and waste
• Organise kitchen rotas and working patterns
• Maintain excellent hygiene and operational standards
• Work closely with the General Manager and ownership team
• Help drive the restaurant towards further recognition

There is also the opportunity to spend time with the neighbouring butcher and develop further whole-animal butchery skills something previous members of the kitchen team have actively done.

The kitchen typically starts preparation around 910am.

Lunch service runs before the kitchen closes between approximately 3pm and 5pm followed by dinner service with last orders around 8:308:45pm and the team generally finished by 10pm at the latest.

Importantly the Head Chef will have considerable control over their own rota and how the senior kitchen team divide early and later responsibilities.

The restaurant is currently closed every Monday.

• 45000 base salary
• Tronc in addition
• Potential additional surplus tronc in stronger trading periods
• Full menu autonomy
• Control over senior kitchen rota and working pattern
• Michelin Guide listed restaurant
• Access to exceptional butcher-supplied produce
• Opportunity to develop butchery skills
• Closed Mondays
• Ambitious ownership with a successful Michelin-recognised sister operation
• Opportunity to push towards further industry accolades

This would suit either an established Head Chef or a particularly strong Sous / Senior Sous Chef ready for their first Head Chef opportunity.

Were looking for someone with:

• Strong fresh-food and classical cooking foundations
• Genuine enthusiasm for seasonal British produce
• Confidence working with quality meat fish and whole ingredients
• An interest in fire charcoal and grill cooking
• Strong menu-development ability
• Good kitchen leadership and organisational skills
• Commercial awareness around GP stock and waste
• A collaborative approach and the confidence to put their own identity into the food
• Ambition to continue developing an already respected restaurant

This is close to the Goldilocks Head Chef opportunity a lot of ambitious chefs say theyre looking for.

The restaurant already has Michelin Guide recognition excellent suppliers and an established reputation but the incoming Head Chef isnt being asked simply to reproduce somebody elses menu.

Youll have real creative control direct access to an exceptional butcher weekly local market produce the ability to develop your own kitchen structure and owners who actively want the food operation to progress.

For somebody who wants to put their mark on a restaurant without taking on the financial risk of opening their own place its a very strong Head Chef opportunity.