Executive Chef

Nyetimber is a pioneering luxury brand and multiple award-winning English sparkling wine producer. Our story is one of many firsts; we were the first to pioneer the now-established style of English sparkling wine; we were the first to grow the renowned grape varieties Chardonnay, Pinot Noir and Pinot Meunier in England exclusively for producing sparkling wine; and the estate where our vines were first planted, was first mentioned in the Domesday book of 1086 by its then Anglo‑Saxon name “Nyetimbraha”. Quality is key to absolutely everything we do at Nyetimber and there is a constant strive for perfection. We produce exceptional sparkling wine, but always keep in mind that the reference to exceptional goes beyond wine, it extends to every touch point of the brand. Nyetimber is seeking a talented and experienced Executive Chef to join our team at our prestigious Estate in West Sussex. This is a unique opportunity to design and deliver exceptional culinary experiences where sparkling wine and food pairings are at the heart of everything we do. The successful candidate will largely cater for the Nyetimber business, working closely with the Owner & CEO, and on‑site hospitality team to create unforgettable dining occasions for guests, clients, and consumers. Some private and family catering will be required, to tie in with tasting of pairing menus. This role combines the artistry of classical cooking with the innovation of modern wine‑pairing, within a supportive, creative and collaborative environment. The Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout. This role is ideal for a creative and confident chef seeking a prestigious position with a weekday‑focused schedule, where evenings and weekends are planned in advance. You are comfortable and confident preparing meals in an open kitchen environment and presenting dishes to guests, clearly explaining the thought process behind the wine pairing. You will work at the heart of one of England’s most celebrated sparkling wine estates, shaping unique food and wine experiences that set the benchmark for excellence. RESPONSIBILITIES MENU DEVELOPMENT Create and deliver exceptional menus designed to showcase Nyetimber sparkling wines through thoughtful and innovative pairings. Design a catalogue of dishes for each season, with wine pairing at the forefront of all menu decisions. Schedule tasting sessions (including with the Owner & CEO) to refine and approve dishes ahead of seasonal launches. Develop and accurately cost menus, introducing “tiered” options to suit different guest groups or event types. Stay up to date with current culinary trends and incorporate innovative techniques and flavours into new dishes. EVENT & HOSPITALITY DELIVERY Provide day‑to‑day hospitality catering for business and private visits (typically 8–20 guests, occasionally up to 48). Collaborate with the hospitality team to deliver food‑and‑wine pairing dinners, brand showcases, and high‑profile consumer events. Work closely with the Owner & CEO on bespoke menus, pairings, and flavour innovation. Deliver occasional personal cooking for the Estate, including meal preparation for the family and children. Maintain flexibility with working hours, including evenings and weekends by prior agreement. SUPPLIER & BUDGET MANAGEMENT Source and build strong relationships with high‑quality, preferably local suppliers. Negotiate best pricing and fix rates where possible to support accurate forecasting. Travel to meet producers or host them at the Estate to secure first access to the best seasonal produce. Oversee sourcing, ordering, and budget management, including control of food and staff costs. HEALTH, SAFETY & FOOD HYGINE Ensure full compliance with all health, safety and food hygiene standards. Develop and maintain detailed allergen lists for all approved dishes, updating as required. Implement safe systems of work and best practice hygiene recording. Engage with local food authorities to ensure ongoing compliance and best operational practices. SUSTAINABILITY & WASTE MANAGEMENT Plan efficiently to minimise food waste and explore sustainable methods for waste disposal. Maintain controls and systems to monitor and report on food wastage. Champion eco‑conscious and responsible kitchen practices aligned with Nyetimber’s sustainability commitments. OPERATIONS Work confidently and independently, while also recruiting and managing additional staff for larger events. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Ensure the kitchen operates to the highest standards of organisation, efficiency, and presentation. SKILLS & EXPERIENCE Classically trained chef with proven fine dining experience. Private experience is advantageous to have, working closely with lead client. Expert knowledge of food and wine pairings, particularly with sparkling wines. Strong background in menu development, bespoke dining, and event catering. Demonstrated ability to manage budgets and supplier relationships. Confident in both independent work and leading teams. Excellent communication and IT literacy skills for menu planning, coordination, and reporting. Creative, adaptable, and able to manage dietary requirements with finesse. Highly organised, with a calm and professional manner. A passion for delivering outstanding culinary experiences that reflect the prestige of the Nyetimber brand. Professional culinary qualification, or extensive demonstrable experience in high‑end kitchens/catering environments. Level 3 Food Hygiene Certification. Allergen awareness and dietary training. Additional leadership or hospitality qualifications are advantageous. #J-18808-Ljbffr