Mark Sargeant, celebrity chef and ex-right-hand man to Gordon Ramsay, and The Pickled Egg Pub Company are now recruiting for an experienced Head Chef at iconic country pub The Woolpack in Warehorne. Along with sister pubs The Five Bells in Brabourne and The Radnor Arms in Folkestone, The Woolpack has recently been acquired by Mark and joins existing pub The Duke William in Ickham under the Pickled Egg operation. The Woolpack currently serves the best in locally sourced and seasonal dishes, built around a core menu and daily specials, in a stunning and unique country pub environment. Mark also owns and operates 2 other sites across the South Coast of Kent including flagship restaurant Rocksalt in Folkestone and The Wife of Bath in Wye. These provide great opportunities for career development and progression within the group.
Born in Kent, Mark Sargeant discovered a passion and flair for cooking at a young age. Mark began his culinary career at Boodles Gentleman’s Club in St James, before working in multiple restaurants across Kent and London, including Oliver Peyton’s Coast Restaurant, where he won the Young Chef of the Year Award.
Mark started working with Gordon Ramsay at A ubergine in February 1997, before becoming part of the team to open Restaurant Gordon Ramsay as Sous Chef. During Mark’s four years at the restaurant, it won its coveted three Michelin Stars…
Working at The Woolpack
Along with The Woolpack, Mark Sargeant, celebrity chef and ex-right-hand man to Gordon Ramsay, and The Pickled Egg Pub Company, own and operate 3 other sites across Kent. These include The Duke William, a quintessential Kentish Pub located in the heart of the Garden of England, The Five Bells, a stunning 16th century inn overlooking the rolling hills of the north downs in east brabourne and The Radnor Arms, a recently-renovated victorian pub in the old bouverie district of folkestone.
About the role
- You must be able to lead the team
- You need to be proactive in developing the rest of the kitchen team below them, inspiring them to progress as chefs within the industry.
You must have a proven track record in delivering the highest quality dishes in a busy and pressured environment. You must take responsibility, along with the other senior members of the kitchen team, for making sure every dish that leaves the kitchen is of the highest standard. You will manage the ordering and controlling of stock whilst maintaining the highest health and safety practices throughout the kitchen. You must have gained experience within high volume kitchens as either a Sous Chef or a Head Chef.
Your Key Attributes
- Min 2 years Head Chef experience required
- leadership and communication skills are key