Head Chef In Horto Kitchen

Chef Development Programme

What is it?
A structured 12 month development programme designed to facilitate the development of core and advanced culinary skills. Training is delivered through a series of supplier visits and bite-size master classes/workshops with a practical focus.

Is it for me?
If you are looking to start a career as a chef then YES!
Whether you are a graduate, school leaver, entry-level commis chef or looking for a career change, our Chef Development Programme could kick start your passion into a job you love.

When does the programme start?
We welcome applications throughout the year, and the 12 month programme can begin at any during the year to suit the individual.

What to Expect

It’s a full time hands-on role working across all 5 kitchens and also working with the Green Room team preparing our staff meals.

As part of your working week you will complete in house training courses, delivered by our senior head chefs, Rudding Park Executive Chef, and Consultant Chef and familiar face on the Yorkshire Cookery scene, Stephanie Moon.

Areas covered will include:

  • Menu inspiration, planning and costing
  • Butchery and supplier visits
  • Seasonality and our kitchen garden
  • Wastage, food safety and hygiene.

You will have the opportunity to visit some of our suppliers on visits throughout the year.

You will work across all aspects of food production and delivery at Rudding Park, spending four months in each of our kitchens:

Fixed term, full time, 40-hour contract.

In addition, you will be entitled to enhanced pay and a share of the tronc (tips, paid quarterly) You will also be eligible for the Rudding Park team discounts and work perks. Throughout this programme you will be supported and mentored by Matthew Wilkinson, Executive Chef and Steph Moon, Consultant Chef.

Subject to availability we can offer live in accommodation for an agreed period if required.


Working hands on in the following kitchens:

  • Meetings & Events
  • 3 AA Rosette Horto Restaurant
  • Clocktower Brasserie
  • Deerhouse – Public House on the Holiday Park
  • Golf – Clubhouse and Academy Kitchens
  • Green Room – Staff Restaurant


  • Menu inspiration, planning and costing
  • Seasonality and our kitchen garden
  • Wastage, food safety and hygiene.

Supplier visits:

  • MSK in Chesterfield for a master class on molecular gastronomy.
  • Sykes House Farm to cover all things butchery! From de boning a lamb and meat maturing, to sausage production and burger preparation.
  • Robert Tomlinsons Farm. Visit the famous rhubarb sheds of Wakefield to see and hear it growing in the sheds and experience an iconic Yorkshire product at its finest.
  • Delifresh in Bradford. Taste and learn about everything fruit and veg.

On successful completion of the programme you will receive a certificate and an engraved knife set.

Career Opportunities
Throughout the programme you will have acquired core and advanced culinary skills to support your aspirations to become a Chef. You will also be fast tracked through the recruitment process for any suitable at Rudding Park vacancies.

This programme will be open to applications in April 2024. 

If you would like any further information, please email Kate Robey: kate.robey@ruddingpark.com