CHEF OPERATOR / HEAD CHEF PARTNER
| Posting date: | 05 February 2026 |
|---|---|
| Hours: | Full time |
| Closing date: | 07 March 2026 |
| Location: | Shropshire, West Midlands |
| Remote working: | On-site only |
| Company: | Spot |
| Job type: | Permanent |
| Job reference: |
Summary
The Falcon Hotel, a beautifully refurbished 17th Century coaching inn, is seeking an ambitious Chef Operator / Head Chef Partner to take on the food offering as a concession from April / May 2026.
This is a rare opportunity for a chef to put their name above the door and operate their own food business within a proven hospitality setting, without the usual risk, cost, or capital outlay associated with opening a standalone restaurant.
The Falcon is a charming hotel offering 21 bedrooms, set in the heart of one of Shropshire's most attractive and affluent market towns. The hotel benefits from a strong local following, established overnight trade, and a reputation for quality following a comprehensive refurbishment.
The Space
Restaurant: seating for approximately 90 covers
Bar area: seating for around 30 covers
Outside terrace: accommodating up to 60 covers
The kitchen is fully fitted and operational, allowing an incoming chef to focus immediately on concept, quality, and growth.
The Opportunity
This is not a conventional Head Chef role. It is a chef-led business venture with genuine autonomy.
The current food operation is delivering circa £7,500 per week, despite running on limited operating hours, highlighting the significant headroom available for the right operator to expand trading days, services, and offer.
Utility overheads are capped at £300 per week initially, providing cost certainty and reducing early-stage financial pressure while the business is developed and scaled.
The owners see this as an ideal home for a grill, steakhouse, chophouse, or modern British concept, an offer that Bridgnorth currently lacks and one that naturally complements the Falcons positioning.
Who This Suits
This opportunity would suit a Head Chef, Senior Sous Chef, Chef Proprietor, or Chef Operator ready to take the next step, with:
A clear food identity and confidence in their concept
Strong commercial awareness and understanding of margins
The ambition to take ownership both creatively and operationally
Proven leadership and the ability to build a destination-led offering
A long-term mindset and desire to build a recognised local brand
In Return
A genuine chef operator partnership
Built-in hotel guest trade from day one
A high-quality setting and professional infrastructure
Capped fixed costs in the early stages
Flexibility around the wider commercial structure
The opportunity to build a food brand with real scale and longevity
If you're a talented chef ready to move beyond employment and into ownership, with a supportive platform already in place, this could be the opportunity you've been waiting for.
CVs and genuine enquiries welcome.
This is a rare opportunity for a chef to put their name above the door and operate their own food business within a proven hospitality setting, without the usual risk, cost, or capital outlay associated with opening a standalone restaurant.
The Falcon is a charming hotel offering 21 bedrooms, set in the heart of one of Shropshire's most attractive and affluent market towns. The hotel benefits from a strong local following, established overnight trade, and a reputation for quality following a comprehensive refurbishment.
The Space
Restaurant: seating for approximately 90 covers
Bar area: seating for around 30 covers
Outside terrace: accommodating up to 60 covers
The kitchen is fully fitted and operational, allowing an incoming chef to focus immediately on concept, quality, and growth.
The Opportunity
This is not a conventional Head Chef role. It is a chef-led business venture with genuine autonomy.
The current food operation is delivering circa £7,500 per week, despite running on limited operating hours, highlighting the significant headroom available for the right operator to expand trading days, services, and offer.
Utility overheads are capped at £300 per week initially, providing cost certainty and reducing early-stage financial pressure while the business is developed and scaled.
The owners see this as an ideal home for a grill, steakhouse, chophouse, or modern British concept, an offer that Bridgnorth currently lacks and one that naturally complements the Falcons positioning.
Who This Suits
This opportunity would suit a Head Chef, Senior Sous Chef, Chef Proprietor, or Chef Operator ready to take the next step, with:
A clear food identity and confidence in their concept
Strong commercial awareness and understanding of margins
The ambition to take ownership both creatively and operationally
Proven leadership and the ability to build a destination-led offering
A long-term mindset and desire to build a recognised local brand
In Return
A genuine chef operator partnership
Built-in hotel guest trade from day one
A high-quality setting and professional infrastructure
Capped fixed costs in the early stages
Flexibility around the wider commercial structure
The opportunity to build a food brand with real scale and longevity
If you're a talented chef ready to move beyond employment and into ownership, with a supportive platform already in place, this could be the opportunity you've been waiting for.
CVs and genuine enquiries welcome.