Head Chef

Greene King; Hatfield; Hybrid; GBP 34,000 - 38,000; Full time

Benefits offered by this job

Career development

Pub discounts

Wagestream pay access

Extra perks

Job summary

Greene King is seeking an experienced Kitchen Manager/Head Chef to lead a busy kitchen at a prestigious pub in Hatfield. You will be responsible for delivering outstanding food, maintaining high standards, and creating a brilliant guest experience.

You will build a positive kitchen culture, manage stock and labour, and plan for seasonal peaks while working closely with the General Manager and front-of-house.

Qualifications

• Experience managing a busy kitchen or high-volume food operation.
• Strong leadership skills and the ability to motivate and develop a team.
• A passion for food quality, consistency and presentation.
• Good commercial awareness, including stock control, labour management and minimising waste.
• Excellent organisation and the ability to plan for seasonal peaks.
• A thorough understanding of food safety, hygiene and allergen procedures.
• A hands-on approach and the ability to stay calm under pressure.

Responsibilities

• Lead a busy food operation and ensure the team delivers consistently great food.
• Inspire and develop your team to achieve shared goals and a positive kitchen culture.
• Maintain high standards across the menu and ensure every dish is prepared with care.
• Plan ahead for seasonal peaks and manage stock, labour, waste and kitchen profitability.
• Work with the General Manager and front-of-house to provide a seamless guest experience.
• Be hands-on, visible and supportive during busy services.

Skills

Kitchen management

People leadership

Food quality

Stock control

Labour management

Seasonal planning

Food safety

Allergens handling

Calm under pressure

Job description

What's the opportunity?

As Kitchen Manager, you'll take ownership of our kitchen, leading a team to deliver outstanding food, excellent standards and a brilliant guest experience.

• Lead a busy food operation: Manage a high-volume kitchen, ensuring the team is prepared and organised to deliver consistently great food.
• Inspire your team: Build a positive kitchen culture, develop your people and bring the team together to achieve shared goals.
• Deliver quality every time: Maintain high standards across the menu, ensuring every dish is prepared and served with care.
• Make the most of seasonal trade: Plan ahead for our significant summer uplift, ensuring the kitchen is ready to deliver during our busiest periods.
• Manage the commercial side: Take responsibility for stock, ordering, labour, waste and kitchen profitability.
• Keep standards exceptional: Lead on food safety, hygiene, allergens, cleanliness and compliance.
• Work collaboratively: Partner with the General Manager and front-of-house team to create a seamless experience for our guests.
• Lead from the front: Be hands‑on, visible and confident, supporting your team through busy services.

Company Description

The Duke of Wellington, Hatfield Peverel
Kitchen Manager / Head Chef
Salary - £34,000 - £38,000 + Bonus

Love great food, leading a team and creating a destination guests want to return to? Your next opportunity is here!

Come on into The Duke of Wellington and make yourself at home. Nestled on the border of Hatfield Peverel, just 15 minutes from Chelmsford, we're a welcoming, family-friendly pub restaurant with a reputation for bringing people together over great food.

The Duke is more than just a local pub – we're a destination in our own right, with guests choosing to visit us for our food, welcoming atmosphere and family-friendly experience. Following fresh investment, we're ready for our next chapter, with a fantastic opportunity for an experienced Kitchen Manager / Head Chef to lead our kitchen.

With a generous kitchen, a strong food‑led offer and a significant uplift in trade during the summer months, this is a great opportunity to lead a busy operation where teamwork is essential. Our guests love spending time in our beautifully decorated bar, enjoying our heated and partially covered beer garden, or making the most of our outdoor play area.

Additional Information

What's in it for you?

At Greene King, we're committed to helping our people grow, succeed and enjoy what they do.

• Career development: Access to training, apprenticeships and opportunities to progress across Greene King.
• Pub discounts: Enjoy 33% off at Greene King pubs, plus 15% off for friends and family.
• Greene King Inns savings: 50% off for you and 25% off for friends and family.
• Financial wellbeing: Access to Wagestream to help you manage your pay.
• Extra perks: Retail discounts, family‑friendly benefits and an Employee Assistance Programme.
• Recommend a friend: Earn up to £1,500 when you introduce someone to Greene King.

CREATING PLACES WHERE PEOPLE FEEL WELCOME, SAFE AND THAT THEY BELONG

We aim to embed inclusion into every decision we make – across our people, customers, communities, suppliers, and operations. We want to create a culture where everyone feels welcome, valued, and able to thrive.

Ready to make The Duke your next destination?

If you're an experienced kitchen leader who thrives in a busy environment, loves building a strong team and wants to be part of an exciting next chapter following fresh investment, we'd love to hear from you.

Bring your passion. Lead your team. Make great food the reason guests choose The Duke of Wellington!

Qualifications

What we’re looking for

We're looking for an experienced Kitchen Manager or Head Chef who understands the demands of a busy, food‑led pub or restaurant.

You'll be a confident leader who enjoys developing people, takes pride in great food and has the commercial awareness to run a successful kitchen.

You'll bring:

• Experience managing a busy kitchen or high-volume food operation.
• Strong leadership skills and the ability to motivate and develop a team.
• A passion for food quality, consistency and presentation.
• Good commercial awareness, including stock control, labour management and minimising waste.
• Excellent organisation and the ability to plan for seasonal peaks.
• A thorough understanding of food safety, hygiene and allergen procedures.
• A hands‑on approach and the ability to stay calm under pressure.