Head Chef

All Jobs Pro Ltd; West Kingsdown; On-site; GBP 45,000 - 65,000; Full time

Benefits offered by this job

Excellent pay

31 days holiday

Pension

Training and development opportunities

Staff pass for events

Discounted food and drink on site

Free parking

Job summary

Brands Hatch in Kent is seeking an experienced Head Chef to lead day-to-day operations of all kitchen outlets across retail and hospitality at the renowned circuit. You will oversee multiple outlets, manage events from race days to corporate hospitality, and ensure food is prepared to the highest standards.

Working with the Head of Culinary and wider catering team, you will drive kitchen leadership, staff development, food safety compliance and cost control, delivering consistently excellent

Qualifications

• Extensive Head Chef level experience in high-volume hospitality or events.
• Proven leadership of multi-outlet kitchens.
• Strong knowledge of food safety, HACCP and allergen controls.
• Experience managing budgets, menus and stock in a fast-paced venue.

Responsibilities

• Lead day-to-day operation of all kitchen areas across retail and hospitality outlets.
• Deliver menus, recipes and production plans to required standards.
• Oversee food prep, production, service and replenishment to meet deadlines.
• Maintain hands-on leadership during service with focus on quality and safety.
• Support menu tastings and client hospitality events.
• Collaborate with culinary, sales and operations teams to ensure delivery.

Skills

Leadership & team development

Menu planning & execution

Food safety & HACCP

Staffing & rota planning

Budgeting & cost control

Operational excellence

Communication

Education

Relevant Food Safety qualification

Job description

We are seeking an experienced, hands‑on Head Chef to lead the day‑to‑day delivery of all retail and hospitality kitchen operations at the legendary Brands Hatch motor racing circuit in Kent.

This is an exciting opportunity to lead kitchen teams across multiple catering outlets, from grab‑and‑go restaurants to premium VIP hospitality suites. Our catering operation supports a diverse programme of events, including major race meetings, corporate hospitality, conferences, private functions and track hire activities.

The successful candidate will be an accomplished chef with strong leadership and organisational skills, a passion for delivering consistently excellent food, and the ability to manage a busy, multi‑outlet kitchen operation in a fast‑paced event environment.

With a history spanning a century, Brands Hatch is a world‑class venue renowned for hosting some of Europe’s largest and most prestigious race meetings, including GT World Challenge, British Superbikes, British Touring Cars and EuroNASCAR. Alongside our major race events, the circuit operates throughout the week, hosting trackdays, race car testing, driving experiences and corporate driving days.

Working closely with our Head of Culinary and wider catering team, you will lead kitchen operations from preparation and production through to service, ensuring food is delivered safely, efficiently and to the high standards for which Brands Hatch and MSV’s other race circuits are renowned.

This is a genuinely hands‑on role, combining kitchen leadership with active involvement in food preparation and service across our different outlets. You will play a key role in developing your team, maintaining operational standards and ensuring every event runs smoothly.

Responsibilities of the Head Chef

Kitchen Operations & Event Delivery

• Lead the day‑to‑day operation of all kitchen areas across retail and hospitality outlets, ensuring food is produced safely, efficiently and consistently.

• Deliver agreed menus, recipes, specifications and production plans to the required quality and presentation standards.

• Oversee food preparation, production, service and replenishment, ensuring all kitchens are ready for service and event deadlines are met.

• Maintain a visible, hands‑on presence during service, providing leadership, direction and practical support to the kitchen teams.

• Support menu tastings, client hospitality events, food presentations and continuous improvement initiatives.

• Work closely with the Head of Culinary, Hospitality Sales, Hospitality Coordinators, Stores and Circuit Operations teams to ensure successful event delivery.

Kitchen Leadership & Team Development

• Lead, motivate and develop kitchen supervisors, chefs and casual kitchen staff.

• Prepare staffing rotas and manage labour deployment in line with operational requirements and agreed budgets.

• Ensure appropriate staffing levels across all outlets and hospitality areas, adapting resources to meet changing event requirements.

• Conduct team briefings to communicate menus, service requirements, responsibilities and standards.

• Support recruitment, induction, training and ongoing development, promoting a positive culture of teamwork, accountability and professionalism.

Financial & Stock Management

• Manage food ordering, stock control and inventory in accordance with company procedures.

• Work with the Head of Culinary and Stores team to forecast requirements and maintain appropriate stock availability.

• Monitor food costs, portion control and production yields to achieve agreed financial targets.

• Minimise waste through effective production planning, stock rotation and inventory management.

• Complete regular stocktakes, maintain accurate records and contribute to food‑cost reporting and analysis.

• Ensure kitchen equipment, company assets and stock are properly maintained and safeguarded.

Food Safety, Hygiene & Compliance

• Ensure compliance with food safety and health and safety legislation, HACCP, COSHH and company procedures.

• Maintain accurate kitchen due diligence, production, allergen and traceability records.

• Lead the consistent implementation of food safety, hygiene and allergen controls across all kitchen areas.

• Ensure equipment is clean, safe and operational, reporting defects promptly.

• Make sure all kitchen colleagues receive appropriate training, supervision and guidance to work safely and effectively.

Requirements for the role

• Professional Experience: Extensive experience at Head Chef, Executive Sous Chef or Senior Sous Chef level, ideally within a high‑volume hospitality, events, stadium, racecourse or multi‑outlet catering environment.

• Leadership & People Management: Proven ability to lead, motivate and develop kitchen teams, including permanent and casual staff.

• Operational Planning: Experience managing staffing rotas, labour deployment, production schedules and competing service demands.

• Commercial Awareness: An understanding of food‑cost control, portion management, stock control and waste reduction.

• Food Safety & Compliance: Strong knowledge of food safety, allergens, kitchen hygiene and relevant compliance procedures, supported by a relevant Food Safety qualification.

• Organisation & Communication: Excellent planning, time management and communication skills, with the ability to work effectively with colleagues across catering, hospitality and circuit operations.

• Adaptability: The ability to remain organised and maintain high standards under pressure in a fast‑paced event environment.

• Flexibility: Willingness to work evenings, weekends and event days as required.

Experience within motorsport, sporting venues or large‑scale event catering would be advantageous, as would an advanced Food Safety or IOSH qualification.

We would also welcome applications from an experienced Senior Sous Chef who is ready to take the next step into a Head Chef position and has the leadership, organisational and commercial skills to succeed.

In return, MSV offers

• Excellent pay
• Up to 31 days' holiday, including Bank Holidays
• A workplace pension
• Training and development opportunities
• Access to our MSV Hub, providing discounts at hundreds of retailers across the UK
• Access to 24/7 wellbeing services
• A staff pass allowing access for yourself and a guest to events at all MSV circuits
• Discounted food and drink when working on site
• Free parking

Contract & working arrangements

The Head Chef position is offered on a permanent, 42.5‑hour‑per‑week contract. Working hours will reflect the operational needs of the circuit, with the majority of hours typically falling between 6am and 4pm. Additional hours, evening work and weekend working will be required, particularly during the main race event season from March to November.

Due to the location of the circuit, a full UK driving licence is essential. A basic DBS check will also be completed as part of our recruitment process.

If you are a passionate, commercially aware chef who enjoys leading a team, delivering outstanding food and rising to the challenge of a busy events environment, we would love to hear from you.