Head Chef: Lead a Busy Kitchen to Excellence

Greene King; Chalfont St Giles; On-site; GBP 36,000 - 48,000; Full time

Benefits offered by this job

Pension contribution

Career development

Brand discounts (33%)

Greene King Inns discounts

Parental policies

Menopause friendly employer

Refer a friend bonus (£1,500)

Wagestream access

Retail discounts

Job summary

Greene King’s Chef & Brewer is seeking a Head Chef to run a busy kitchen. You’ll lead and support your team to deliver consistently high‑quality dishes, manage service, and maintain hygiene standards. You’ll take responsibility for training, rostering and guiding staff to work cohesively, ensuring every plate meets the brand’s standards and guest expectations. A hands‑on leader, you’ll drive performance and maintain a positive, inclusive kitchen culture.

Qualifications

• Experience managing a busy kitchen, training and developing a high performing team who constantly exceed targets.
• Ability to work under pressure in a busy kitchen and getting the best out of your team around you.
• A keen eye for delivering tasty and well‑presented meals to customers each and every time.
• Skill and willingness to take on and adapt to challenges whilst working in a busy kitchen.
• Sufficient spoken and written English to perform the role safely and understand allergen controls.

Responsibilities

• Take the reins in the kitchen, whether you are making decisions or coming up with fresh ways to help the team run better together.
• Communicate clearly with your team in order to provide high-quality meals to customers on time.
• Recognise and lead the team as a whole, understanding how to maximise their potential.
• Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the care of your entire team and visitors.

Job description

Greene King’s Chef & Brewer is seeking a Head Chef to run a busy kitchen. You’ll lead and support your team to deliver consistently high‑quality dishes, manage service, and maintain hygiene standards. You’ll take responsibility for training, rostering and guiding staff to work cohesively, ensuring every plate meets the brand’s standards and guest expectations. A hands‑on leader, you’ll drive performance and maintain a positive, inclusive kitchen culture.