Head Chef - Lead High-Volume Brand Kitchen Team

Warner Hotels; Chipping Norton; On-site; GBP 40,000 - 48,000; Full time

Benefits offered by this job

Gym access

Discounted food onsite

Pension scheme

28 days annual leave

Cycle to Work

Discounts across Warner Hotels

Life Assurance

Free onsite parking

Job summary

Warner Hotels is seeking a Head Chef for Heythrop Park to lead a large kitchen operation and drive exceptional guest dining experiences. You will oversee up to 50 chefs, ensure top quality, safety and brand standards, and foster a high-performing culture across multiple outlets.

The role focuses on operational excellence, people development, and cost management, with a strong emphasis on teamwork with hotel departments to deliver seamless service and standout dining experiences.

Qualifications

• Experience leading high-volume kitchen operations.
• Branded hospitality or hotel environment experience.
• Passion for developing people and teams.

Responsibilities

• Leading, coaching and developing a large team of chefs, creating a culture of support, accountability and continuous improvement.
• Ensuring all kitchens consistently meet company food safety, health and safety, and hygiene standards.
• Driving high standards of food quality, presentation and guest satisfaction.
• Planning and organising kitchen operations to deliver efficient, seamless service across multiple outlets.
• Managing stock, ordering and food costs, ensuring excellent control while minimising waste.
• Forecasting labour and food requirements in line with occupancy levels.
• Working collaboratively with wider hotel teams to deliver an outstanding guest experience.
• Inspiring your team to embrace Warner Hotels' standards and branded menu offer while continually looking for ways to improve performance.

Skills

Leadership

Team management

Food cost control

Budgeting

Job description

Warner Hotels is seeking a Head Chef for Heythrop Park to lead a large kitchen operation and drive exceptional guest dining experiences. You will oversee up to 50 chefs, ensure top quality, safety and brand standards, and foster a high-performing culture across multiple outlets.

The role focuses on operational excellence, people development, and cost management, with a strong emphasis on teamwork with hotel departments to deliver seamless service and standout dining experiences.