Head Chef

Greene King is the country’s leading pub company and brewer, operating around 2,600 pubs, restaurants, and hotels across England, Wales, and Scotland. Founded in 1799, the company employs approximately 40,000 people and is headquartered in Bury St Edmunds, Suffolk, with additional offices in Burton-on-Trent, Staffordshire. Greene King is driven by a clear purpose to “pour happiness into lives,” focusing on customers, team members, partners, suppliers, and local communities. Its operations span three divisions: Greene King pubs, Destination Brands & Ventures, and Brewing & Brands, offering a wide range of dining, leisure, and award-winning beer experiences. The business combines heritage brewing expertise with modern hospitality, providing team members with diverse career paths in a stable, well-established organization.

Role Description

The Head Chef role at Greene King in Westerham is an on-site position overseeing all aspects of kitchen operations. Day-to-day responsibilities include planning and preparing menus, leading and training the kitchen team, ensuring consistent food quality and presentation, and maintaining high standards of food safety and hygiene. The Head Chef manages ordering and stock control, supports cost control and waste reduction, and works closely with front-of-house leaders to deliver an excellent guest experience. This role also involves monitoring kitchen performance, supporting team development, and contributing ideas to enhance the food offer in line with Greene King brand standards.

Qualifications

• Strong kitchen leadership experience in a pub, restaurant, or hotel environment, including supervising and developing a culinary team.
• Proficiency in menu planning, food preparation, and delivering consistent, high-quality dishes during busy service periods.
• Sound knowledge of food safety, health and hygiene regulations, and best practices for maintaining a safe, compliant kitchen.
• Experience with stock management, ordering, and basic kitchen cost control, including portioning and waste reduction.
• Effective communication and collaboration skills, with the ability to work closely with front-of-house teams and support a positive workplace culture.
• Relevant chef or culinary training, professional kitchen certifications, or equivalent practical experience; prior experience in branded pub or casual dining operations is an advantage.