Head Chef

Join an Award-Winning Kitchen at Donnington & Co.

Are you passionate about great food? Looking for a kitchen where you’ll be supported, challenged and genuinely enjoy coming to work?

At Donnington & Co, we’re looking for an enthusiastic Head Chef to join our talented brigade. Whether we’re delivering exceptional wedding breakfasts, creating memorable dining experiences in our restaurant, or catering for conferences and events, we take pride in every plate that leaves the kitchen.

This is more than just another Head Chef role —it’s an opportunity to work alongside experienced chefs and become part of a team that genuinely supports one another.

Why join Donnington & Co?

We know great chefs have choices, so here’s what we offer:

· Competitive salary plus generous service charge

· Staff discounts across our hotels, spa, golf and restaurants

· Benefit Hub with hundreds of retail discounts

· Employee Assistance Programme

· Cycle to Work Scheme

· Long Service Awards

· Early Pay – access part of your wages before payday

· Delicious meals on duty

· Uniform provided

· Regular team socials, BBQs and staff events

· Ongoing training and genuine opportunities for career progression

A Kitchen Where People Stay

We believe the best kitchens are built on teamwork, respect and passion.

Our brigade works hard, supports each other and takes pride in delivering outstanding food. We encourage new ideas, celebrate success and invest in our people because we know that happy teams create exceptional guest experiences.

The Head Chef will support the Executive Chef in the effective day-to-day running of a large, multi-outlet resort hotel, with primary responsibility for the hotel’s main kitchen team. The role focuses on delivering high-quality, British brasserie-style food, driving consistency, developing the kitchen team and continually improving all aspects of the Hotel’s food offering.

Key Responsibilities

Kitchen & Food Operations

· Lead the daily operation of the restaurant kitchen, ensuring consistent food quality, presentation and portion control.

· Work with the Executive Chef to develop, refine and deliver menus focused on modern British classics and seasonal produce.

· Ensure smooth service during high-volume periods while maintaining standards.

· Oversee food preparation, cooking and plating to meet brand and guest expectations.

· Support other outlets within the hotel as required to ensure overall kitchen success.

Leadership & Team Management

· Lead, motivate and develop the kitchen brigade.

· Deliver training, coaching and mentoring to build strong future talent.

· Create rotas in line with business needs and labour budgets.

· Conduct performance reviews and support disciplinary procedures in line with company policy.

· Foster a positive, professional and collaborative kitchen culture.

Financial & Commercial Control

· Working with the Executive Chef to manage food costs, GP and stock control for the restaurant.

· Order food and kitchen supplies efficiently, minimising waste.

· Monitor labour costs and productivity within agreed budgets.

· Contribute to budgeting and forecasting with the Executive Chef.

Standards, Health & Safety

· Ensure full compliance with food safety, hygiene and health & safety legislation.

· Maintain high standards of cleanliness and organisation across all kitchen areas.

· Prepare for and manage audits, inspections and internal checks.

· Ensure all kitchen policies and procedures are followed consistently.

Collaboration & Communication

· Work closely with front-of-house teams to ensure excellent service delivery.

· Communicate effectively with senior hotel management and support departments.

· Act as a key point of contact for the restaurant kitchen operation in the absence of the Executive Chef.

Skills & Experience

· Proven experience as a Head Chef or Senior Sous Chef in a busy restaurant, brasserie or quality pub operation.

· Strong knowledge of British classic cuisine with a modern approach.

· Experience operating in high-volume environments.

· Exposure to multi-outlet or hotel kitchens is desirable but not essential.

· Strong leadership, organisation and communication skills.

· Good commercial awareness and understanding of kitchen financials.

Personal Attributes

· Hands-on, energetic and service-driven.

· Calm under pressure with a solutions-focused mindset.

· Passionate about food quality and team development.

· Approachable, professional and confident in decision-making.

Hours

· Full-time, including evenings, weekends and bank holidays, as required by the business.

Most importantly, we’re looking for someone who loves cooking and wants to be part of something special.

If you’re looking for your next challenge and want to join one of Berkshire’s leading hospitality destinations, we’d love to hear from you.

Apply today and come and see our Kitchen—we’ll happily show you around!

Work Location: In person