Head Chef

Winslade Manor, Exeter

Salary negotiable | Full Time | Permanent

Lead the Dining Experience at Winslade Manor

Winslade Manor is one of Devon’s premier hospitality destinations, combining exceptional dining, elegant events, luxury weddings and outstanding guest experiences within a stunning countryside setting.

We are seeking an ambitious, creative and experienced Head Chef to lead our kitchen team and further develop a food offering that reflects the quality, reputation and aspirations of the venue.

This is a hands-on leadership role combining creative food, people leadership, organisation and commercial responsibility. You will take full ownership of the kitchen operation across restaurant service, weddings, private dining and events, ensuring consistently high standards while developing a strong, motivated and professional team.

The Role

As Head Chef, you will lead the day-to-day operation of the kitchen, overseeing menu development, food quality, team performance, purchasing, stock control, labour management and service delivery.

You will work closely with the General Manager, Front of House and Events teams to ensure the kitchen is well planned, commercially effective and consistently delivers an exceptional guest experience.

The role requires flexibility to work across days, evenings, weekends, Bank Holidays and busy seasonal periods.

Your Responsibilities

• Lead the culinary direction of Winslade Manor, maintaining consistently high standards of food quality, presentation and service.
• Develop creative, seasonal and commercially viable menus, including appropriate options for vegetarian, vegan and other dietary requirements.
• Cost menus and dishes accurately, managing food GP, portion control, purchasing, stock and waste.
• Recruit, lead, motivate and develop a strong kitchen team, creating a positive and professional working environment.
• Set clear standards and expectations, supporting training, performance management and career development.
• Plan kitchen rotas and staffing levels around restaurant covers, weddings, private dining, events and seasonal demand.
• Take ownership of the food delivery for weddings, private functions and events, including menu planning, tastings, preparation and logistics.
• Ensure dietary requirements and food allergies are communicated clearly, prepared safely and delivered accurately.
• Work closely with Front of House, Events and management teams to ensure smooth service and effective communication.
• Plan for forthcoming business levels, ensuring appropriate staffing, ordering, preparation and stock levels.
• Maintain exceptional standards of food safety, hygiene, HACCP, allergen management, COSHH and Health & Safety.
• Monitor guest feedback, food quality and service performance, identifying opportunities for continuous improvement.
• Ensure kitchen equipment, cleanliness, organisation and maintenance are maintained to a high standard.
• Remain hands-on during key services, leading by example and ensuring consistency across every service.