Head Chef Premium Country Pub & Events Venue in Warwick

A fantastic opportunity has become available for a talented, commercially minded Head Chef at The Durham Ox, a characterful and extensively refurbished country pub in Shrewley, Warwickshire. The venue has a strong fresh-food identity, busy restaurant and Sunday trade, and an established private-events and wedding business.
This is a hands-on kitchen leadership role with genuine ownership. You will lead the brigade, protect food quality and consistency, develop seasonal menus and take full responsibility for food margin, labour, stock, waste, compliance and the successful delivery of restaurant and event service.
Why this role stands out
Competitive basic salary of £50,000£52,000, with tronc and a clearly defined bonus paid in addition.
Genuine creative input into seasonal menus, weekly specials and the future food identity of the Durham Ox.
A well-invested and extensively refurbished venue rather than a tired operation requiring basic repairs.
A varied food business spanning everyday dining, high-volume Sundays, weddings and private events.
Support from an experienced General Manager, senior management and the wider independent group.
Visible career progression and the opportunity to influence food standards beyond a single service period.
The role
Food quality and menu development
Lead from the kitchen and pass, ensuring every service delivers consistent cooking, presentation, portioning and pace.
Create and develop fresh, seasonal menus and weekly specials using locally sourced ingredients wherever practical.
Maintain accurate recipes, specifications, allergens, yields and costings for every dish.
Balance creativity with accessibility, consistency, operational practicality and the commercial needs of the venue.
Commercial kitchen management
Achieve agreed food gross-profit, stock, waste and kitchen labour targets without compromising quality or food safety.
Manage purchasing, supplier relationships, delivery standards, ordering levels and stockholding.
Lead regular stocktakes, investigate variances and ensure robust controls around high-value and perishable products.
Plan prep, production and staffing around forecasts, seasonal peaks, restaurant bookings and event requirements.
Brigade leadership
Recruit, retain, organise and develop the kitchen brigade, including chefs, kitchen assistants and porters.
Prepare fair, commercially responsible rotas that provide the right level of skill and cover for each service.
Set clear expectations, provide practical coaching and address performance or conduct concerns promptly.
Develop future Sous Chefs and Head Chefs through structured delegation, training and succession planning.
Events, compliance and collaboration
Plan and deliver weddings, private functions and special events, including menus, production schedules, dietary requirements and staffing.
Maintain exemplary standards across food hygiene, HACCP, allergens, cleaning, temperature control, storage, COSHH and health and safety.
Keep all required kitchen records accurate, current and reflective of actual operating standards.
Work closely with the General Manager and front-of-house team on forecasts, guest feedback, promotions and service improvement.
What we are looking for
Proven experience as a Head Chef in a quality fresh-food pub, restaurant, hotel or events-led venue.
An exceptional Senior Sous Chef ready to assume full commercial and people responsibility may also be considered.
Strong experience of high-volume service, particularly Sunday trade, functions, weddings or seasonal events.
A practical understanding of menu engineering, costings, food GP, labour, ordering, stock and waste control.
Confident leadership, recruitment and team-development capability.
A calm, organised and highly visible approach during demanding services.
Level 3 Food Safety, strong allergen knowledge and a commitment to maintaining excellent EHO standards.
A full driving licence and access to reliable transport are essential because of the rural location.
What we offer
Basic salary of £50,000£52,000, depending on experience.
Tronc paid in addition to basic salary and a performance bonus opportunity of up to £5,000.
A defined average 45-hour working week over five days.
28 days holiday.
Free on-site parking and workplace pension.
Staff discounts across all Suburban Inns venues, including friends-and-family benefits.
Employee Assistance Programme, recognition initiatives and team events.
Genuine authority over the sites food operation, supported by senior management and group development opportunities.
About The Durham Ox and Suburban Inns
The Durham Ox is a destination country pub in Shrewley, positioned between Warwick and Solihull. It serves fresh, seasonal food in a relaxed but quality-led setting and also hosts weddings, private celebrations and corporate events. The venue forms part of Suburban Inns, an independent group of four distinctive pubs, restaurants and boutique hotels across Birmingham, Sutton Coldfield and Warwickshire.
Ready to take the next step?
This is an excellent opportunity for a chef who wants creative influence, commercial responsibility and the chance to build a stable, high-performing kitchen team. Please apply with your current CV and a short summary of the food sales, team size and commercial targets you have managed in your current or most recent role.
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