Executive chef Work, Jobs in Summertown, Oxf (with Salaries)

Head Chef
The Alice at the Randolph Hotel —Oxford
- £58,000 a year
- Full-time
- Bar
- Cooking
- Hotel
Quick apply
9d
Head Chef
The Perch —Oxford
- Up to £60,000 a year
- Full-time
- Cooking
- Organisational skills
- Communication skills
Quick apply
13d
Executive Head Chef - Stadia
Thomas Franks Ltd —High Wycombe
- Up to £55,000 a year
- Full-time
- Customer service
- English
- Employee assistance programme
- Employee discount
Quick apply
7d
Head Chef - New Business Mobilisation
Absolute Taste —Bicester
- Full-time
- Hospitality
- Computer literacy
- Travel
Quick apply
Head Chef
Acorn Pubs —Witney
- Up to £55,000 a year
- Cooking
- Leadership
- Employee discount
- Referral programme
Quick apply
Head Chef
Searcys —High Wycombe
- £55,000 a year
- Full-time
- Management
- Communication skills
- School
- Annual leave
- Employee assistance programme
Quick apply
Senior Sous Chef - Pastry
Estelle Manor —Witney
- £41,700 a year
- Full-time
- Bakery
- Organisational skills
- IT
- Employee discount
Quick apply
Sous Chef
The Post Barn —Newbury
- Up to £36,000 a year
- Full-time
- Cooking
- In-person
- Free parking
- Store discount
Quick apply
12d
Sous Chef
RH —Banbury
- Weekend availability
- Microsoft Excel
- Culinary experience
- Cooking
Quick apply
Executive Chef Manager
Thomas Franks Ltd —Reading
- £60,000 a year
- Full-time
- Customer service
- English
- School
- Employee assistance programme
- Employee discount
Quick apply
8h
Commis Chef
MERCURE —Oxford
- £13.20 an hour
- Full-time
- Hotel
- Organisational skills
- Employee discount
Quick apply
Hospitality Sous Chef
CH&CO —Oxford
- £35,000 a year
- Weekend availability
- Hospitality
- Employee discount
2d
Chef de Partie
Warner Leisure Hotels —Heythrop
- £16.12 an hour
- Full-time
- Hotel
- Employee discount
Sous Chef
Wilson Vale Catering Ltd —Oxford
- £40,000 a year
- Full-time
- Paid training
- Employee assistance programme
Quick apply
13h
Assistant Restaurant Manager, The Wild Rabbit
Bamford Collection —Chipping Norton
- £37,000 - £43,500 a year
- Weekend availability
- Restaurant management
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
3h
Junior Sous Chef
Valor Hospitality —Aylesbury
- £16.35 an hour
- Full-time
- Culinary experience
- Employee assistance programme
- Employee discount
Quick apply
17h
Chef Live In
Karamuliar ltd —Ashendon
- £12.72 - £13.00 an hour
- Weekend availability
- Hospitality
- Culinary experience
- Communication skills
- Flexible schedule
Quick apply

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Head Chef
The Alice at the Randolph Hotel —Oxford
A confident number two who can lead a brigade on the floor and hold standards when the Exec is not in the building.
£58,000 a year
Quick apply
9d
Head Chef
The Perch —Oxford
Design and deliver menus that celebrate British farmhouse cooking with a seasonal twist—balancing old classics and inventive new dishes that are accessible and…
Up to £60,000 a year
Quick apply
13d

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Head Chef

The Alice at the Randolph Hotel
Oxford

Quick apply

Job details

Full-time
£58,000 a year
9 days ago

Qualifications

Cooking
HACCP
Food safety

Full job description

Head Chef | White Rabbit Hospitality at The Randolph, Oxford | The Number Two Driving a Landmark Kitchen

Be the Executive Chef's right hand in one of Oxford's most iconic addresses. This is the role for a Head Chef who wants to run the pass, lead the brigade day to day, and turn the culinary vision into faultless, consistent service, service after service.

White Rabbit Hospitality provides the food and beverage services at The Randolph, one of Oxford's most storied hotels. We are the team behind the hotel, part of White Rabbit Projects, one of the UK's most exciting hospitality groups. From Rusacks St Andrews to Santa Joana in Lisbon, we bring food, service, and energy that people travel for into landmark spaces. At The Randolph, we run the F&B, and this kitchen is going places.

This isn't a role where you set the direction alone, and it is not a title in name only either. Reporting into the Executive Chef, you are the number two who makes the kitchen run. You take the Exec's vision and deliver it on every plate, you lead the team on the ground through every service, and you deputise with full confidence when the Exec is off. If you are a strong Senior Sous ready to step up, or a Head Chef who thrives as the engine room of a bigger operation, this is built for you.

At White Rabbit, our values are not a poster on the wall, they are how we work. Hospitality is at our core. We do the right thing. We pursue excellence. We are all entrepreneurs. And underpinning all of it, we work hard and we are kind.

Our Values, In Every Service

HOSPITALITY IS AT OUR CORE - You lead the brigade on the floor so that care and consistency reach every guest, every service.

WE DO THE RIGHT THING - You run a clean, compliant, well controlled kitchen and treat your team with the fairness and respect they deserve.

WE PURSUE EXCELLENCE - You are the guardian of the Exec Chef's standards, holding the pass to the same bar whether it is a quiet Tuesday or a full house.

WE ARE ALL ENTREPRENEURS - You own the day to day numbers, the controls, and the efficiency of the kitchen as if it were your own.

What Will You Be Doing?

Acting as second in command to the Executive Chef, leading the daily running of the kitchen and owning the pass across all services
Deputising fully for the Executive Chef in their absence, keeping standards, service, and the team on track
Translating the Executive Chef's menus and vision into consistent, faultless execution from prep to plate
Managing, mentoring, and developing the brigade day to day, building a stable, motivated team with clear progression
Supporting the Executive Chef on menu development, seasonality, and specials, contributing ideas while delivering their direction
Managing the practical controls: food cost, GP, stock, ordering, and supplier relationships against agreed targets
Owning food safety, allergen management, HACCP, and due diligence on the ground to the highest standard
Managing rotas, labour, and covers led planning to run an efficient, well staffed kitchen
Supporting private dining, events, and hotel F&B operations across the property

What Do You Need?

Proven experience as a Head Chef, or a strong Senior Sous ready for the next move, ideally in a hotel, high volume, or quality led environment
A confident number two who can lead a brigade on the floor and hold standards when the Exec is not in the building
The judgement to run the day to day while respecting and delivering the Executive Chef's direction
Strong practical understanding of GP, food cost, labour, and kitchen controls
A calm, organised approach under pressure with a relentless eye for consistency and detail
Solid working knowledge of food safety, allergens, HACCP, and compliance
Right to Work in the UK

What We Offer:

OTE salary of £58,000 per annum
The chance to be the number two in the kitchen at a genuine Oxford landmark, learning under a fantastic Executive Chef
Real development and a clear path towards Executive Chef level across the wider White Rabbit Hospitality portfolio
A senior team who back your growth and give you room to lead
Team benefits, meals on duty, and the culture of a group that means it when it says work hard and be kind

This is the role that builds the Executive Chefs of tomorrow. You get the responsibility of running a landmark kitchen with the backing and mentorship of the Exec above you and a group that invests in its people. Learn the whole operation, prove yourself as the engine room, and grow into your next step with us.

Ready to Lead Something Extraordinary?

If you are ready to be the driving force behind a landmark kitchen and grow under a chef who will invest in you, we want to hear from you.

Apply now to become Head Chef with White Rabbit Hospitality at The Randolph, Oxford.

Quick apply

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Head Chef - New Business Mobilisation

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Senior Sous Chef - Pastry

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Commis Chef

Hospitality Sous Chef

Chef de Partie

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Assistant Restaurant Manager, The Wild Rabbit

Junior Sous Chef

Chef Live In

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Head Chef | White Rabbit Hospitality at The Randolph, Oxford | The Number Two Driving a Landmark Kitchen

Our Values, In Every Service

What Will You Be Doing?

What Do You Need?

What We Offer:

Ready to Lead Something Extraordinary?

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