We are looking for an experienced and adaptable Support Head Chef to provide operational cover across our hotels. This is a hands-on role where the majority of your time will be spent covering Head Chef absences, supporting kitchen teams, and ensuring continuity of service across multiple locations. You will step into kitchens during periods of annual leave, sickness, vacancies, and peak trading periods, taking full responsibility for kitchen operations and maintaining the high standards expected throughout the business. Alongside site cover, you will support the induction and development of kitchen teams, assist with operational audits, and help ensure consistency of standards across all hotels. This role is ideal for a Head Chef who enjoys variety, thrives in different environments, and is confident leading teams and maintaining standards wherever support is needed. Key Responsibilities Kitchen Management & Site Cover Provide Head Chef cover across hotels during annual leave, sickness, vacancies, and other periods of absence. Take responsibility for the day-to-day management of kitchen operations whilst on site. Lead and motivate kitchen teams to deliver high-quality food and service standards. Ensure food preparation and service are delivered efficiently and in line with company procedures. Support hotels during busy periods and operational challenges. Build strong working relationships with Hotel Managers and kitchen teams across the business. Training & Team Development Support the induction of new Head Chefs, Sous Chefs, and kitchen team members. Provide practical, on-the-job training and coaching to kitchen teams. Share best practices and support the development of culinary and operational skills. Assist in identifying talent and supporting succession planning within kitchens. Auditing & Standards Conduct kitchen audits and standards reviews during site visits. Ensure compliance with food safety, hygiene, health and safety, and company procedures. Support sites in maintaining strong food hygiene ratings and inspection standards. Provide feedback and recommendations to improve operational performance. Stock Control & Cost Management Support sites in managing stock levels and food cost controls. Assist with stock checks and identify opportunities to improve efficiency and reduce waste. Ensure kitchens operate within agreed budget and cost-per-head targets. About You The successful candidate will have: Proven experience as a Head Chef in a high-volume hospitality, hotel, or catering environment. The confidence and adaptability to work across multiple sites and quickly integrate into new teams. Strong leadership and people management skills. Excellent organisational and problem-solving abilities. A thorough understanding of food safety, compliance, and kitchen operations. Experience managing food costs, stock control, and kitchen budgets. Level 3 Food Hygiene Certificate (or equivalent). Excellent communication and coaching skills. A flexible approach to travel and working across different hotel locations