Operations Chef

What makes the perfect pub? It’s great ales, delicious food, a welcoming atmosphere, and the warm welcome from a team that’s at the heart of everything we do. The Inn Collection Group is a multi-award-winning pubs with rooms company, proudly located in some of the most outstanding destinations across the North of England and Wales. At ICG, we deliver exceptional hospitality by living and breathing our core values of respect, customer focused, warmth, , and honesty, all with the goal of Making People Happy.

How we say thank you!

• Celebrate your birthday with an extra paid holiday.
• Build your future with support from our Lead-Inn development program.
• Take the time you need to rest and recharge; Paid Breaks are on us.
• Enjoy 50% off food at any of our Inns
• Relax with a stay at any of our Inns during January, February, and March for just £1.
• Take advantage of the chance to explore our beautiful locations, with 1/3 off room bookings all year round.
• Experience a spontaneous trip away with £50 on same day bookings
• It’s not just for you—your loved ones can enjoy 15% off bed and breakfast too!
• 24/7 confidential support is always there when you need it with our Employee Assistance Programme
• Tronc (…that’s tips to me and you)
• Contribute to a company that gives back through our Give-inn back scheme
• Join an award-winning team recognised as the Best Pub Employer at the Publican Awards.

You’ll Fit Right Inn

As anOperations Chef,you’llplay a key role in supporting our inns throughout the North East, North Yorkshire and the Lake District, working closely with Head Chefs and kitchen teams to support operations, drive standards, and strengthen performance across each kitchen.

You’lloccasionally work the pass during peak periods with y our focus on building capability, improvingstandardsand helping sites have a successful summer season.

You will bring heartfelt hospitality to life through great food, clean kitchens,strong teamrelationshipsand practical, commercially focused support.

Ifyou’reexcited by the chance to make your mark, build winning teams, and help shape the future of our kitchens, we thinkyou’llfit right inn...

Your Responsibilities

• Team building: Build strong,openand positive relationships with Head Chefs and Sous Chefs, creating a team culture that is honest, fun,supportiveand focused on succeeding together.
• Peak skills building: Work the pass during peak trading periods toidentify skills gaps,miseenplace gaps and operational gaps that impact speed, foodqualityand guest experience. Turn these observations into practical coaching and clear actions.
• Commercial performance: Help sitesmaximisesummer trading by improving pace, quality,consistencyand kitchen readiness, supporting teams to bank the cash during peak periods.
• Cost control: Implement purchase trackersimmediatelywhere needed, monitor overspend and coach Head Chefs and Sous Chefs on stronger purchasing discipline, stockmanagementand commercial decision-making.
• Food quality: Coach teams to reduce excessive frozen stock holding, deplete frozen items appropriately and strengthen fresh food quality,availabilityand consistency across the region.
• Recruitment support: Support recruitment needs across the region, including CV screening,interviewsand practical advice to help buildstronger kitchenteams.
• Kitchen audits and clean kitchens: Complete regular kitchen audits to ensure cleanliness, food safety,complianceand company standards arebeing maintained. Where gaps areidentified, provide follow-up coaching and clear improvement actions.
• Diary planning: Worktoa signed-off weekly diary agreed with the Operations Manager and Operations Director. The diary should cover five days per week across a range of shifts and sites, ensuring activity is planned,purposefuland aligned to regional priorities.
• Clear reporting: Reportintothe Operations Manager, with a dotted line to the Area Director, sharing clear updates on progress, risks,actionsand supportrequired.

What Success Looks Like

• Head Chef and Sous Chef relationships are stronger, with more open communication and clearer accountability.
• Sites are better prepared for peak trading, with stronger miseenplace, better passcontroland improved service pace.
• Kitchen teams receive practical coaching that improves confidence,standardsand consistency.
• Purchase trackers are in place and overspend is challenged,understoodand coached quickly.
• Frozen stock levels arereducedand fresh food quality is strengthened.
• Kitchen audits are completed, gaps are followedupand standards improve week by week.
• The weekly diary is planned, signedoffand focused on the sites and shifts where support will have the greatest impact.
• The role supports commercial delivery during summer trading without becomingshiftcover.

About You

• You are driven by great food, highstandardsand doing the basics brilliantly.
• You understand what a busy kitchen needs to deliver pace,qualityand consistency at peak trading times.
• You build strong relationships with Head Chefs and Sous Chefs through open communication, trust,challengeand support.
• You are confident working the pass, reading aserviceand spotting the skills, miseenplace and operational gaps that affect speed and quality.
• You are commercially aware and understand the link between purchasing, stock holding, waste, foodqualityand cash performance.
• You are calm under pressure, solutions-focused and able to coach in the moment without taking over.
• You are comfortable supporting recruitmentactivity, including CV screening and interviews where needed.
• You are based within a commutabledistance of the North East, North Yorkshire & The Lake District and happy to travel regularly across the region.
• Your values align with ours.

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