Head Chef

12 June 2024
£37000 - £40000 / year
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Job Description

About us:

We are a vibrant & exciting city pub to come for good vibes and a relaxed atmosphere.
We serve a classic breakfast which flows into an a seasonal a la carte menu suitable for small plates & sharers and to a sit down meal.
To accompany the great atmosphere we serve good classic cocktails, seasonal spritzes and have a classic style wine list.
Customer service is our passion.

We are one of very unique Youngs pubs which allows to go  off-piste slightly and have a lot of fun,  a direction that we aim to move into.

We have Basement bar which is multi functional we have hosted meetings, canapes parties and sit down dinners and which still has a lot of opportunity with the right menus.

Also there is a lot of opportunity for Weddings and private parties on Saturdays here so the right head chef would enjoy writing menus and be involved in those specials days.
Also Closed on Sundays.

What we offer our Head Chefs:

  • Head Chefs get to have full autonomy to create your own menus and specials
  • Access to our Apprenticeship Scheme and Development Programmes
  • Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
  • Access to inspirational food trips with our top quality suppliers
  • Regular Chef Forums with other Head Chefs to inspire and develop
  • Free meals
  • 20% discount in all Young’s pubs and hotels
  • Share save Scheme
  • Company Pension Scheme
  • 28 Days Holiday per year

What we look for in a Head Chef:

This role requires someone that can inspire a team, to bring out the potential and lead by example whilst being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business.

  • Have experience championing excellent service through quality food either as a Head Chef or in the position of Sous Chef
  • Demonstrate a passion for leading and developing a team
  • Be an active hands-on team player with excellent communication skills
  • Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
  • Be able to demonstrate your creativity and ability to design and deliver new dishes for our menus and daily specials
  • Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
  • Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams