Autonomous Head Chef: Craft Seasonal Menus & Lead Kitchen

Young's - North London; Greater London; On-site; GBP 42,000 - 62,000; Full time

Benefits offered by this job

Free meals

20% discount in pubs

30% discount on overnight stays

Share save Scheme

Enhanced Company Pension Scheme

28 days holiday per year

Apprenticeship & development programs

Culinary masterclasses & food trips

Chef forums

Job summary

Young's - North London is seeking a Head Chef to lead and develop a kitchen team across multiple sites in North London. You will write menus, craft seasonal dishes, and take ownership of the kitchen's creative direction while ensuring consistent quality and service.

You will manage costs, labour, and compliance with health and safety standards, developing your team and collaborating with front-of-house to maximise guest satisfaction and revenue across diverse pubs.

Qualifications

• Experience as Head Chef or Sous Chef with proven leadership.
• Ability to design and deliver fresh seasonal menus.
• Strong cost control and GP management skills.
• Proactive in driving sales and kitchen/front-of-house collaboration.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality, consistent dishes.
• Develop menus and daily specials reflecting seasonal produce and pub concept.
• Cost, GP and labour control to maximise profitability.
• Manage kitchen staff rota, training and health & safety compliance.
• Design and rollout new dishes while maintaining brand standards.
• Collaborate with front-of-house teams to drive sales and guest satisfaction.

Skills

Menu creation

Team leadership

Cost control

Seasonal menus

Health & safety

Kitchen rostering

Communication

Job description

Young's - North London is seeking a Head Chef to lead and develop a kitchen team across multiple sites in North London. You will write menus, craft seasonal dishes, and take ownership of the kitchen's creative direction while ensuring consistent quality and service.

You will manage costs, labour, and compliance with health and safety standards, developing your team and collaborating with front-of-house to maximise guest satisfaction and revenue across diverse pubs.