Autonomous Head Chef - Seasonal Menus & Local Flavor

Waterman; Cambridge; On-site; GBP 40,000 - 60,000; Full time

Benefits offered by this job

Free meals

20% pub discount

30% stay discount

Apprenticeship scheme

Development programmes

Culinary masterclasses

Chef forums

Share save scheme

Enhanced pension

28 days holiday

Job summary

You will join a thriving community pub run by Young's as Head Chef, writing your own menus with fresh seasonal ingredients and leading a small kitchen team. You’ll shape the food vision, craft evolving menus, and showcase local produce, seafood, and classic pub dishes while maintaining high quality across revenue streams.

Autonomy is offered to create menus and specials, with access to apprenticeship schemes, masterclasses, and supplier-led food trips.

Qualifications

• Inspire a team and lead by example while developing fresh seasonal menus.
• Experience championing excellent service through quality food as Head or Sous Chef.
• Passion for leading and developing a team.
• Hands-on team player with excellent communication skills.
• Manage kitchen staff rota, training and health and safety.
• Creativity to design and deliver new dishes.
• Strong planning and organisational skills for GP and labour controls.
• Pro-active approach to driving sales and growth with kitchen and front-of-house teams.

Responsibilities

• Inspire and lead the kitchen team to develop and cost fresh seasonal menus.
• Create menus for various revenue streams within the business.
• Ensure health and safety compliance and manage rota and training.
• Collaborate with front of house to drive sales and growth.

Skills

Team leadership

Menu development

Communication skills

Rota management

Health & safety

Creativity

Sales growth

Front of house collaboration

Job description

You will join a thriving community pub run by Young's as Head Chef, writing your own menus with fresh seasonal ingredients and leading a small kitchen team. You’ll shape the food vision, craft evolving menus, and showcase local produce, seafood, and classic pub dishes while maintaining high quality across revenue streams.

Autonomy is offered to create menus and specials, with access to apprenticeship schemes, masterclasses, and supplier-led food trips.