Head Chef

Crown and Anchor; Apuldram; On-site; GBP 50,000 - 60,000; Full time

Benefits offered by this job

Live In

Menu autonomy

Apprenticeship/Development programmes

Chef forums & masterclasses

Free meals

Employee discounts

Pension scheme

23–28 days holiday

Job summary

The Crown and Anchor in Dell Quay, near Chichester, is seeking a Head Chef to lead our seafood-focused pub kitchen. The role offers live-in accommodation and a competitive package up to 60,000 GBP including a 50,000 base plus 10,000 service charge, with autonomy to craft menus and grow the team.

You'll oversee three kitchens in summer and manage a 20+ strong team, delivering premium quality, high-volume food while developing talent and ensuring exceptional service.

Qualifications

• Have at least 2 years' experience working in fish & shellfish.
• Experience of premium high-volume pub or restaurant.
• Head Chef or Sous Chef experience with leadership responsibilities.
• Demonstrate passion for leading and developing a team.
• Hands-on approach to rota, training and health & safety.

Responsibilities

• Lead and inspire a 20+ strong team across three kitchens in summer.
• Create, cost and deliver fresh, seasonal menus with emphasis on seafood.
• Maintain premium quality and consistency during high-volume service.
• Plan and manage kitchen operations, GP, labour and health & safety.

Skills

Fish & shellfish

Team leadership

High-volume service

Menu development

Communication

Planning & organisation

Job description

Head Chef - Crown and Anchor, Dell Quay, Chichester - Up to 60K (50k plus tronc) - Live In

We’re looking for a Head Chef for the Crown & Anchor in Dell Quay, near Chichester. We are a busy destination dining pub that is famous for our fresh seafood offering and regularly changing menus.

What we’re looking for in a Head Chef at the Crown and Anchor

Following the internal promotion of our current Head Chef to Executive Chef, we’re looking for an inspiring and ambitious Head Chef to join our dynamic, food-led business. You’ll work closely with Phyl, who has been at the helm of the C&A for eight years, and play a key role in shaping our next chapter.

The perfect candidate is a people focused leader who leads by example and can inspire, develop and motivate a talented team. You’ll create, cost and deliver fresh, seasonal menus across the business, showcasing some of the very best fresh fish and shellfish. During the summer, you’ll oversee three kitchens and a team of 20+, delivering premium-quality food consistently at high volume. If you’re passionate about exceptional produce, great food and great people, this is an exciting opportunity to make your mark.

• Have at least 2 years' experience working in a fish & shellfish
• Experience of premium high-volume pub or restaurant
• 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
• 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 regards to both GP and labour

What we offer our Head Chefs:

• Up to 50k per annum plus service charge of 10k per annum
• Live In opportunity
• 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 30% discount on overnight stays in our Pubs with Rooms
• Share save Scheme
• Enhanced Company Pension Scheme
• 28 Days Holiday per year