Head Chef

Young's - Bristol, Bath, South Wales; Bristol; On-site; GBP 52,000 - 64,000; Full time

Benefits offered by this job

Free meals

20% dining discount

30% overnight stay discount

28 days holiday

Enhanced pension

Job summary

Young's is seeking a Head Chef to lead a busy kitchen, crafting seasonal menus and championing fresh, local produce across our pubs. You will drive menu development, supervise a kitchen team, and ensure high standards while maintaining cost controls.

You'll be hands-on, inspiring your brigade, training staff, and collaborating with front-of-house to deliver exceptional dining experiences across our Bristol/Bath area venues.

Qualifications

• Experience leading a kitchen and creating seasonal menus.
• Strong team leadership and communication.
• Ability to manage GP and labour costs.
• Hands-on chef with ability to train staff.
• Creativity to design new dishes.
• Strong organisational and planning skills.
• Pro-active sales and growth mindset.

Responsibilities

• Inspire and lead the kitchen team to deliver seasonal menus that reflect the pub’s food vision.
• Cost, portion control and GP management across menus and specials.
• Develop and test new dishes for daily specials and menu refreshes.
• Collaborate with front-of-house teams to ensure a seamless guest experience.

Skills

Menu creation

Team leadership

Cost control

Health & safety

Communication

Rota management

Training & development

Job description

Head Chef

About us:

We're always on the lookout for talented head chefs who have experience working with fresh seasonal food, writing their own menus and looking after all aspects of the kitchen to put their stamp on our individual, differentiated businesses. We have a whole host of pubs in Bath, Bristol, South Wales and the surrounding areas so if you're looking for individuality with plenty of support in your pub and within the wider company, and want to be part of a larger brigade of head chefs, then

Being a Head Chef at Young's:

We believe every pub should be different. This means that you'll be writing your own recipes that match the food vision of your business using fresh seasonal ingredients. The food vision could be all about showcasing local produce, country pub classics, seafood, small plates and sharers, dry-aged meat - each pub is different and its up to you as head chef to put your own creative stamp on that vision. We work with fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Premium fresh food crafted by skilled chefs in Premium Pubs .

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 30% discount on overnight stays in our Pubs with Rooms
• Share save Scheme
• Enhanced 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