Head Chef

Dunstan House Inn; Burnham-on-Sea; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

Free meals

28 days holiday per year

Enhanced pension scheme

Apprenticeship & development programs

Masterclasses and chef forums

Staff discounts

Job summary

Dunstan House Inn in Burnham-on-Sea is looking for a Head Chef to lead our kitchen team, write menus and showcase local produce in line with the pub’s food vision.

You’ll be an inspiring hands-on leader, able to cost and produce fresh seasonal dishes, manage the kitchen rota and health and safety, and work with front of house to drive sales.

We offer full autonomy on menus, apprenticeships and development programmes, masterclasses, staff meals, and a supportive pension scheme with 28 days holiday.

Qualifications

• Demonstrate leadership to inspire and develop the team.
• Cost and produce fresh, seasonal menus.
• Manage kitchen rota, training and health & safety.

Responsibilities

• Lead the kitchen and craft seasonal menus.
• Cost and portion control to maintain GP targets.
• Direct and develop kitchen staff and front-of-house collaboration.

Skills

Leadership

Team development

Communication

Health & Safety

Menu design

Planning

Cost control

Sales growth

Job description

Head Chef

About us:

The Dunstan House Inn is a fantastic pub with rooms, situated in the heart of the local community. We're all about the good things, nostalgic British food, real ale, wines from around the world and an enviable range of gins. Our team are ambitious, positive and all about putting our guests first. Upstairs, there are six stunning en-suite guest bedrooms, and we're just a stone's throw from the gorgeous seaside and town centre.
In the Summer we're bustling, we've got the best beer garden around and all day sunshine, with an outdoor bar and our coveted burger shack serving up proper burgers all season long. In the Winter, we transform into a cosy winter retreat, with roaring log fires, candles simmering and hearty pub classics served from our talented kitchen team all week long.
We love to see our team grow their skills and develop their career whilst they are with us, and actively encourage our team to partake in as much training as possible.

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