Head Chef

Young'S - Cambridge; Cambourne; On-site; GBP 40,000 - 60,000; Full time

Benefits offered by this job

Autonomy to menus

Apprenticeship scheme

Culinary masterclasses

Food trips with suppliers

Chef forums

Free meals

Staff discounts

Share save scheme

Pension scheme

28 days holiday

Job summary

Young’s is seeking a Head Chef for our Cambridge site to lead a quality casual dining operation focused on fresh seasonal ingredients and great guest experiences. You’ll craft menus, upskill the team, and oversee all kitchen management while developing your own recipes and maintaining high standards.

You’ll drive creativity and efficiency, balancing GP and labour, while collaborating with front of house to ensure exceptional service and growth across revenue streams.

Qualifications

• Experience as Head Chef or in a senior kitchen role with leadership responsibilities.
• Ability to lead and develop a team to deliver high quality menus.
• Hands-on approach with strong communication skills across kitchen and front of house.

Responsibilities

• In charge of all aspects of kitchen management across the Cambridge site.
• Develop and cost seasonal menus and recipes.
• Upskill and lead the kitchen team, ensuring food quality and consistency.
• Manage health and safety, training, and rota planning.

Skills

Team leadership

Menu development

Cost control

Kitchen management

People development

Job description

Head Chef - Cambridge

We're looking for a Head Chef to join us at one of our Cambridge sites. This place is all about quality casual finger food with fresh seasonal ingredients - think pizzas that show off the best local produce when its at its peak and a creative burger menu. The ideal candidate is passionate about delivering delicious plates of food, upskilling their teams and will be in charge of all aspects of kitchen management. You'll also be developing all of your own recipes.

If you're ready to start now, then thats not a problem, we'll bring you in now and induct you, and give you a handover period with the current head chef so you are ready to hit the ground running come January!

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