Head Chef

Young's Pubs; Cambridge; On-site; GBP 45,000 - 65,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship Scheme & Development

Culinary masterclasses

Supplier food trips

Chef Forums

Free meals

Staff discounts at Young's Pubs

Share save scheme

Enhanced pension

28 days holiday

Job summary

Young's Pubs is seeking a Head Chef for The Mill in Cambridge, renowned for its riverside setting and real ales. You will create fresh seasonal menus, lead a small team, and maintain high standards of food quality and service.

This role offers autonomy to shape menus, develop staff, and collaborate across kitchen and front-of-house to grow sales while delivering exceptional pub dining experiences.

Qualifications

• Experience championing excellent service through quality food as Head Chef or Sous Chef.
• Ability to lead and develop a team and inspire high standards.
• Hands-on team player with excellent communication skills.
• Pro-active in driving sales and delivering growth through kitchen-front collaboration.

Responsibilities

• Inspire and lead the kitchen team to craft fresh, seasonal menus that suit the pub’s vision.
• Develop, cost and produce menus for varying revenue streams while controlling GP and labour.
• Manage the kitchen staff rota, training, and health & safety at all times.
• Design and deliver new dishes and daily specials to keep menus exciting.

Skills

Menu Development

Food Safety

Food Preparation

Job description

About us

The Mill is one of Cambridge's iconic pubs, located just down by a beautiful river, we are not the largest of pubs but, boy do we pack character. Idyllically located on the grassy banks of the River Cam overlooking Laundress Green, the 19th Century Mill is one of Cambridge's most iconic pubs and renowned for its wide choice of well-kept real ales. The winner of numerous CAMRA Awards, the Mill is a really special place to visit whatever the season.

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

Skills

• Menu Development
• Food Safety
• Food Preparation