Head Chef

Waterman; Cambridge; Presencial; GBP 40.000 - 60.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free meals

20% pub discount

30% stay discount

Apprenticeship scheme

Development programmes

Culinary masterclasses

Chef forums

Share save scheme

Enhanced pension

28 days holiday

Descripción de la vacante

You will join a thriving community pub run by Young's as Head Chef, writing your own menus with fresh seasonal ingredients and leading a small kitchen team. You’ll shape the food vision, craft evolving menus, and showcase local produce, seafood, and classic pub dishes while maintaining high quality across revenue streams.

Autonomy is offered to create menus and specials, with access to apprenticeship schemes, masterclasses, and supplier-led food trips.

Formación

• Inspire a team and lead by example while developing fresh seasonal menus.
• Experience championing excellent service through quality food as Head or Sous Chef.
• Passion for leading and developing a team.
• Hands-on team player with excellent communication skills.
• Manage kitchen staff rota, training and health and safety.
• Creativity to design and deliver new dishes.
• Strong planning and organisational skills for GP and labour controls.
• Pro-active approach to driving sales and growth with kitchen and front-of-house teams.

Responsabilidades

• Inspire and lead the kitchen team to develop and cost fresh seasonal menus.
• Create menus for various revenue streams within the business.
• Ensure health and safety compliance and manage rota and training.
• Collaborate with front of house to drive sales and growth.

Conocimientos

Team leadership

Menu development

Communication skills

Rota management

Health & safety

Creativity

Sales growth

Front of house collaboration

Descripción del empleo

Head Chef

About us:

A thriving community pub where we work hard but play harder!
We are a small pub with a big heart, lots of sports screens and 8 boutique rooms for B&B and we are looking for someone fantastic to join our team!

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 ourHead Chefs:

• Head Chefs get to have full autonomy to createyour 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 aHead Chef:

This rolerequires someone that can inspire a team, to bring out the potential and leadby example whilst being able to develop, cost and produce fresh seasonal menusfor the variety of revenue streams within the business.

• Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
• Demonstrate a passion for leading and developinga team
• Be an active hands-on team player withexcellent communication skills
• Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
• Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
• Have a pro-active approach to driving salesand delivering growth, through engagement with both kitchen and front of houseteams