Head Chef

Lamb Tavern; City Of London; On-site; GBP 35,000 - 50,000; Full time

Job summary

A traditional pub in London is seeking a Head Chef who will have full autonomy to create diverse menus using fresh, seasonal ingredients. The ideal candidate should inspire and lead a kitchen team while managing all aspects of kitchen operations. Responsibilities include crafting new dishes, ensuring quality service, and training staff. This role comes with various benefits including access to culinary masterclasses, discounts at pubs, and a robust pension scheme.

Benefits

Autonomy to create menus

Regular culinary masterclasses

20% discount at all pubs

28 Days Holiday per year

Qualifications

• Experience as a Head Chef or Sous Chef.
• Passion for leading and developing a team.
• Active hands-on team player.

Responsibilities

• Inspire a kitchen team and lead by example.
• Produce fresh seasonal menus.
• Manage kitchen staff rota and training.

Skills

Team leadership

Creativity in menu design

Communication skills

Planning and organizational skills

Service quality champion

Job description

Head Chef

About us:

A traditional pub & restaurant, set in the historical & unique Leadenhall Market.
Split over three floors, we offer a unique experience on each level. Our first-floor dining room caters for business lunches, romantic dinners, or private hire drinks parties. Our food menu is inspired by Leadenhall's rich heritage of poultry, meat & game. All our ingredients are British, fresh & at their seasonal best.
Our Main Bar is a fast-paced, bustling hub where local workers & tourists come to unwind over a pint or two (and a Scotch Egg!). Our outside area is perfect to enjoy a drink as it is completely covered.
Topple down our stairs & discover Old Tom's Bar. The wall tiles might date back to the 19th Century, but the wine, whisky, and beer range reflect modern London at its finest. Enjoy British cheese and charcuterie paired perfectly with top-quality wines complementing each bite.
Our team is extensive & the knowledge and vibrancy they bring to our business are key.

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