Head Chef

Harri; City Of London; On-site; GBP 42,000 - 62,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship scheme

Culinary masterclasses

Food trips with suppliers

Chef forums

Free meals

20% discount in Young's Pubs

Share save Scheme

Enhanced Pension Scheme

28 days holiday

Job summary

The Eagle in Ravenscourt Park is seeking a Head Chef to lead a busy kitchen with a creative, seasonal British pub focus. You will write menus and craft dishes while ensuring quality and consistency across all revenue streams.

As Head Chef at Young's, you’ll inspire and develop your team, manage GP and labour, and drive continuous improvements in a premium pub environment.

Qualifications

• Experience as Head Chef or Sous Chef with strong leadership.
• Ability to inspire and develop a team.
• Hands-on approach with excellent communication.
• Experience managing kitchen rota, training and health & safety.

Responsibilities

• Lead the kitchen team to deliver high-quality seasonal menus.
• Develop creative dishes while managing GP and labour costs.
• Own rota planning, training and health & safety compliance.
• Collaborate with front of house to maximise revenue and guest experience.

Skills

Leadership

Team management

Creativity

Menu development

Cost control

Communication

Job description

Head Chef

About us:

The Eagle is set in the heart of Ravenscourt Park, with a stylish interior, comfy sofas and armchairs, a homely bar and a welcoming dining room.
We are also home to the biggest and best beer garden in West London where our guests can enjoy the beauty of our beer garden all year round.
With a food menu that boasts the best of British, crossed with traditional pub classics, a Burger Shack in our garden and an exciting drinks range to entice anyone's pallet,

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