Head Chef

Harri; Cobham; Remote; GBP 42,000 - 52,000; Full time

Benefits offered by this job

Free meals

20% discount in Young's Pubs

30% discount on overnight stays

Job summary

The Bear in Cobham is seeking an inspirational Head Chef to lead the kitchen in delivering seasonal, local dishes with a distinct pub twist. You will write menus, cost dishes and manage a hands-on team to deliver premium food in a welcoming setting.

Autonomy to shape the menu, develop your team, and work with local suppliers is offered, along with an apprenticeship path and dedicated training opportunities. Competitive benefits include staff meals and pension provision.

Qualifications

• Experience as Head Chef or Sous Chef in a pub/restaurant setting.
• Proven ability to lead and develop a kitchen team.
• Strong communication and hands-on leadership in a busy kitchen.
• Responsibility for rota, training and health & safety compliance.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality seasonal menus.
• Develop and cost new dishes and specials to match the venue's concept.
• Manage the kitchen rota, training, and health & safety policies.

Skills

Leadership

Team management

Communication

Planning

Organisational skills

Creativity

Menu design

Cost control

Job description

Head Chef

About us:

The Bear is an idyllic country pub steeped in history, that’s been providing the locals of Cobham with a place to retreat since the 1700’s. The pub is the heart and soul of the Cobham, Oxshott and Leatherhead community, with our passionate team who are focused on providing a ‘home away from home’ atmosphere whilst serving up your favourite treats and tipples.
From local guest ales to craft beers, our team are on hand to pour the perfect pint. Not to mention our extensive wine list and classic cocktails. Our seasonal, locally inspired menu is a culmination of hearty yet refined dishes with some exciting twists to keep you on your toes, perfect for a romantic Saturday night dinner, or family fun-filled Sunday lunch.

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

Compensation: To be discussed <i class="fa fa-info-circle" data-original-title="Plus Tips" tooltip-angular></i>