Head Chef

Bear, Cobham; Cobham; On-site; GBP 42,000 - 60,000; Full time

Benefits offered by this job

Free meals

Staff discount 20%

Overnight stays discount 30%

Share save scheme

Pension scheme

Holiday 28 days

Job summary

The Bear in Cobham is seeking an experienced Head Chef to lead a vibrant kitchen, crafting seasonal menus and inspiring a talented team. You will own menu development, oversee costing, and ensure exceptional quality across the dining experience in a warm, pub-atmosphere setting.

You will manage rotas, training, and health & safety, working closely with front-of-house to deliver excellent guest service. Autonomy to shape menus and drive growth is offered.

Qualifications

• Experience leading a kitchen team and delivering high-quality dishes.
• Strong leadership and communication abilities.
• Solid understanding of food cost, GP and menu costing.

Responsibilities

• Lead and develop seasonal menus and specials.
• Cost and portion control to maximise GP.
• Manage kitchen staff rota, training and safety compliance.
• Collaborate with front-of-house to drive sales and guest satisfaction.
• Maintain high standards of cleanliness and food hygiene.

Skills

Menu development

Team leadership

Cost control

Communication

Health & safety

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