Head Chef

Half Moon, Windlesham; England; On-site; GBP 48,000; Full time

Job summary

A well-known country pub in Windlesham is seeking an experienced Head Chef to create and manage seasonal menus, inspiring a team to deliver exceptional service. This role requires someone with a passion for food, excellent communication skills, and the ability to lead effectively. Key responsibilities include menu design, team management, and cost control. This opportunity offers autonomy in a vibrant setting with access to culinary development programs and benefits like discounts and holidays.

Benefits

Free meals

20% discount in all Young's Pubs

30% discount on overnight stays

28 days holiday per year

Enhanced Company Pension Scheme

Qualifications

• Experience in a head chef or sous chef position.
• Ability to lead and develop a team.
• Responsible for managing kitchen staff and health and safety.

Responsibilities

• Create and evolve seasonal menus based on fresh produce.
• Inspire and lead the kitchen team.
• Manage costs and maintain effective controls.

Skills

Excellent communication skills

Hands-on team player

Creative menu design

Organizational skills

Passionate about service

Job description

Head Chef - OTE - £48000

About us

Being a Head Chef at Young's

The Half Moon is a traditional country pub in the heart of the village of Windlesham in Surrey. An ideal location in Windlesham for those seeking somewhere to sit back, relax and enjoy great food and drinks with friends or family and our beautiful garden. Our pub has for many years played a big part in the local community. We take great pride in offering a friendly service, a great selection of real ales, lagers, ciders and wine plus delicious homemade freshly cooked food.
We are always on the lookout for team members with character, professionalism, innovative ideas, comradery, experience, flair, and expertise in their job roles. We believe in our people and always look to develop and nurture talent, coaching and progressing our team members.
All positions receive tips and live-in positions may be available.

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