Head Chef

Alexander Pope; Greater London; On-site; GBP 42,000 - 45,000; Full time

Job summary

A thriving pub and hotel in Greater London is seeking a Head Chef to lead a culinary team and manage seasonal menus. The ideal candidate will have experience in kitchen management, demonstrate creativity in menu development, and maintain high standards of food safety. This role offers full autonomy in menu creation and a salary range of £42,000 - £45,000. Join us to showcase your culinary skills in a vibrant dining atmosphere.

Benefits

Free meals

20% discount in all Youngs Pubs

30% discount on overnight stays

Enhanced Company Pension Scheme

28 Days Holiday per year

Qualifications

• Experience as a Head Chef or Sous Chef with a focus on quality food service.
• Ability to lead and develop a kitchen team efficiently.
• Proven creative skills in menu development and dish presentation.

Responsibilities

• Create and manage seasonal menus and daily specials.
• Lead the kitchen team and maintain health and safety standards.
• Drive sales through quality food and team engagement.

Skills

Culinary Experience

Kitchen Management Experience

Food Handling

Leadership Experience

Cost Control

Job description

Head Chef with Live in Accommodation

About us

The Alexander Pope pub & hotel is a stylish hub for Twickenham & Teddington just a five‑minute walk from Strawberry Hill Station. Serving all the pub classics we have a particular focus on fresh fish which we champion via our daily Skippers Catch. On rugby days you can find the pub buzzing with all the pre‑match diners not to mention our live music nights and famous quiz nights. Sundays are very popular for families who just love our Sunday Roasts. Wed love to hear from you! The nearest public transport is Strawberry Hill Train Station.

Being a Head Chef at Youngs

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 it’s 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 Youngs 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

Key Skills

Culinary Experience, Food Handling, Restaurant Experience, Kitchen Management Experience, Food Preparation Experience, Kitchen Experience, Food Industry, Cooking, Cost Control, Baking, Sanitation, Leadership Experience

Employment Type: Full‑Time
Vacancy: 1
Yearly Salary: 42000 - 45000