Head Chef

Trinity-Arms; Greater London; On-site; GBP 38,000 - 46,000; Full time

Benefits offered by this job

Free meals

Tips and bonuses

2 big parties per year

A pint after every shift

20% discount in Young's Pubs

30% discount on overnight stays

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday

Job summary

Trinity Arms in Brixton is seeking a Head Chef to lead the kitchen of the busiest pub in Brixton. You will design seasonal menus, cost recipes and ensure fantastic food quality while delivering a fast-paced service.

You will work with a hands-on management team, enjoy free meals, bonuses, and opportunities for development through apprenticeships and masterclasses. A vibrant pub environment with strong v i s i b i l i t y and support awaits.

Qualifications

• Experience as Head Chef or in a senior sous chef role.
• Ability to cost and create seasonal menus.
• Proven team leadership and staff development.
• Strong communication with front-of-house and suppliers.
• Knowledge of health and safety regulations.

Responsibilities

• Inspire and manage a kitchen team to deliver high-quality dishes.
• Develop seasonal menus aligned with the pub's vision.
• Control costs, GP, and labour to meet targets.
• Oversee ordering, inventory, and food safety.
• Train and mentor junior chefs and apprentices.

Skills

Inspire a team

Lead by example

Menu development

Cost control

Communication skills

Job description

Head Chef

About us:

Welcome to the busiest pub in Brixton. If you like a faced paced, fun and friendly pub then this is the place for you.

We serve the best pints, banging burgers and are the main place in Brixton to go for a sunday roast.

Supported by a very hands on management team your shifts will fly by as evenings and weekends there are rarely any spare tables!

Free meals, tips and bonuses. Not to mention 2 big blow out parties every year and a pint after every shift.

Hope to see you soon

Trinity Arms Team

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