Head Chef

Smiths of Smithfield; Greater London; On-site; GBP 42,000 - 60,000; Full time

Benefits offered by this job

Autonomy over menus

Apprenticeship schemes

Culinary masterclasses

Food trips with suppliers

Chef forums

Free meals

Pubs employee discounts

Discount on overnight stays

Share save scheme

Enhanced pension scheme

28 days holiday

Job summary

Smiths of Smithfield in London is seeking a Head Chef Designate to lead a multi-floor pub kitchen. You will spend 3 months at Smiths of Smithfield before taking the reins in the New Year, developing menus and leading a busy team with a focus on fresh seasonal ingredients.

You will champion quality and service, cost menus, and drive GP and labour controls while mentoring staff and building a unique food offer within the Young's estate.

Qualifications

• Experience championing excellent service through quality food as Head Chef or Sous Chef.
• Strong leadership and ability to develop a team.
• Hands-on team player with excellent communication.
• Responsible for kitchen staff rota, training and health & safety.

Responsibilities

• Create and cost menus and specials.
• Inspire and lead the kitchen team to deliver high standards.
• Develop fresh seasonal menus for multiple revenue streams.

Skills

Leadership

Menu development

Team development

Communication

Costing & GP control

Quality & service

Job description

Head Chef Designate

About us:

Located in the heart of the City of London, just minutes from Farringdon, Barbican and Blackfriars stations and a short walk from Chancery Lane, SMITHS is the ideal place for guests to meet for any occasion. Set across four stunning floors SMITHS is home to a bright, open-plan bar, private dining and meeting rooms, a large 2AA Rosette grill-style restaurant and an epic rooftop bar and terrace - with each floor offering its own unique and wonderful drinking and dining experience.
With so much space to explore, it's never a dull day with us.

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 will be a Head Chef designate position, where you will spend 3 months at Smiths of Smithfield, learning systems and food offer, before taking the reins in your own kitchen within the Youngs estate in the New Year.
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