Head Chef

Young's - Central London; Greater London; On-site; GBP 35,000 - 50,000; Full time

Job summary

A leading pub operator in Central London is seeking a talented Head Chef to create their own menus and showcase culinary creativity using fresh seasonal ingredients. The position offers full autonomy to craft dishes, manage a kitchen team, and lead quality service. Ideal candidates will have experience as a Head Chef or Sous Chef and a passion for inspiring others. The role provides access to training programs, discounts, and holiday benefits, setting the stage for a vibrant kitchen atmosphere.

Benefits

Access to Apprenticeship Scheme and Development Programmes

Culinary masterclasses

Food trips with suppliers

Regular Chef Forums

Free meals

Discounts in Young's Pubs

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday per year

Qualifications

• Experience as Head Chef or Sous Chef in a similar setting.
• Ability to manage kitchen operations and staff.
• Strong passion for culinary creativity and excellence.

Responsibilities

• Write and design seasonal menus that reflect the pub's food vision.
• Inspire and develop a team of chefs.
• Ensure quality service through food excellence.
• Manage kitchen staff rota, training, and safety protocols.
• Proactively drive sales and engage with kitchen and front-of-house teams.

Skills

Team leadership

Menu creation

Fresh food preparation

Communication skills

Organizational skills

Customer service

Job description

Descripción

Head Chef

About us

We're always on the look out for talented Head Chefs for our businesses. You'll have experience working with fresh food and running all aspects of a kitchen. Our Head Chefs write their own menus and create their own dishes using seasonal produce, allowing them to put their own stamp on the business. We have a number of sites across Central London and beyond so if you'd like the chance to show off what you can do then apply now.

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.