Head Chef

Old Ship, Richmond; Greater London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A popular pub in Richmond seeks a talented Head Chef to lead the kitchen team and design seasonal menus using fresh, local ingredients. The ideal candidate will inspire their team, manage food quality, and deliver an outstanding culinary experience. Benefits include autonomy in menu creation, access to training opportunities, and discounts in affiliated venues. If you have experience as a head or sous chef, and are passionate about food, this role could be your next career move.

Benefits

Full autonomy to create menus

Access to apprenticeship schemes

Culinary masterclasses

Free meals

Discounts at Young's Pubs

Enhanced Pension Scheme

28 Days Holiday

Qualifications

• Proven experience as a Head Chef or Sous Chef.
• Ability to create and manage seasonal menus.
• Experience with training kitchen staff.

Responsibilities

• Inspire and lead the kitchen team.
• Manage food quality and service standards.
• Create innovative dishes and specials.

Skills

Team leadership

Communication skills

Creativity

Planning and organisational skills

Cost management

Job description

Head Chef

About us:

Richmond’s most loved local!
Based in the heart of Richmond High Street, a stone’s throw away from the river or a lovely stroll to Richmond park, The Old Ship is a traditional British pub that is suitable for any occasion. Our seasonal menu is packed with fresh premium British produce daily. From a quick bite before the theatre to a pre-match feast before heading onto Twickenham to watch some rugby, we’ve got the perfect meal for you. If you are looking for the best sports atmosphere in Richmond, from rugby to football and any other live sports events, we have seven screens to make sure you don't miss any of the action. General Manager Ian and the team are ready and waiting to welcome you!
Do you think this sounds like the place for you? Then apply now to join Richmond's most exciting sports venue with all of the pleasures of a traditional English pub!

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