Head Chef

Young's - North London; Greater London; On-site; GBP 42,000 - 62,000; Full time

Benefits offered by this job

Free meals

20% discount in pubs

30% discount on overnight stays

Share save Scheme

Enhanced Company Pension Scheme

28 days holiday per year

Apprenticeship & development programs

Culinary masterclasses & food trips

Chef forums

Job summary

Young's - North London is seeking a Head Chef to lead and develop a kitchen team across multiple sites in North London. You will write menus, craft seasonal dishes, and take ownership of the kitchen's creative direction while ensuring consistent quality and service.

You will manage costs, labour, and compliance with health and safety standards, developing your team and collaborating with front-of-house to maximise guest satisfaction and revenue across diverse pubs.

Qualifications

• Experience as Head Chef or Sous Chef with proven leadership.
• Ability to design and deliver fresh seasonal menus.
• Strong cost control and GP management skills.
• Proactive in driving sales and kitchen/front-of-house collaboration.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality, consistent dishes.
• Develop menus and daily specials reflecting seasonal produce and pub concept.
• Cost, GP and labour control to maximise profitability.
• Manage kitchen staff rota, training and health & safety compliance.
• Design and rollout new dishes while maintaining brand standards.
• Collaborate with front-of-house teams to drive sales and guest satisfaction.

Skills

Menu creation

Team leadership

Cost control

Seasonal menus

Health & safety

Kitchen rostering

Communication

Job description

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 North London and beyond so if you'd like the chance to show off what you can do

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