Head Chef

Park Hotel; Greater London; On-site; GBP 42,000 - 65,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship & development programs

Culinary masterclasses

Food trips with suppliers

Chef forums and networking

Free meals

Staff discounts

Enhanced pension plan

28 days holiday

Job summary

The Park Hotel in London area seeks a Head Chef to lead the kitchen, write menus, and elevate the dining offering with seasonal ingredients. You will have full autonomy to craft menus and specials while mentoring a strong team and collaborating with the General Manager.

We value a hands-on leader who can cost menus, manage GP and labour, and drive growth through exciting dishes and guest experiences. Excellent communication and passion for quality are essential.

Qualifications

• Experience leading kitchen teams and delivering high-quality menus.
• Ability to cost menus and manage GP and labour.
• Proven record of developing seasonal menus with fresh produce.
• Strong leadership and communication in busy kitchen environments.
• Demonstrated creativity in dish development and specials.
• Solid understanding of health & safety in food service.
• Proactive in driving sales and delivering growth through menu offerings.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality food.
• Develop, cost and produce fresh seasonal menus for multiple revenue streams.
• Take ownership of GP and labour controls and scheduling.
• Plan and organise kitchen staffing, training and health & safety compliance.
• Design new dishes for menus and daily specials and lead product meetings.

Skills

Team leadership

Communication skills

Menu planning

Cost control

Hands-on cooking

Health & safety

Creativity

Job description

Head Chef

About us:

Working in a stunning Hotel, bar & restaurant serving fresh seasonal ingredients.
The Park Hotel is a well established venue in Teddington and it's classed as one of Youngs Plc flag ship sites.
With already a strong team in place we are looking for someone to elevate us to the next level.
Serving a mix of British classics and mouth watering dishes from around the mediterranean.
With freedom to put the menu together along with the General Manager.

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