Head Chef

Boathouse, Putney; Greater London; On-site; GBP 42,000 - 52,000; Full time

Benefits offered by this job

Free meals

28 days holiday per year

Enhanced Pension Scheme

Share save Scheme

Apprenticeship & Development Program

Culinary masterclasses

Job summary

The Boathouse in Putney, part of Young's, is seeking a Head Chef to lead the kitchen with creativity and energy. You will craft seasonal menus, manage a small team and ensure top quality dishes while controlling costs. This role offers autonomy, development opportunities through apprentice schemes, and the chance to drive growth across revenue streams.

Join a modern, picturesque pub in Putney with a strong food vision and active collaboration between kitchen and front-of-house teams.

Qualifications

• This role requires experience leading a kitchen team and delivering high standards of food quality.
• You will inspire, train and develop staff while maintaining costs and GP targets.
• Creativity in designing menus and daily specials is essential.

Responsibilities

• Inspire and lead the kitchen team, developing fresh seasonal menus.
• Champion excellent service through quality food and teamwork.
• Manage kitchen rota, training and health & safety compliance.
• Design and deliver new dishes for menus and daily specials.
• Plan and organise to maintain GP and labour controls.
• Drive sales and growth through kitchen and front-of-house collaboration.

Skills

Leadership

Menu development

Cost control

Communication skills

Job description

Head Chef

About us:

The Boathouse is a modern 3-floor pub, situated in the heart of Putney with picturesque views of Putney Bridge. It has a multitude of spaces, both indoors and out. A pub that suits all and welcomes all. This beautiful pub is perfect for any occasion. We specialise in fish and homemade British classics. Easily accessible from Putney Bridge station or Putney over the ground.

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