Head Chef

White Bear; Greater London; On-site; GBP 45,000 - 55,000; Full time

Benefits offered by this job

Free meals

20% discount in Young's Pubs and 30%;

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday per year

Job summary

White Bear is seeking a Head Chef to lead the kitchen with autonomy to create menus that reflect seasonal British produce and drive exceptional dining experiences. The pub setting combines history and modern design with a focus on quality and hospitality.

You will guide a talented team, develop standout dishes, manage rotas and training, and uphold health and safety while collaborating with front of house to grow revenue across all channels.

Qualifications

• Experience leading and developing a kitchen team
• Ability to design and cost seasonal menus
• Strong communication and leadership skills

Responsibilities

• Inspire and lead the kitchen team.
• Develop and cost fresh seasonal menus.
• Manage rota, training and health & safety.
• Drive sales and growth through kitchen-front collaboration

Skills

Team leadership

Menu development

Cost control

Kitchen management

Staff training

Communication skills

Health & safety

Creativity

Sales growth

Job description

Head Chef

About us:

Steeped in history, the White Bear theatre pub has been on this site since c.1780, serving great beer and ales. After an impressive refurbishment in 2016, the White Bear’s interior is a stunning blend of traditional charm and modern design, complete with an eclectic collection of artwork and bric-a-brac.
On the original wooden bar, you’ll find a fantastic selection of craft beers, ales and lagers, alongside an extensive wine list and a carefully curated collection of spirits and whisk(e)y.
But we’re not just about drinks! We are proudly food-led, serving high-quality, seasonal dishes that showcase the best of British produce, with a focus on flavour, creativity, and elevated pub classics done right.
When the sun shines, enjoy your favourite tipple in the beer garden, also home to our very own beehives.
Nearest public transport – Kennington.

Being a Head Chef at The White Bear:

At The White Bear, we believe no two places should ever feel the same and that starts in the kitchen.

Our food vision is rooted in elevated classics, where traditional favourites are reimagined with creativity, precision, and a deep respect for British seasonality. From beautifully executed Sunday roasts to refined, flavour-led dishes, everything we serve is crafted using fresh, seasonal ingredients at their absolute peak.

This is a pub that is proudly food-led,where the menu is not static, but constantly evolving. As Head Chef, you’ll have the freedom to shape that journey: creating dishes that reflect the character of the pub, the changing seasons, and your own culinary identity. Whether it’s working with local produce, developing standout specials, or refining classics into something exceptional, your stamp will be felt in every plate that leaves the pass.

We don’t just cook we create experiences. The White Bear is a place where great food, great atmosphere, and genuine hospitality come together, and the kitchen sits right at the heart of it all.

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