Head Chef

Hopeandanchor; Greater London; On-site; GBP 32,000 - 48,000; Full time

Benefits offered by this job

Free meals

20% discount in Young's Pubs

30% discount on overnight stays

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday per year

Apprenticeship Scheme

Development Programmes

Culinary masterclasses

Food trips

Chef Forums

Job summary

Hope & Anchor in London is seeking a Head Chef to lead a vibrant kitchen, crafting seasonal menus and driving high standards in a pub setting. You will shape the menu, manage costs, and inspire a hands-on team to deliver exceptional guest experiences.

You will have strong leadership, creativity, and cost-control skills, with a passion for fresh ingredients. The role offers autonomy, ongoing development, and participation in culinary masterclasses and supplier trips.

Qualifications

• This role requires inspiring leadership to bring out potential and lead by example.
• Ability to develop and cost fresh seasonal menus for multiple revenue streams.
• Experience championing quality food and service as Head Chef or Sous Chef.
• Strong team development, communication, and rota management.
• Demonstrated creativity to design dishes and daily specials.

Responsibilities

• Lead and develop a kitchen team with a hands-on approach.
• Write and manage seasonal menus that align with the vision of the pub.
• Control costs, manage GP and labour, and ensure health and safety standards.
• Drive sales and growth through collaboration with front of house.
• Participate in regular culinary forums, masterclasses and supplier trips.

Skills

Team leadership

Menu development

Communication

Cost control

Organisational skills

Proactive sales drive

Job description

Head Chef

About us:

In between vibrant Brixton and trendy Clapham, the Hope & Anchor is serving the good people of South London with chin-dripping burgers whilst shaking up Instagram worthy Aperol spritz, cocktails and hoppy beer.

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