Head Chef

Leman Street Tavern; Greater London; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

Menu autonomy for head chefs

Apprenticeship & development programs

Culinary masterclasses

Supplier-led culinary trips

Chef forums & networking

Free meals

Pub discounts (Young's network)

Job summary

Leman Street Tavern in London seeks an experienced Head Chef to lead a small kitchen team and craft menus that reflect seasonal British produce. Write and refine recipes, manage daily kitchen operations, and drive quality, consistency, and profitability across all service opportunities.

You will collaborate with front-of-house teams, mentor junior chefs, and keep health and safety standards at the forefront while delivering memorable dining experiences.

Qualifications

• Experience championing excellent service through quality food as Head Chef or Sous Chef.
• Passion for leading and developing a team.
• Hands-on team player with excellent communication skills.
• Responsible for kitchen staff rota, training and health & safety.

Responsibilities

• Inspire a team, bring out potential and lead by example while developing fresh seasonal menus.
• Design and deliver menus and daily specials to boost revenue streams.
• Ensure strong GP and labour controls through planning and organisation.

Skills

Team leadership

Menu development

Cost control

Staff management

Creativity

Communication

Planning and scheduling

Job description

Head Chef
Small Team / 40-45h per week

About us:

Welcome to LST!
Located in the heart of Aldgate East, we are the city pub that meets the east. The place to be for business lunches, after work drinks parties, Sunday afternoon catch-ups and big celebrations. With an epic lineup of drinks, perfectly poured draft beers, crisp wines, premium spirits, and handcrafted cocktails, we’ve got something to satisfy every craving.
Our menu is carefully curated by our talented head chef, packed with seasonal dishes that honour traditional flavours with a fresh, modern twist.
Enjoy a selection of small plates alongside our pub classics championing the very best of British produce. Each dish is designed to be enjoyed with the perfect pint, a well-chosen glass of wine, or one of our seasonal cocktails.
Our team is at the heart of everything we do here, so come and join the family.

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 ourHead Chefs:

• Head Chefs get to have full autonomy to createyour 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 aHead Chef:

This rolerequires someone that can inspire a team, to bring out the potential and leadby example whilst being able to develop, cost and produce fresh seasonal menusfor the variety of revenue streams within the business.

• Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
• Demonstrate a passion for leading and developinga team
• Be an active hands-on team player withexcellent communication skills
• Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
• Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
• Have a pro-active approach to driving salesand delivering growth, through engagement with both kitchen and front of houseteams