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Head Chef

Young's Pubs

London

On-site

GBP 40,000 - 44,000

Full time

Today

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Job summary

Join a thriving pub in London's vibrant Southbank area as a Head Chef, where you'll have the autonomy to design seasonal menus and lead a motivated kitchen team. With a commitment to quality service, the role offers unique training opportunities, a supportive environment, and competitive benefits including a generous pension scheme and holidays.

Benefits

Free meals

20% discount in all Young’s pubs and hotels

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday per year

Qualifications

Experience as Head Chef or Sous Chef.
Passion for leading and developing a team.
Hands-on team player with excellent communication skills.

Responsibilities

Develop, cost, and produce fresh seasonal menus.
Manage kitchen staff, training, and health and safety.
Drive sales through engagement with kitchen and front of house teams.

Skills

Menu Development

Food Safety

Food Preparation

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About us:

Round the corner from Waterloo, Southbank and the National Theatre, the Mulberry Bush caters for all events and parties. Whether you fancy a banging bloody mary and a Sunday roast, or a get-together after work, we're the place to be! We offer only the best with our seasonal menus and evolving drinks offers, our service is always top notch with plenty of in-house training and opportunities to progress.

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 hotels
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

Skills

Menu Development

Food Safety

Food Preparation

Seniority level

Seniority level
Mid-Senior level

Employment type

Employment type
Full-time

Job function

Job function
Management and Manufacturing
Industries
Hospitality

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