Head Chef

Dunstan House Inn; Middle Burnham; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Free meals

Staff discount

Discount on overnight stays

Share save scheme

Enhanced pension

28 days holiday

Apprenticeship scheme

Culinary masterclasses

Job summary

The Dunstan House Inn is a fantastic pub with rooms in the heart of the local community, serving nostalgic British food and a selection of real ales. As Head Chef you will write your own menus using fresh seasonal ingredients and lead a talented kitchen team to deliver outstanding dishes.

You’ll have autonomy to create menus, cost and produce seasonal offerings, while developing your team, maintaining GP and labour controls, and driving growth through culinary creativity.

Qualifications

• This role requires someone who can inspire a team and lead by example while developing fresh seasonal menus.
• Experience championing excellent service through quality food either as Head Chef or Sous Chef.
• Strong leadership, communication and organisational skills to manage GP and labour.

Responsibilities

• Create and cost fresh seasonal menus for the business.
• Inspire and develop the kitchen team and oversee training.
• Manage the kitchen rota and health & safety compliance.
• Design new dishes for menus and daily specials to drive sales.

Skills

Menu creation

Team leadership

Costing & GP

Kitchen management

Communication

Job description

Head Chef

About us:

The Dunstan House Inn is a fantastic pub with rooms, situated in the heart of the local community. We're all about the good things, nostalgic British food, real ale, wines from around the world and an enviable range of gins. Our team are ambitious, positive and all about putting our guests first. Upstairs, there are six stunning en-suite guest bedrooms, and we're just a stone's throw from the gorgeous seaside and town centre.
In the Summer we're bustling, we've got the best beer garden around and all day sunshine, with an outdoor bar and our coveted burger shack serving up proper burgers all season long. In the Winter, we transform into a cosy winter retreat, with roaring log fires, candles simmering and hearty pub classics served from our talented kitchen team all week long.
We love to see our team grow their skills and develop their career whilst they are with us, and actively encourage our team to partake in as much training as possible.

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