Head Chef

Crown, Minchinhampton; Minchinhampton; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

Free meals

Staff discounts at Young's Pubs

28 days holiday per year

Enhanced Pension Scheme

Apprenticeship & development programs

Chef masterclasses

Job summary

The Crown in Minchinhampton is seeking a Head Chef to lead the kitchen with creative autonomy, crafting menus that showcase local seasonal produce.

You will inspire and manage a skilled team, cost and produce dishes, and work to deliver exceptional service in a premium pub setting. Regular training, masterclasses, and development opportunities are provided by Young's.

We offer weekly pay, staff meals, and access to our apprenticeship schemes and development programmes.

Qualifications

• Lead and inspire a team to deliver excellent service through quality food.
• Create fresh seasonal menus with costed recipes and GP targets.
• Manage kitchen operations, including rota planning and training.

Responsibilities

• Inspire and develop the kitchen team; lead by example.
• Design and deliver menus that reflect the local produce and vision.
• Cost, portion control and staff training to maintain quality and safety.

Skills

Team leadership

Menu costing

Menu development

Communication

Job description

Head Chef

About us

The Crown is situated in the heart of Minchinhampton. A hub of the local community holding regular events. We offer the best of premium British produce alongside a wide selection of wines, spirits, cocktails and local ales in a professional, relaxed environment.
Our team is at the heart of everything that we do, as such, we offer development and progression to all team members old and new including, internal and external courses, e-learning and the opportunity to study NVQs.

All team members receive an equal amount of service charge based on hours worked and are paid weekly (unless salaried).

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