Head Chef

Crown, Minchinhampton; Minchinhampton; On-site; GBP 30,000 - 45,000; Full time

Job summary

A local pub in Minchinhampton is seeking a Head Chef who will have full autonomy in creating seasonal menus and specials while leading a team. The ideal candidate will have experience in creating quality food, demonstrating passion for team development, and showcasing creativity in menu design. The position offers access to culinary masterclasses, discounts, a development program, and generous holiday allowances in a professional yet relaxed environment.

Benefits

Full autonomy to create menus

Access to culinary masterclasses

Free meals

20% discount in all pubs

Enhanced pension scheme

28 days holiday per year

Qualifications

• Experience as a Head Chef or Sous Chef with quality food focus.
• Passion for leading and developing a kitchen team.
• Hands-on player capable of managing kitchen operations and staff training.

Responsibilities

• Inspire and lead the kitchen team to excellence.
• Create and manage seasonal menus and specials.
• Ensure compliance with health and safety regulations.

Skills

Excellent communication skills

Creativity in menu design

Team leadership and development

Planning and organisational skills

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).

Apply now to become part of our team.

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, bring out their 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