Head Chef

Old Ship, Richmond; Richmond; On-site; GBP 40,000 - 55,000; Full time

Benefits offered by this job

Free meals

20% discount in Young's pubs

30% discount on overnight stays

Apprenticeship Scheme and Development

Culinary masterclasses

Regular Chef Forums

Enhanced Company Pension Scheme

28 Days Holiday

Job summary

The Old Ship in Richmond is seeking a Head Chef to lead our kitchen, creating fresh seasonal menus and driving culinary excellence across our pub operations.

You will have autonomy to shape the menu vision, manage costs and inspire a high-performing team in a busy, lively pub environment.

Qualifications

• This role requires someone who can inspire a team and lead by example while developing, costing and producing fresh seasonal menus.
• Strong leadership and communication skills to manage kitchen staff and front-of-house collaboration.

Responsibilities

• Inspire and lead the kitchen team to develop fresh seasonal menus.
• Cost and produce menus that suit multiple revenue streams within the business.
• Manage kitchen staff rota, oversee training and health & safety at all times.
• Design and deliver new dishes for daily specials and menus.
• Drive sales and growth through proactive kitchen–front of house collaboration.

Job description

Head Chef

About us:

Richmond’s most loved local!

Situated in the heart of Richmond High Street, just a stone’s throw from the river Thames and a short stroll to Richmond Park, The Old Ship is a traditional British pub perfect for any occasion.

Our seasonal menu showcases fresh, premium British produce, prepared daily. Whether you're stopping by for a quick bite before the theatre or joining us for a hearty pre-match meal before heading to Twickenham for the rugby, we’ve got something for everyone.

Looking for the best sports atmosphere in Richmond? From rugby and football to all the biggest live sporting events, our seven screens ensure you won’t miss a moment of the action.

General Manager Ian and the team look forward to giving you a warm welcome at The Old Ship.

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