Head Chef

Old Ship, Richmond; Richmond; On-site; GBP 35,000 - 50,000; Full time

Job summary

A traditional British pub in Richmond is seeking a Head Chef who will have full autonomy to create unique menus using fresh seasonal ingredients. The ideal candidate will inspire and lead the kitchen team, ensuring excellent service through high-quality food. Responsibilities also include managing kitchen operations effectively, driving sales, and maintaining food cost controls. In addition to competitive perks, this role offers an exciting opportunity to shape the culinary vision of a beloved local pub.

Benefits

Full autonomy to create menus

Access to culinary masterclasses

20% discount in all Young's Pubs

28 Days Holiday per year

Enhanced Company Pension Scheme

Qualifications

• Proven experience in a Head Chef or Sous Chef position.
• Ability to design and deliver fresh seasonal menus.
• Passion for leading and developing a kitchen team.

Responsibilities

• Inspire the kitchen team by leading by example.
• Manage kitchen staff rota and training.
• Ensure food quality and excellent service.

Skills

Excellent communication skills

Team leadership

Creativity in designing dishes

Organizational skills

Hands-on team player

Job description

Descripción

Head Chef

About us:

Richmond’s most loved local!

Based in the heart of Richmond High Street, a stone’s throw away from the river or a lovely stroll to Richmond park, The Old Ship is a traditional British pub that is suitable for any occasion. Our seasonal menu is packed with fresh premium British produce daily. From a quick bite before the theatre to a pre‑match feast before heading onto Twickenham to watch some rugby, we’ve got the perfect meal for you. If you are looking for the best sports atmosphere in Richmond, from rugby to football and any other live sports events, we have seven screens to make sure you don't miss any of the action. General Manager Ian and the team are ready and waiting to welcome you!

Do you think this sounds like the place for you? Then apply now to join Richmond's most exciting sports venue with all of the pleasures of a traditional English pub!

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