Head Chef

Oli Aubrey-Thomas; Wedmore; On-site; GBP 38,000 - 60,000; Full time

Benefits offered by this job

Apprenticeship Scheme

Development Programmes

Culinary Masterclasses

Chef Forums

Free meals

Employee discounts on pubs and stays

Share save Scheme

Enhanced Pension Scheme

28 Days Holiday per year

Job summary

Dunstan House Inn in Wedmore is seeking a Head Chef to lead our busy kitchen, writing menus that reflect seasonal local produce and our pub-with-rooms vision.

You will own menu development, cost controls and staff training; enjoy autonomy, participate in apprenticeships, masterclasses, and regular chef forums; and benefit from meals, pension and generous holiday arrangements.

Qualifications

• Experience championing excellent service through quality food, either as Head Chef or Sous Chef

Responsibilities

• Inspire and lead a kitchen team to bring out potential and lead by example
• Develop, cost and produce fresh seasonal menus for multiple revenue streams
• Manage kitchen staff rota, training and health and safety at all times
• Design and deliver new dishes and daily specials
• Plan and organise to maintain GP and labour controls
• Drive sales and growth through kitchen and front-of-house collaboration

Skills

Team leadership

Staff training

Communication

Menu development

Cost control

Creativity

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