Head Chef

Chequers, Bristol; West of England; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

Menu autonomy

Apprenticeship program

Culinary masterclasses

Supplier trips

Chef forums

Free meals

Staff discount

Job summary

The Chequers in Bristol is seeking a Head Chef to lead a busy kitchen, crafting menus that showcase fresh seasonal British produce. You will inspire a team, write your own recipes and shape the food vision to suit a riverside pub with a diverse wine list and strong local trade.

This role offers full autonomy to create menus, access to apprenticeship schemes and masterclasses, regular culinary trips with suppliers, Chef Forums, free meals and generous staff discounts, pension, and holidays.

Qualifications

• Inspire a team to deliver high-quality, seasonal cuisine.
• Lead menu creation that aligns with the food vision and local produce.
• Manage kitchen operations, cost controls and GP targets.

Responsibilities

• Inspire a team, bring out potential and lead by example while developing, costing and producing fresh seasonal menus.
• Champion excellent service through high-quality food as Head Chef or Sous Chef.
• Design and deliver new dishes for menus and daily specials; drive sales growth.

Skills

Leadership

Communication

Hands-on

Menu planning

Creativity

Cost control

Staff scheduling

Health & safety

Sales growth

Tools

Kitchen software

Job description

Head Chef

About us:

The Chequers is a beautiful pub overlooking the river Avon on a national trust walk. We pride ourselves on using fresh British produce; all our meals are cooked freshly on-site. Whilst we are a very seasonal business and very busy over the summer period we also have a healthy trade during the off-season of local clientele and guests using the river Avon for their sporting activities. We have a large and diverse wine list with varieties from all over the world, an extensive beer and spirit collection, and bespoke cocktail menus.

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 Scheme28 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