Head Chef

Young's Pubs; West of England; On-site; GBP 32,000 - 52,000; Full time

Benefits offered by this job

Free meals

Discounts in pubs (20%)

Discounts on overnight stays (30%)

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday per year

Apprenticeship Scheme access

Culinary masterclasses

Food trips with suppliers

Job summary

Young's Pubs is seeking a Head Chef to lead the kitchen across its differentiated pubs. You will write your own menus using fresh seasonal ingredients and showcase local produce, regional classics, seafood, and small plates while maintaining a high standard.

You will manage a hands-on team, develop staff, cost menus, and deliver new dishes for daily specials, ensuring GP and labour controls are maintained and sales growth is driven through kitchen-front collaboration.

Qualifications

• Experience in creating menus that reflect fresh seasonal produce.
• Ability to cost and produce menus for multiple revenue streams.
• Strong leadership to inspire and develop a team.
• Hands-on team player with excellent communication skills.
• Experience managing kitchen rota, training and health and safety.
• Creative ability to design and deliver new dishes and daily specials.
• Strong planning and organisational skills for GP and labour control.

Responsibilities

• Inspire and develop the kitchen team to deliver quality food.
• Cost, design and produce menus aligned with the business vision.
• Manage rota, training and health and safety across the team.
• Create new dishes and daily specials to drive sales.
• Plan and control GP and labour to maintain profitability.

Skills

Menu Development

Food Safety

Food Preparation

Job description

About us

We're always on the lookout for talented head chefs who have experience working with fresh seasonal food, writing their own menus and looking after all aspects of the kitchen to put their stamp on our individual, differentiated businesses. We have a whole host of pubs in Bath, Bristol, South Wales and the surrounding areas so if you're looking for individuality with plenty of support in your pub and within the wider company, and want to be part of a larger brigade of head chefs, then

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

Skills

• Menu Development
• Food Safety
• Food Preparation