Head Chef

Oli Aubrey-Thomas; West of England; On-site; GBP 35,000 - 48,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship schemes

Culinary masterclasses

Food trips with suppliers

Chef forums for inspiration

Free meals

Pub discounts

Job summary

Young's is seeking a Head Chef to lead a kitchen across a portfolio of pubs, writing own menus and shaping the food vision using fresh seasonal ingredients.

You will oversee a kitchen brigade, costings, training and daily operations, delivering creative dishes while maintaining high standards and strong teamwork across venues.

Qualifications

• Inspire and lead a kitchen team to deliver high-quality seasonal menus.
• Proven ability to cost, develop and produce fresh dishes.
• Strong leadership and communication skills with hands-on approach.

Responsibilities

• Write and evolve menus based on seasonal produce.
• Lead kitchen operations and manage staff rota and training.
• Ensure health & safety standards are maintained at all times.
• Drive sales and growth through collaboration with front-of-house teams.

Skills

Leadership

Menu creation

Team management

Communication

Cost control

Health & safety

Job description

Head Chef

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,

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