Head Chef

Young's Pubs; Winchester; On-site; GBP 28,000 - 46,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship Scheme & Development

Culinary masterclasses

Food trips with suppliers

Chef Forums with peers

Free meals

Discounts in Young's Pubs

Share save Scheme

Enhanced Company Pension

28 Days Holiday

Job summary

The Westgate in Winchester, part of Young's Pubs, is seeking a Head Chef. You will have autonomy to create menus, shape the food vision and lead a kitchen that prepares fresh, in-house dishes with seasonal produce.

You will be responsible for developing your team, costing dishes, and driving GP while ensuring exceptional pub dining experiences. A passionate, hands-on leader is essential.

Qualifications

• Experience championing excellent service through quality food as Head Chef or Sous Chef.
• Ability to lead and develop a kitchen team.
• Strong communication and organisation to manage rota, training and health & safety.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality, seasonal menus.
• Cost, plan and produce menus that suit revenue streams while maintaining GP and controlling labour.
• Drive sales and growth by aligning kitchen and front-of-house on promotions and specials.

Skills

Menu Development

Food Safety

Food Preparation

Job description

Head Chef - The Westgate - Up to 46k live in

We're looking for a Head Chef for the Westgate in Winchester, a quintessential corner pub with a relaxed atmosphere and a growing reputation for fantastic fresh, seasonal food. This is proper pub food, done properly - with everything prepared in house.

The ideal candidate has experience running a kitchen and managing a fresh food GP. They will have plenty of opportunity to put their stamp on the businesses and shape the food vision alongside the General Manager - all our menus are written on site. They will be passionate about delivering fantastic plates of food and leading and developing their team.

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