Head Chef - Bristol

Young's; Bristol; On-site; GBP 42,000 - 52,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship scheme

Culinary masterclasses

Food trips with suppliers

Chef forums

Free meals

Pub discounts

Overnight stay discounts

Sharesave scheme

Enhanced pension

28 days holiday

Job summary

Young's in Bristol is seeking a Head Chef to lead a pub kitchen with full autonomy to craft your own menus using fresh seasonal ingredients and to shape the kitchen within our larger brigade. You will write recipes that reflect the local food vision and continuously evolve the menu to showcase seasonal produce in Premium Pubs.

You will inspire and develop a team, cost and produce menus, manage GP and labour, and drive sales through close kitchen-front of house collaboration.

Qualifications

• Experience championing excellent service through quality food as Head Chef or Sous Chef.
• Proven ability to lead, develop and inspire a kitchen team.
• Hands-on, communicative leader able to manage rota, training and health and safety.

Skills

Menu creation

Team leadership

Staff development

Communication

Health & safety

Kitchen cost control

GP/ Labour planning

Creativity

Sales driving

Job description

Head Chef - Bristol

Employer: Young's

Location: Bristol, City of Bristol

Salary: Up to £47000.00 per annum plus tips, plus tronc

Closing date: 2 Nov 2026

Sector: Chef jobs, Chef, Executive Chef, Head Chef

Job Type: Full Time

Job Details

Company

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 skillsBe 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

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