Head Chef — Create Seasonal Menus & Lead Kitchen

Young's Pubs; West of England; Vor Ort; GBP 32.000 - 52.000; Vollzeit

Benefits dieser Stelle

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

Zusammenfassung

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.

Qualifikationen

• 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.

Aufgaben

• 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.

Kenntnisse

Menu Development

Food Safety

Food Preparation

Jobbeschreibung

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.