Head Chef - immediate OR Jan/Feb start

Youngs; Cambridge; Hybrid; GBP 42,000 - 55,000; Full time

Benefits offered by this job

Apprenticeship Scheme

Development Programmes

Culinary masterclasses

Regular Chef Forums

Free meals

Young's Pubs discounts 20%

Overnight stays discounts 30%

Share save Scheme

Enhanced Pension Scheme

28 Days Holiday per year

Job summary

Young's in Cambridge is seeking a Head Chef to lead a quality casual dining kitchen, delivering seasonal menus and inspiring the team. You will own all aspects of kitchen management, develop recipes, and ensure high standards across the operation.

You will be responsible for menu costing, staff development and maintaining GP targets while pushing the creative edge of the food offering. January start and induction provided.

Qualifications

• Experience as Head Chef or Sous Chef.
• Proven leadership and team development.
• Strong costing, menu planning and supplier liaison.
• Excellent communication and people skills.

Responsibilities

• Lead all kitchen operations and manage staff.
• Develop and cost seasonal menus.
• Ensure quality, consistency and food safety standards.
• Collaborate with suppliers and drive menu innovation.

Skills

Leadership

Menu development

Costing & GP

Team development

Job description

Head Chef - Cambridge

We're looking for a Head Chef to join us at one of our Cambridge sites. This place is all about quality casual finger food with fresh seasonal ingredients - think pizzas that show off the best local produce when its at its peak and a creative burger menu. The ideal candidate is passionate about delivering delicious plates of food, upskilling their teams and will be in charge of all aspects of kitchen management. You'll also be developing all of your own recipes. If you're ready to start now, then thats not a problem, we'll bring you in now and induct you, and give you a handover period with the current head chef so you are ready to hit the ground running come January!

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 ourHead Chefs:

• Head Chefs get to have full autonomy to createyour 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 aHead Chef:

This rolerequires someone that can inspire a team, to bring out the potential and leadby example whilst being able to develop, cost and produce fresh seasonal menusfor the variety of revenue streams within the business.

• Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
• Demonstrate a passion for leading and developinga team
• Be an active hands-on team player withexcellent communication skills
• Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
• Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
• Have a pro-active approach to driving salesand delivering growth, through engagement with both kitchen and front of houseteams