Head Chef - immediate OR Jan/Feb start

Young's - Cambridge; Cambridge; On-site; GBP 42,000 - 65,000; Full time

Benefits offered by this job

Autonomy on menus

Apprenticeship & Development

Culinary masterclasses

Food trips with suppliers

Chef Forums

Free meals

Staff discount

Share Save Scheme

Enhanced Pension Scheme

28 Days Holiday

Job summary

Young's - Cambridge seeks a Head Chef to lead one of its Cambridge pubs, delivering quality casual finger food with seasonal ingredients and a creative burger menu. You’ll own recipes, upskill the kitchen, manage all aspects of kitchen operations, and induct a new head chef successor to start in January.

You’ll write your own menus, evolve menus with seasonal produce, and work within a team that values fresh food and local suppliers.

Qualifications

• Experience as Head Chef or Sous Chef with a track record of delivering quality food.
• Ability to inspire and develop a team.
• Excellent communication skills and strong organisational ability.
• Experience in cost control and menu development for varied revenue streams.

Responsibilities

• Inspire the kitchen team and lead by example while developing fresh seasonal menus.
• Cost and produce menus for multiple revenue streams within the business.
• Manage the kitchen staff rota, training and all health and safety matters.
• Design and deliver new dishes for our menus and daily specials.

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