Head Chef - Live In

Oli Aubrey-Thomas; West of England; On-site; GBP 42,000 - 54,000; Full time

Benefits offered by this job

Free meals

Pension scheme

28 days holiday

Staff discounts

Job summary

You will join The Chequers, part of the Young's portfolio, to lead a kitchen that crafts fresh, seasonal dishes on-site. Youll write your own menus aligned with our food vision and work with local produce, seafood, and classic pub dishes.

The role rewards creativity, quality, and leadership in a busy, seasonal pub setting. As Head Chef, you will manage the kitchen team, cost meals, and ensure health and safety while collaborating with front of house to grow sales and guest satisfaction.

Qualifications

• This role requires inspiring leadership to bring out team potential.
• Develop, cost and deliver fresh seasonal menus for diverse revenue streams.
• Lead by example with hands-on kitchen management and quality food.

Responsibilities

• Lead the kitchen team and create menus that reflect the food vision.
• Cost, portion control and GP management across seasonal menus.
• Oversee staff rota, training and health and safety compliance.
• Collaborate with front of house to drive service and sales.

Skills

Team leadership

Communication

Staff rota management

Menu design

Costing & GP control

Health & safety

Training & development

Front of house collaboration

Sales growth

Job description

Head Chef

About us:

The Chequers is a beautiful pub overlooking the river Avon on a national trust walk. We pride ourselves on using fresh British produce; all our meals are cooked freshly on-site. Whilst we are a very seasonal business and very busy over the summer period we also have a healthy trade during the off-season of local clientele and guests using the river Avon for their sporting activities. We have a large and diverse wine list with varieties from all over the world, an extensive beer and spirit collection, and bespoke cocktail menus.

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