Head Chef - Live in Available

Youngs; Winchester; Hybrid; GBP 41,000 - 51,000; Full time

Benefits offered by this job

Free meals

Pubs and stays discount

Apprenticeship scheme

Culinary masterclasses

Food trips with suppliers

Chef forums

Job summary

The Westgate in Winchester, operated by Young's, is seeking a Head Chef to lead cooking operations and shape the food vision. You will create menus onsite, manage a kitchen team, and ensure fresh, seasonal dishes while maintaining high standards of service.

You will have autonomy to craft menus, participate in apprenticeships and culinary development, and drive growth through excellent kitchen leadership. A live-in role offers attractive perks within Young's pubs.

Qualifications

• Experience running a kitchen and managing a fresh food GP.
• Ability to inspire a team and lead by example.
• Passion for leading and developing a team.
• Ability to design and deliver new dishes for menus and daily specials.
• Strong planning and organisational skills to manage GP and labour.
• Pro-active approach to driving sales and growth through kitchen/front-of-house collaboration.
• Experience championing excellent service through quality food as Head Chef or Sous Chef.
• Willingness to write on-site menus and shape the food vision.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality seasonal menus.
• Cost, develop, and produce fresh seasonal menus for multiple revenue streams.
• Lead and develop staff, manage rota, training, and health and safety.

Skills

Team Leadership

Menu Development

Health & Safety

Rota Planning

Creativity

Sales Growth

Communication

Hands-on Kitchen

Job description

Head Chef - The Westgate - Up to 46k live in

We're looking for a Head Chef for the Westgate in Winchester, a quintessential corner pub with a relaxed atmosphere and a growing reputation for fantastic fresh, seasonal food. This is proper pub food, done properly - with everything prepared in house.

The ideal candidate has experience running a kitchen and managing a fresh food GP. They will have plenty of opportunity to put their stamp on the businesses and shape the food vision alongside the General Manager - all our menus are written on site. They will be passionate about delivering fantastic plates of food and leading and developing their team.

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