Head Chef - Live In Available

Oli Aubrey-Thomas; Winchester; On-site; GBP 41,000 - 51,000; Full time

Benefits offered by this job

Autonomy to create menus

Apprenticeship & development programs

Culinary masterclasses

Food trips with suppliers

Chef forums

Free meals

Staff discounts—pubs & rooms

Share save scheme

Enhanced pension scheme

28 days holiday

Job summary

The Westgate in Winchester, part of Young's, is seeking a Head Chef to lead the kitchen with autonomy to create menus that reflect fresh, seasonal produce and the food vision written on site.

You will shape the menu, cost and produce dishes, and lead and develop your team while maintaining high standards of service and quality. This hands-on role offers live-in arrangements and room for culinary creativity.

Qualifications

• Experience running a kitchen and managing a fresh food GP.
• Strong leadership and ability to develop a team.
• Proven track record in creating seasonal menus and costed dishes.
• Excellent communication and organisational skills for rota planning and health & safety.

Responsibilities

• Inspire and lead the kitchen team to deliver high-quality, fresh seasonal menus.
• Cost, produce and manage GP and labour to maintain profitability.
• Write and evolve menus on site in line with the food vision.
• Lead kitchen staffing, training, and health & safety compliance.

Skills

Leadership

Cost control

Menu development

Team training

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