Head Chef - Up to 50k OTE - Live in available from August

TN United Kingdom; Bristol; On-site; GBP 40,000 - 50,000; Full time

Job summary

A leading pub in Bristol is searching for a Head Chef to lead their kitchen team. This role offers full autonomy over menu creation and development, with responsibilities ranging from maintaining high standards to driving sales and team development. The ideal candidate will have a passion for quality food and excellent leadership skills, suitable for a bustling pub environment.

Benefits

Birthday off

Access to Apprenticeship Scheme and Development Programmes

Regular culinary masterclasses

Inspirational food trips with suppliers

Regular Chef Forums

Free meals

20% discount in all Young's pubs and hotels

Share save Scheme

Enhanced Company Pension Scheme

28 Days Holiday per year

Qualifications

• Experience as Head Chef or Sous Chef in a busy kitchen is required.
• Ability to design and deliver fresh seasonal menus.
• Strong planning and organizational skills for effective kitchen management.

Responsibilities

• Lead kitchen team with confidence, focusing on hygiene and safety standards.
• Create and own the menu, driving the pub's culinary reputation.
• Manage kitchen staff rota, training and health and safety.

Skills

Service Excellence

Team Leadership

Creativity

Communication

Planning and Organisation

Job description

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Head Chef - Up to 50k OTE - Live in available from August, Bristol

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Client:

Location:

Bristol, United Kingdom

Job Category:

Other

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EU work permit required:

Yes

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Job Reference:

4d796dbc0a84

Job Views:

3

Posted:

27.05.2025

Expiry Date:

11.07.2025

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Job Description:

Head Chef

From Sun-Soaked Summers to Fireside Winters – We’re Looking for a Chef Hungry for the Challenge and Ready to Make Their Mark

When the sun’s shining, our huge garden comes alive with guests — full of laughter, pints, and plates served fast. It’s a buzzing summer hotspot just waiting for a kitchen leader who can rise to the challenge and lead from the front. And when winter arrives, it’s all about roaring log fires, cosy corners, and heartwarming classics cooked to perfection.

What’s On Your Plate:

• Staying cool: Lead the kitchen team with confidence, clarity, and calm, especially when our huge garden is bustling.
• Ownership: Own your menu with full autonomy — from classic pub staples to seasonal specials
• Ambition: Work closely with our GM to be the best pub in the area, known for it's food. Driving our pub to the next level.
• Standards: Maintain impeccable hygiene and safety standards.
• Focus: Relentless drive to smash GP and sales targets.
• Camraderie: Take the reins with your team's development, using company training ensuring your team is the best they can be.

What we offer our
Head Chefs:

• Birthdays off.
• 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 hotels
• 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