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Head Chef

About us:

Prince Albert is a thriving Young's pub in an enviable location facing bustling Battersea Park. We're just a few minutes from Kings Road and 15 minutes from Clapham Junction or Sloane Square. Spread over 2 floors we have a garden and outdoor seating, a large bar/restaurant and a fabulous upstairs function room. We pride ourselves on our excellent British food and are well known for our Sunday Roasts and varied seasonal menu. Our client base is very varied, meaning no two days are the same. We are a hardworking but fun-loving group, constantly striving for excellence. Neil and the management team have high standards but offer support and training and reward hard work and commitment. There is always excellent service charge and added incentive programs to encourage healthy competition!!
If this sounds like your type of environment read on!

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, Development Programmes and Chef Academy
• Service charge worth an average £7,500 per annum
• Free meals
• 28 days holiday per year
• 20% discount in all Young’s pubs and hotels
• Share save Scheme
• Company Pension Scheme

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