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Head Chef

About us:

At Youngs we are seeking passionate enthusiastic Head Chefs to join our ever growing family of Pubs in Kent and Sussex

OUR STRATEGY IS INDIVIDUAL, FRESHLY PREPARED, BRITISH SEASONAL PUB FOOD

We Champion our Chefs individuality through menu design and food visions for their pubs.

To support the development and growth of your kitchen teams with our first class apprentice schemes that run from Kitchen porter to Sous level.

Head Chef development forums every 3 months to discuss upcoming seasonal produce and ways to showcase these products through our menus it also a great opportunity to network with fellow chefs in the company

Our Great British menu cook off every year which is an event where you can showcase your food to 400 guests at the annual company Awards Ceremony

We are great believer in reward and recognition for all your hard work and we demonstrate this through paying over time , a share of gratuities and service charge , performance lead bonuses

We look forward to hearing from you as we LOVE talking about food!!!

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
• 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