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- Tasks: Lead a dynamic kitchen team, create exciting menus, and ensure top-notch food quality.
- Company: Join a vibrant pub family that values creativity and teamwork in a supportive environment.
- Benefits: Enjoy competitive pay, free meals, discounts, and access to culinary masterclasses and trips.
- Why this job: Be part of a fun culture where your culinary skills can shine and make people happy.
- Qualifications: Experience as a Head Chef or Sous Chef with strong leadership and communication skills required.
- Other info: Salary up to £42k plus tronc, with 28 days holiday and enhanced pension scheme.
The predicted salary is between 42000 - 50000 £ per year.
Head Chef – OTE – £48000
About us:
The Half Moon is a traditional country pub in the heart of the village of Windlesham in Surrey. An ideal location in Windlesham for those seeking somewhere to sit back, relax and enjoy great food and drinks with friends or family and our beautiful garden.
We are always on the lookout for team members with character, professionalism, innovative ideas, comradery, experience, flair, and expertise in their job roles. We believe in our people and always look to develop and nurture talent, coaching and progressing our team members. All positions receive tips and live-in positions may be available.
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
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Head Chef employer: Young's
Contact Detail:
Young's Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Head Chef
✨Tip Number 1
Showcase your leadership skills during the interview. Be prepared to discuss specific examples of how you've inspired and developed your team in previous roles, as this is crucial for a Head Chef position.
✨Tip Number 2
Demonstrate your creativity by bringing a unique dish idea to the interview. This will not only highlight your culinary skills but also show your passion for menu development and innovation.
✨Tip Number 3
Familiarise yourself with the pub's current menu and think about how you could enhance it. Being able to discuss potential improvements or new dishes will impress the hiring team and show your commitment.
✨Tip Number 4
Engage with the front-of-house team during your interview. Highlighting your understanding of the importance of collaboration between the kitchen and service staff can set you apart as a candidate who values teamwork.
We think you need these skills to ace Head Chef
Some tips for your application 🫡
Tailor Your Resume: Make sure your resume highlights relevant experience as a Head Chef or Sous Chef. Emphasise your ability to create seasonal menus, lead a team, and manage kitchen operations effectively.
Craft a Personal Note: Write a brief note explaining why you would be a great fit for the pub family. Share your passion for cooking, team leadership, and any unique qualities that make you stand out.
Showcase Your Creativity: In your application, mention specific dishes or menu ideas you would love to implement. This will demonstrate your creativity and ability to innovate in the kitchen.
Highlight Team Leadership Skills: Discuss your experience in leading and developing a kitchen team. Provide examples of how you've inspired others and managed staff effectively, ensuring a positive work environment.
How to prepare for a job interview at Young's
✨Showcase Your Culinary Creativity
As a Head Chef, you'll have the chance to create your own menus. Be prepared to discuss your culinary inspirations and share examples of unique dishes you've designed. This will demonstrate your creativity and passion for food.
✨Emphasise Team Leadership Skills
Highlight your experience in leading a kitchen team. Share specific examples of how you've inspired and developed your team members, as well as how you manage training and staff rotas effectively.
✨Discuss Your Approach to Quality Service
Quality food is key to excellent service. Be ready to talk about how you ensure high standards in your kitchen and how you engage with both kitchen and front-of-house teams to drive sales and enhance customer satisfaction.
✨Prepare for Practical Questions
Expect questions that assess your planning and organisational skills. Be ready to discuss how you maintain effective controls over food costs and labour, and how you approach menu planning for different revenue streams.
