At a Glance
- Tasks: Create and evolve seasonal menus using fresh, local ingredients.
- Company: Join the historic Crooked Billet pub, part of Young's since 1881.
- Benefits: Enjoy full menu autonomy, culinary masterclasses, and generous discounts.
- Other info: 28 days holiday and opportunities for professional development.
- Why this job: Lead a passionate team and showcase your creativity in a vibrant kitchen.
- Qualifications: Experience as a Head Chef or Sous Chef with strong leadership skills.
The predicted salary is between 35000 - 45000 £ per year.
The Crooked Billet, Wimbledon, has been a part of Young’s family since 1881. We serve a wide range of award‑winning cask ales and offer a great selection of craft beers alongside a fine collection of wines and spirits, all of which pair perfectly with our hearty, home‑prepared premium British seasonal menu.
About us: The Crooked Billet is a historic pub that values fresh seasonal ingredients and celebrates locally sourced produce. Our food vision is crafted to showcase the best of the region, and each Head Chef is empowered to put a unique creative stamp on the menu.
Being a Head Chef at Young's: As Head Chef, you will write recipes that reflect your pub’s food vision, using fresh seasonal ingredients. Your menu will continually evolve to highlight ingredients at their peak. You will operate with freedom to craft menus and specials that resonate with customers.
What we offer our Head Chefs:
- Full autonomy to create your own menus and specials
- Access to our Apprenticeship Scheme and Development Programmes
- Regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
- Inspiring food trips with top quality suppliers
- Regular Chef Forums to share ideas and develop together
- 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 who can inspire a team, lead by example, develop the kitchen, manage costs, and produce fresh seasonal menus across all revenue streams.
- Experience in championing excellent service through quality food, either as a Head Chef or Sous Chef
- Passion for leading and developing a team
- A hands‑on team player with excellent communication skills
- Responsible for kitchen staff rota, training and all health and safety at all times
- Creative design and delivery of new dishes for menus and daily specials
- Strong planning and organisational skills, maintaining effective controls for food and labour costs
- Pro‑active approach to driving sales and growth through collaboration with kitchen and front‑of‑house teams
