Head Chef

About Us

The White Bear sets the trend for city buzz, quality cocktails and seasonal British dining! With its friendly atmosphere and dynamic team, working here offers a fun, social environment. We work together, socialise together and get the job done as one team, whilst ensuring everyone comes as a guest and leaves as a friend! We take pride in serving fresh, seasonal, British food along with craft beers and beautiful wines delivered with exceptional hospitality. You will have a passion to deliver exceptional customer service with a friendly outgoing personality and a desire to work as part of a team.

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 it’s 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

• 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
• Inspirational food trips with our top quality suppliers
• 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, bring out the potential and lead by example while being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business.

• Experience championing excellent service through quality food as a Head Chef or Sous Chef
• Passion for leading and developing a team
• Hands‑on team player with excellent communication skills
• Responsibility for kitchen staff rota, training and all health and safety
• Creativity to design and deliver new dishes for menus and daily specials
• Strong planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
• Pro‑active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams

Skills

• Menu Development
• Food Safety
• Food Preparation

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries: Hospitality