Head Chef
About us:
Our beautiful pub is the hub of Potters Bar, located only few minutes away from the train station where all our locals come together to enjoy everything our pub has to offer.
We are all about offering an indulgent and premium dining experience, our menus are designed and curated to beautifully showcase the very best of British seasonality, using only the freshest ingredients. Our dishes will bring forth feelings of comfort and nostalgia. From brunch to hearty seasonal pies, healthy salads, specials, bar snacks and of course our glorious Sunday roasts, we offer a variety of different options to satisfy our guests.
We are looking for a creative, passionate leader who will help our kitchen and our business thrive even more.
If you're passionate about making people happy and want to join a fun, welcoming team, we want to hear from you! Please submit your application with a current resume and a note telling us why you're the perfect fit for our pub family.
What we offer ourHead Chefs:
1. Head Chefs get to have full autonomy to createyour own menus and specials
2. Access to our Apprenticeship Scheme and Development Programmes
3. Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
4. Access to inspirational food trips with our top quality suppliers
5. Regular Chef Forums with other Head Chefs to inspire and develop
6. Free meals
7. 20% discount in all Young’s pubs and hotels
8. Share save Scheme
9. Company Pension Scheme
10. 28 Days Holiday per year
11. Live in
12. Performance Bonuses
What we look for in aHead Chef:
This rolerequires someone that can inspire a team, to bring out the potential and leadby example whilst being able to develop, cost and produce fresh seasonal menusfor the variety of revenue streams within the business.
13. Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
14. Demonstrate a passion for leading and developinga team
15. Be an active hands-on team player withexcellent communication skills
16. Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
17. Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
18. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
19. Have a pro-active approach to driving salesand delivering growth, through engagement with both kitchen and front of houseteams