Overview
Position: Head Chef
Company: Young's
Location: Burnham-on-Sea, Somerset
Salary: £38,000-40,000 per year
Type: Permanent, Full-time
Posted: 1 day ago
About the Company
The Dunstan House Inn is a pub with rooms in the heart of the local community. We focus on nostalgia British food, real ale, wines from around the world and a range of gins. Our team are ambitious and guest-focused. Upstairs there are six en-suite guest bedrooms, and we are located near the seaside and town centre. In the Summer we have a busy beer garden and an outdoor bar; in Winter we offer a cosy retreat with hearty pub classics served by our kitchen team. We encourage training and skills development for our team.
Being a Head Chef at Young's
You will write your own recipes aligned with the food vision of the business, using fresh seasonal ingredients. The food vision may emphasize local produce, country pub classics, seafood, small plates and shareables, or dry-aged meat. Each pub can have its own creative stamp. We work with fresh, seasonal produce, so the menu should constantly evolve to showcase ingredients at their best. Premium fresh food crafted by skilled chefs in Premium Pubs.
What we offer our Head Chefs
* Autonomy to create your own menus and specials
* Access to Apprenticeship Scheme and Development Programmes
* Regular culinary masterclasses (e.g., Game, Butchery, Shellfish)
* Inspirational trips with top-quality suppliers
* Regular Chef Forums with other Head Chefs
* 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
* 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
* Ability to manage kitchen staff rota, training and health & safety
* Creativity to design and deliver new dishes for menus and daily specials
* Strong planning and organisational skills to maintain GP and labour controls
* Pro-active approach to driving sales and growth through kitchen and front-of-house collaboration
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