Head Chef

Head Chef  About us: The Weyside is one of the busiest and best pubs in Guildford with a brand new refurbishment, with two bars and two kitchens, pumping out quality food and drink every day, on one of the most scenic river views in the country.  After a very successful few years of growth and increased reputation, we will be looking to enhance our food offer and push ourselves even further as we continue to provide fresh, creative and exciting food.  Our current head chef will be hanging up his apron and so the next candidate must be experienced in fresh food, health and safety standards and developing menus, but most importantly an inspirational leader to continue the ethos we hold in constantly developing our team and business. We will be looking to interview now, with a start date of mid-to-late January. 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 hotels Share save Scheme 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