Head Chef - Live in available

About us:

An exciting opportunity has become available for a Head Chef at the Libertine in Westbourne. 

There's  already a well established kitchen team that are looking for an exceptional leader to grow and develop the business even further.  

An ideal applicant needs to have extensive experience with developing recipes, menu's and building a positive team environment.  

The Libertine is a busy high street pub that champions the best of British ingredients.  Our menu is a mix of pub classics as well as some fantastic urban dishes that make us stand out for our competitors.  Sunday roasts are also a big part of what we do, with our autumn/winter trade being very strong and Christmas at the Libertine is our busiest time of year. 

Weekly food sales are between 10-20k per week, with room to grow even more. 

If you are looking for an exciting role where you get to have a real input into the business, then this move could be perfect for you!

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 its 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:

• 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 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, 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

Head Chef - Live in available

About us:

An exciting opportunity has become available for a Head Chef at the Libertine in Westbourne. 

There's  already a well established kitchen team that are looking for an exceptional leader to grow and develop the business even further.  

An ideal applicant needs to have extensive experience with developing recipes, menu's and building a positive team environment.  

The Libertine is a busy high street pub that champions the best of British ingredients.  Our menu is a mix of pub classics as well as some fantastic urban dishes that make us stand out for our competitors.  Sunday roasts are also a big part of what we do, with our autumn/winter trade being very strong and Christmas at the Libertine is our busiest time of year. 

Weekly food sales are between 10-20k per week, with room to grow even more. 

If you are looking for an exciting role where you get to have a real input into the business, then this move could be perfect for you!

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 its 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:

• 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 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, 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