Head Chef 

About us:

The Guinea Grill is a Mayfair institution, where an Inn has been on this site since 1423. Our restaurant opened in 1952 and since then we have specialised in serving dry-aged, grass-fed British beef from an open grill. You’ll find a selection of Young’s ales at the bar, serving one of the best pints of Guinness in London, and a cellar full of wines from across the world, picked by Sommelier Vladimir. Our atmospheric private dining rooms are perfect for entertaining up to 20 guests.

London’s original steakhouse since 1952. We specialise in grilling the very best beef available in the UK, sourced from our entrusted butchers at Godfreys of Finsbury Park, a family owned company who ensure we receive only the best cuts of meat. The beef along with our lamb cutlets, sausages, and various offal are delivered fresh every morning to fill the meat counter that greets you at the entrance to the restaurant.

Every visit is an experience in itself, and something to savour. From the original features and traditional décor, the venue feels like a time capsule from an earlier time.

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. You will be working with an executive chef and an experienced team.

• 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 

About us:

The Guinea Grill is a Mayfair institution, where an Inn has been on this site since 1423. Our restaurant opened in 1952 and since then we have specialised in serving dry-aged, grass-fed British beef from an open grill. You’ll find a selection of Young’s ales at the bar, serving one of the best pints of Guinness in London, and a cellar full of wines from across the world, picked by Sommelier Vladimir. Our atmospheric private dining rooms are perfect for entertaining up to 20 guests.

London’s original steakhouse since 1952. We specialise in grilling the very best beef available in the UK, sourced from our entrusted butchers at Godfreys of Finsbury Park, a family owned company who ensure we receive only the best cuts of meat. The beef along with our lamb cutlets, sausages, and various offal are delivered fresh every morning to fill the meat counter that greets you at the entrance to the restaurant.

Every visit is an experience in itself, and something to savour. From the original features and traditional décor, the venue feels like a time capsule from an earlier time.

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. You will be working with an executive chef and an experienced team.

• 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