Head Chef 

We're looking for a Head Chef for the Hand in Spear in Weybridge.   We are looking for an excellent head chef that has experience in creating fresh, seasonal dishes alongside leading and developing a team and managing all aspects of the kitchen.   We have a growing food reputation and we are aiming to grow that even more  - the pub has some lovely outside spaces, private hire spaces, 12 guest bedrooms and has a large car park and the aim is to become a Food-destination pub through quality food, drink and service.   Live-in is available off-site but nearby.

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

Head Chef 

We're looking for a Head Chef for the Hand in Spear in Weybridge.   We are looking for an excellent head chef that has experience in creating fresh, seasonal dishes alongside leading and developing a team and managing all aspects of the kitchen.   We have a growing food reputation and we are aiming to grow that even more  - the pub has some lovely outside spaces, private hire spaces, 12 guest bedrooms and has a large car park and the aim is to become a Food-destination pub through quality food, drink and service.   Live-in is available off-site but nearby.

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