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Executive Chef

2 months ago

Cobham, Surrey, United Kingdom Bear, Cobham Full time

About Us

Bear, Cobham is a renowned country pub steeped in history, providing a warm and welcoming atmosphere for the local community. Our team is passionate about delivering exceptional service and quality food, making us the heart and soul of Cobham, Oxshott, and Leatherhead.

Our Menu

Our seasonal, locally inspired menu is a culmination of hearty yet refined dishes with exciting twists, perfect for a romantic dinner or family Sunday lunch. From local guest ales to craft beers, our team is on hand to pour the perfect pint, and our extensive wine list and classic cocktails are sure to impress.

What We Offer Our Chefs

  • Access to our CDP - Sous Chef development programme and beyond, with the majority of our Head Chef appointments being internal promotions.
  • Access to our Apprenticeship Scheme, allowing you to gain a nationally recognised qualification while working with us.
  • Access to our Culinary Masterclasses to sharpen your skills and stay up-to-date with the latest culinary trends.
  • 20% discount in all Young's Pubs and Hotels.
  • Free meals.
  • Weekly pay.
  • Share save Scheme.
  • Company Pension Scheme.
  • 28 Days holiday per year.
  • Possible live-in accommodation for the right candidate.
  • Free parking.
  • Good work-life balance.

What We Look for in a Chef

We are seeking an existing Chef de Partie or an excellent Commis Chef looking for their next step, who has a passion for producing quality fresh food in a welcoming environment. As the successful Chef de Partie, you will:

  • Have experience championing excellent service through quality food.
  • Demonstrate a passion to deliver fantastic food every time.
  • Be an active hands-on Chef de Partie/Kitchen Supervisor.
  • Show willingness to learn new skills, be an active team player with excellent communication skills.
  • Work alongside your Head Chef to demonstrate your creativity and ability by helping 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.