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Executive Culinary Director

2 months ago

London, Greater London, United Kingdom Eagle Full time

About Us:

The Eagle is a renowned hospitality establishment situated in the heart of Ravenscourt Park, boasting a stylish interior, comfortable seating areas, a welcoming bar, and a spacious dining room. Our beer garden is a popular destination, offering a serene atmosphere and a wide range of beverages throughout the year.

Our Menu:

We take pride in serving a diverse menu that showcases the best of British cuisine, combined with traditional pub classics. Our Burger Shack in the garden is a favorite among guests, and our drinks selection is designed to cater to various tastes.

What We Offer Our Executive Culinary Directors:

  • Full autonomy to create and implement menus and specials
  • Access to our Apprenticeship Scheme and Development Programs
  • Participation in regular culinary masterclasses, covering topics such as game, butchery, and shellfish
  • Opportunities for inspirational food trips with our top-quality suppliers
  • Regular forums with other Executive Culinary Directors to share ideas and best practices
  • Free meals
  • 20% discount in all Young's pubs and hotels
  • Share Save Scheme
  • Company Pension Scheme
  • 28 Days Holiday per year

Requirements for the Role:

We seek an experienced Executive Culinary Director who can inspire and lead a team, develop and implement fresh seasonal menus, and drive sales growth through effective kitchen and front-of-house engagement.

Key Responsibilities:

  • Champion excellent service through quality food, either as an Executive Culinary Director or in a Sous Chef role
  • Demonstrate a passion for leading and developing a team
  • Be an active, hands-on team player with excellent communication skills
  • Manage the kitchen staff rota, training, and health and safety effectively
  • Demonstrate creativity and ability to design and deliver new dishes for our menus and daily specials
  • Exhibit great planning and organizational skills to maintain effective controls on GP and labor
  • Drive sales growth through engagement with both kitchen and front-of-house teams