Executive Chef

3 days ago

Tunbridge Wells, Kent, United Kingdom White Bear Tunbridge Wells Full time

About Us:

The White Bear Tunbridge Wells is a renowned dining establishment that sets the trend for city buzz, quality cocktails, and seasonal British cuisine. With its friendly atmosphere and dynamic team, working here offers a fun, social environment where everyone comes as a guest and leaves as a friend.

Our Philosophy:

We take pride in serving fresh, seasonal, British food along with craft beers and beautiful wines delivered with exceptional hospitality. Our team is passionate about delivering exceptional food quality with a friendly, outgoing personality and a desire to work as part of a cohesive unit.

What We Offer Our Executive Chefs:

  • Full autonomy to create and execute menus and specials
  • Access to our Apprenticeship Scheme and Development Programs
  • 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 Executive 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 an Executive Chef:

This role requires someone who can inspire a team, bring out the potential, and lead by example while developing, costing, and producing fresh seasonal menus for the variety of revenue streams within the business.

  • Experience championing excellent service through quality food either as an Executive 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 creativity and ability to design and deliver new dishes for our menus and daily specials
  • Demonstrate great planning and organizational skills, necessary to maintain effective controls with regard to both GP and labor
  • Have a proactive approach to driving sales and delivering growth, through engagement with both kitchen and front-of-house teams

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