Executive Culinary Director
4 weeks ago
About Us:
The White Bear sets the trend for city buzz, quality cocktails, and seasonal British dining. With its friendly atmosphere and dynamic team, working here offers a fun, social environment. We work together, socialize together, and get the job done as one team, while ensuring everyone comes as a guest and leaves as a friend. We take pride in serving fresh, seasonal, British food along with craft beers and beautiful wines delivered with exceptional hospitality.
What We Offer Our Culinary Team:
- Our Head Chefs get to have full autonomy to create their 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 Culinary Team Member:
This role requires someone who can inspire a team, bring out the potential, and lead by example while 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 organizational 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.
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