Executive Culinary Director

4 weeks ago


Tunbridge Wells, Kent, United Kingdom Young's Full time

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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