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Executive Culinary Director

2 months ago

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

Executive Culinary Director

About Us:

At Young's, we set the trend for city buzz, quality cocktails, and seasonal British dining. Our friendly atmosphere and dynamic team make working here 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. You will have a passion to deliver exceptional food quality with a friendly, outgoing personality and a desire to work as part of a team.

What We Offer Our Executive Culinary Directors:

  • Executive Culinary Directors 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 Executive Culinary Directors 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 Culinary Director:

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 an Executive Culinary Director 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 labour.
  • Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front-of-house teams.