Head Chef
2 weeks ago
Head Chef
About us:
The Chequers is a beautiful pub overlooking the river Avon on a national trust walk. We pride ourselves on using fresh British produce; all our meals are cooked freshly on-site. Whilst we are a very seasonal business and very busy over the summer period we also have a healthy trade during the off-season of local clientele and guests using the river Avon for their sporting activities. We have a large and diverse wine list with varieties from all over the world, an extensive beer and spirit collection, and bespoke cocktail menus.
What we offer our
Head Chefs:
- Head Chefs get to have full autonomy to create
your 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
Head Chef:
This role
requires someone that can inspire a team, to bring out the potential and lead
by example whilst 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 organisational
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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