About This Position

Head Chef
£33000.00 to £35000.00 per year -20% discount,Share Save Scheme,Career Pathwa
London, SW3 4EE
Phoenix, Chelsea Visit Website

Head Chef

The Phoenix, Chelsea

Nearest stations - Sloane Square & South Kensington Underground stations

 

About Us:

Situated just south of the trendy Kings Road, on Smith Street, The Phoenix is the perfect pub for regulars and newcomers alike, we are famous for our warm hospitality. Offering a mix of modern and traditional British food with our fantastic kitchen team, providing a menu that regularly changes & focuses on fresh fish & seafood. On top of our quirky bar and dining area, we also have a terraced outdoor seating area. Our Head Chefs get great autonomy to get creative with their menus whilst embarcing the teams ideas and adapting the food offer as seasonality changes. You will be working closely with Alex, General Manager at the Phoenix to control costs, GP and of course training and building passion within your team whilst exceeding guest expectations, controling stocks & GP and ensuring we are compliant at all times.

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.

 

Our offer to our new Head Chef

- Head Chefs get to have full autonomy to create your own menu’s and specials.

- Up to £35,000 per annum

- 28 days holiday per year

- Average working hours will be 48 per week

- 20% discount in all Young’s & Geronimo pubs and hotels

- Access to our Apprenticeship Scheme, development programmes and Chef Academy

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

 

 ‘Thanks for your interest in working with Youngs’

 “We believe in developing our people to delight our customers”

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