Job description
Head Chef
About us:
Nestled on the banks of the Thames, the beautiful view of Kingston Bridge would be a tough one to beat. Across two stunning floors, The Bishop is the perfect destination for an exquisite dining experience, or catching up with friends and family over a couple of drinks. Carl and the team strive for quality service and warm hospitality, complemented by premium seasonal produce and a classic British offer.
We have undergone a stunning refurbishment, reopening with a new vision of premium smoked/grilled elements alongside nostalgic British cuisine & beverages, and a focus on delivering exceptional service through a friendly and familiar team.
What we offer ourHead Chefs:
1. Head Chefs get to have full autonomy to createyour own menus and specials
2. Access to our Apprenticeship Scheme and Development Programmes
3. Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
4. Access to inspirational food trips with our top quality suppliers
5. Regular Chef Forums with other Head Chefs to inspire and develop
6. Free meals
7. 20% discount in all Young’s pubs and hotels
8. Share save Scheme
9. Company Pension Scheme
10. 28 Days Holiday per year
11. Bonus-able targets
What we look for in aHead Chef:
This rolerequires someone that can inspire a team, to bring out the potential and leadby example whilst being able to develop, cost and produce fresh seasonal menusfor the variety of revenue streams within the business.
12. Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
13. Demonstrate a passion for leading and developinga team
14. Be an active hands-on team player withexcellent communication skills
15. Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
16. Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
17. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
18. Have a pro-active approach to driving salesand delivering growth, through engagement with both kitchen and front of houseteams