Head Chef About us: The Bear is a boutique nine bedroom hotel dating back to the 17th century when it played host as a traditional coaching inn on the London to Portsmouth route. We're all about community, the meeting place for any occasion right in the heart of Esher high street, open morning, noon and night the pub is a hive of activity whatever time of day. We also play host to plenty of functions, events and welcome patrons before and after a day at Sandown race course which is a 10 minute walk from the front door. With plenty of transport links we have a hotel and team car park, we're a stone's throw from the K3 bus stop and a 20 minute walk from Esher train station. 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