Head Chef

Head Chef About us:

The Lock Keeper is a traditional pub, located on the banks of River Avon in Keynsham, between Bristol and Bath. It is a grade 2 listed building with a beautiful large garden overlooking the river, a large decking area and a glass conservatory.

Being a Head Chef at Young's:

We believe every pub should be different. This means that you'll be writing your own recipes that match the food vision of your business using fresh seasonal ingredients. The food vision could be all about showcasing local produce, country pub classics, seafood, small plates and sharers, dry-aged meat - each pub is different and its up to you as head chef to put your own creative stamp on that vision. We work with fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Premium fresh food crafted by skilled chefs in Premium Pubs .

**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 30% discount on overnight stays in our Pubs with Rooms
• Share save Scheme
• Enhanced 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