Head Chef in TrainingAbout us:We''re looking for a superstar Sous Chef who has at least 2 years experience working with Fresh Seasonal food to join one of our Cambridge sites, learn about what we do, with a view to developing that person into a head chef within the next 6-12 months. As Head Chef you''ll be in charge of writing your own recipes and menus, developing the team in the kitchen. and looking after all aspects of Kitchen Management and health and safety. We''re all about premium, elevated dishes using great ingredients. If you''d like to join a company that invests in its people, and have determination and drive to further your career and become Head Chef, then apply now.

What we offer our Head Chefs:

Head Chefs get to have full autonomy to create your own menus and specialsAccess to our Apprenticeship Scheme and Development ProgrammesAccess to regular culinary masterclasses covering topics such as Game, Butchery and ShellfishAccess to inspirational food trips with our top quality suppliersRegular Chef Forums with other Head Chefs to inspire and developFree meals20% discount in all Young’s pubs and hotelsShare save SchemeEnhanced Company Pension Scheme28 Days Holiday per yearWhat 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 ChefDemonstrate a passion for leading and developing a teamBe an active hands-on team player with excellent communication skillsBe responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all timesBe able to demonstrate your creativity and ability to design and deliver new dishes for our menus and daily specialsDemonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labourHave a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams