Head Chef

Head Chef

About us:

The Crooked Billet Wimbledon has been a part of Youngs family since 1881. We serve a wide range of award-winning cask ales and offer a great selection of craft beers alongside a very fine collection of wines and spirits all of which pair perfectly with our hearty home prepared premium British seasonal menu.

Here at the Crooked Billet we love dogs and cant wait to meet them. Were set in a perfect location for you to pop in after a lovely stroll across the common. We have complementary dog treats waiting for your furry friends.

We look forward to welcoming you!

We believe in developing our people to delight our customers

Being a Head Chef at Youngs:

We believe every pub should be different. This means that youll 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 ourHead Chefs:

• Head Chefs get to have full autonomy to createyour 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 Youngs 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 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.

• Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
• Demonstrate a passion for leading and developinga team
• Be an active hands-on team player withexcellent communication skills
• Be responsible and able to manage the kitchenstaff rota training and all health and safety effectively at all times
• Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisationalskills necessary to maintain effective controls with regard to both GP andlabour
• Have a pro-active approach to driving salesand delivering growth through engagement with both kitchen and front of houseteams