Head Chef

LIVE-IN Head Chef (2-bed flat)

About us:

Tucked away in the loveliness of leafy Ealing The New Inn is just a hop skip & jump from South Ealing Tube station and a stones throw from the buzz of Ealing Broadway.
We dont like to brag (okay maybe just a little bit) but we are rather proud of our cracking seasonal menus and drinks list that could charm even the fustiest of sippers. Our garden Shes a bit of a show off herself bursting with good vibes and sun seekers in the summer and cosily wrapped up come the winter months.
Paddy our GM has been with youngs for many years and know his way around a cask or 2 and would love to welcome you in to our tight knit family.
We had a top to toe glow up a few years back and shes still looking like a proper stunner. So if youre in the area pop in and introduce yourself also to see what all the fuss is about.

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 .

Being a Head Chef at the New Inn:

Here at the New Inn we area vibrant well-loved community pub in the heart of Ealing famous for our warm hospitality legendary Sunday roasts and an ever-changing menu of exceptional seasonal specials. Boasting one of the biggest and best beer gardens in west London we are a go-to destination for outdoor dining and drinking throughout the summer as well as into the winter when we winterize the garden area.

We are entering a new exciting chapter and want to fully maximize our incredible outdoor space by launching a premium barbecue and outdoor food concept. We are looking for a passionate entrepreneurial Head Chef to lead our kitchen team maintain our high standards and spearhead this outdoor expansion with their own ideas and influence.

What we offer ourHead Chefs:

• Your own 2-bed flat above the pub - perfect for a comfortable commute and massive saving on rent
• Head Chefs get to have full autonomy to createyour own menus and specials alongside the General Manager
• 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 on shift
• 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 paid 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 at least 2 years experience taking full responsibility of the kitchen either as a Head Chef or in the position of Snr 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 stock 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 food GP andlabour
• Have a pro-active approach to driving salesand delivering growth through engagement with both kitchen and front of houseteams
• Experience or genuine interest in live-fire cooking barbequing and managing outdoor food set-up