Head Chef

Head Chef 

About us:

We are proudly situated in one of London's most iconic landmarks. You can find us on the first floor of St Pancras Station, a stone's throw from King's Cross. With two terraces, two bars, a number of meeting rooms and a stunning dining room we have drawn inspiration from the architectural splendour that is St Pancras Station.

With an ever-changing seasonal, British menu, thirst-quenching craft beers and moreish cocktails we celebrate everything that is great about hospitality in our wonderful premium pub. The only thing that is missing is you!

If you want to work in a fast paced, enjoyable, premium, customer service focused iconic environment then we would love to welcome you 'onboard'. We pride ourselves on building and developing a team that strive for improvement on each and every shift and have various opportunities within not only our site but the company to grow and develop in your journey through hospitality with us.

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