Head Chef – Busy local pub
The Inn On The Green is a vibrant, traditional British pub known for its warm atmosphere, quality food, and exceptional service. Located in the heart of Horfield, Bristol, we serve a diverse clientele, offering classic pub dishes with a modern twist, using fresh, locally sourced ingredients. We are seeking an experienced and passionate Head Chef to lead our kitchen team and elevate our culinary offerings.
The Head Chef will oversee all kitchen operations, ensuring the delivery of high-quality, consistent, and profitable food offerings that align with our pub’s brand and reputation. You will lead a dedicated team, drive menu innovation, and maintain exceptional standards in a fast-paced, high-volume environment.

Key Responsibilities:

• Menu Development & Innovation: Design and update seasonal menus featuring traditional British pub fare (e.g., fish and chips, Sunday roasts, pies) alongside contemporary dishes, ensuring appeal to diverse customer preferences.
• Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and adherence to recipes and portion controls.
• Team Leadership: Recruit, train, and manage a team of chefs and kitchen staff, fostering a positive and efficient work environment. Schedule staff to meet operational demands.
• Quality Control: Maintain high standards of food quality, hygiene, and safety, ensuring compliance with all health and safety regulations, including HACCP and COSHH.
• Stock & Cost Management: Manage inventory, control food costs, and minimize waste while sourcing high-quality, local ingredients. Work with suppliers to negotiate pricing and ensure timely deliveries.
• Customer Satisfaction: Collaborate with front-of-house staff to ensure customer feedback is addressed and special dietary requirements are met.
• Financial Performance: Contribute to budgeting, forecasting, and achieving financial targets by controlling labor and food costs.
• Event Catering: Plan and execute food offerings for special events, private functions, and seasonal celebrations (e.g., Christmas, quiz nights, beer festivals).

Key Requirements:

• Experience: Minimum of 3-5 years as a Head Chef or Senior Sous Chef in a high-volume pub, restaurant, or similar environment.
• Culinary Skills: Strong knowledge of British cuisine with the ability to create innovative, high-quality dishes. Proficiency in all aspects of kitchen operations.
• Leadership: Proven ability to lead, motivate, and develop a kitchen team in a fast-paced setting.
• Qualifications: Food Safety & Hygiene certification. Knowledge of health and safety regulations.
• Financial Acumen: Experience managing food and labor costs, with a focus on profitability.
• Communication: Excellent interpersonal skills to collaborate with staff, suppliers, and customers.
• Adaptability: Ability to thrive in a high-pressure environment, managing multiple priorities during busy service periods.

What We Offer:

• Competitive salary with performance-based incentives and tips.
• Opportunities for professional development and career progression.
• A supportive and collaborative team environment.
• Staff discounts and benefits.
• The chance to make your mark in a beloved local pub.

Job Type: Full-time
Pay: £37,000.00 per year

Additional pay:

• Performance bonus
• Tips

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• Health & wellbeing programme
• On-site parking
• Sick pay
• Store discount

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Overtime
• Weekend availability

Work Location: In perso

• Menu Development & Innovation: Design and update seasonal menus featuring traditional British pub fare (e.g., fish and chips, Sunday roasts, pies) alongside contemporary dishes, ensuring appeal to diverse customer preferences.
• Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and adherence to recipes and portion controls.
• Team Leadership: Recruit, train, and manage a team of chefs and kitchen staff, fostering a positive and efficient work environment. Schedule staff to meet operational demands.
• Quality Control: Maintain high standards of food quality, hygiene, and safety, ensuring compliance with all health and safety regulations, including HACCP and COSHH.
• Stock & Cost Management: Manage inventory, control food costs, and minimize waste while sourcing high-quality, local ingredients. Work with suppliers to negotiate pricing and ensure timely deliveries.
• Customer Satisfaction: Collaborate with front-of-house staff to ensure customer feedback is addressed and special dietary requirements are met.
• Financial Performance: Contribute to budgeting, forecasting, and achieving financial targets by controlling labor and food costs.
• Event Catering: Plan and execute food offerings for special events, private functions, and seasonal celebrations (e.g., Christmas, quiz nights, beer festivals)