Job Description

Head Chef

About us:

The Kings head, based in Winchmore Hill (North London), is one of the flag ship food sites of Youngs.co, with a stunning dining room with open kitchen, garden and second floor dining area (or function space).

We have a well established kitchen team of 10, who are driven to make the Kings Head the best gastro pub within the area.

We are now looking for a leader, to take the Kings head to the next level.


As we are a high volume site, we are only looking for Head chefs with experience in menu development, costings, controlling GP% and developing sales.

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 Enhanced 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







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