We're looking for a superstar Sous Chef who has at least 2 years experience working with Fresh Seasonal food to join one of our Cambridge sites, learn about what we do, with a view to developing that person into a head chef within the next 6-12 months.

If you are interested in applying for this job, please make sure you meet the following requirements as listed below.

As Head Chef you'll be in charge of writing your own recipes and menus, developing the team in the kitchen.

and looking after all aspects of Kitchen Management and health and safety.

We're all about premium, elevated dishes using great ingredients.

If you'd like to join a company that invests in its people, and have determination and drive to further your career and become Head Chef, then apply now.

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