Times Top 100 employer + Tips + Profit Share + 70% off meals + Benefits + 5 days working ...

Acquired by Hall & Woodhouse in February 2022, the Red Barn sits on the glorious sands at Woolacombe. Quirky and uber cool, generations of holiday makers and surfing locals have made the Red Barn the place to see and be seen. Now part of the Hall & Woodhouse family of exceptional destination pubs, the landmark venue will benefit from a magic sprinkle of warm H&W Hospitality; adding great food and drink delivered with 100% guest focus to an already fabulous recipe. Here comes the sun.........

The Red Barn, but not as you know it. We are looking to appoint a new Head Chef to lead the team at the re-opening of the iconic seafront pub restaurant following a major re-modelling over the winter. Head Chef will be inducted into the broader business training in other H&W locations in preparation for the Red Barn to be re-opened in the Spring.

Your rewards as Head Chef in our kitchen:

• A sensible work life balance with 5 days working, consistent hours and excellent conditions
• £45,000 pa plus a share of tips
• Profit share scheme
• A full package of lifestyle benefits covering pension, health, discounts and more
• The chance to lead a fabulous team in an awesome business with sustainability at it's core
• Great job security and career development, with a Times Top 100 employer
• All the support you need to succeed

Apply if you are:

• A highly organized and skilled Head Chef with experience in high end standard fayre
• Experienced in managing high volume highly seasonal food operations including openings
• Someone that enjoys the buzz in the spotlight of a busy prestige kitchen
• A serious chef that cares - who is motivated and determined to achieve excellence with your team
• Dependable and resilient with hospitality in your DNA
• Competent in all aspects of kitchen administration
• Able to work to precise specifications for cooking and presentation, without deviation
• A kind and inspirational leader able to influence, motivate and develop the full potential of your team
• Obsessive about food safety and hygiene standards
• Able to reliably manage the commute, days, evenings and weekends
• Undertake training at alternative locations prior to the re-opening in Spring 2025
• Seeking an employer that recognizes and rewards commitment and talent

Previous experience and knowledge of leading operations in a highly seasonal managed pub service is essential.

If you are a hands on chef and have the skills, drive and temperament to lead a team to produce consistent high quality, to specification, under time and volume pressure, apply today.

kitchen manager, chef supervisor, sous, senior sous