Head Chef
Spring Grove
Kingston or Surbiton train stations

About Us:
The Spring Grove has been at the heart of the community in Kingston since 1896, having undergone a major refurbishment in 2015 we are a large yet cosy pub. Just a short walk from both Kingston and Surbiton stations, our customers range from young families to university students to our charismatic locals. We pride ourselves on offering excellent hospitality. We serve premium quality Beers, wines and the occasional cocktail. Whilst our kitchen produces menus that reflect the best of British, changing seasonally and using locally sourced produce wherever possible. So, if you approach life with a beaming smile then perhaps the Spring Grove is the place for you!
Our offer to our new Head Chef
- Head Chefs get to have full autonomy to create your own menu’s and specials.
- Up to £32k per annum
- Option of live in available
- 28 Days holiday per year
- Average working hours will be 48 per week.
- 20% Discount in all Young’s and Geronimo pubs and hotels.
- Access to our Apprenticeship Scheme, development programs and Chef Academy.
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 General Practitioner and labour.
- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.

‘Thanks for your interest in working with Youngs’
“We believe in developing our people to delight our customers”