Head Chef

Richmond, London | Young’s Pub | Fresh Food | Seasonal British Cooking | Up to £49000 + Tips & Service Charge (additional £6000) 

The Lass O’ Richmond Hill is looking for a talented, passionate and ambitious Head Chef to lead the kitchen of one of Richmond’s most distinctive pubs.

Sitting proudly at the top of Richmond Hill, just moments from Richmond Park, The Lass is a beautiful historic pub with open fires, a sun-soaked garden and a reputation for quality seasonal food. We are a food-led pub with real personality, built around British produce, proper pub classics and dishes that feel generous, thoughtful and full of flavour.

This is a brilliant opportunity for a Head Chef who wants more than just a kitchen to run. At The Lass, you will have the freedom to shape the food identity, create your own menus and specials, work with great suppliers and lead a kitchen with genuine ambition.

What we offer our Head Chef

As Head Chef at The Lass, you will enjoy:

Full autonomy to create your own menus and specials

Access to our Apprenticeship Scheme and Development Programmes

Regular culinary masterclasses covering topics such as game, butchery and shellfish

Inspirational food trips with our top-quality suppliers

Regular Chef Forums with other Head Chefs to share ideas, inspire and develop

Free meals while on shift

20% discount in all Young’s Pubs

30% discount on overnight stays in our Pubs with Rooms

Share Save Scheme

Enhanced Company Pension Scheme

28 days holiday per year

The chance to lead a kitchen in a beautiful, established, food-led pub with huge potential

About the food

The Lass is built around the idea that a great pub menu should feel familiar, generous and deeply satisfying, while still showing real craft. We want food that guests recognise, crave and return for, delivered with the confidence and discipline of a serious kitchen.

The food style is seasonal British pub cooking with a refined, produce-led edge. Think beef tartare with crisp game chips, mince on dripping toast, terrines, pâtés and pickles made in-house, proper pies with deep glossy fillings and buttery pastry, rich braises, hand-cut chips, excellent roasts, seasonal fish, steaks, chops, puddings and simple vegetable-led dishes treated with real care.

This is not about overworked plates or unnecessary fuss. The best dishes at The Lass should feel bold, honest and full of flavour. A guest should be able to look at the menu and immediately want to eat, whether they are stopping in after a walk in Richmond Park, settling in by the fire, or booking a long Sunday lunch with friends.

Our direction is rooted in:

British classics done properly
Roasts, pies, puddings, seasonal fish, steaks, braises, sandwiches, snacks and sharing dishes, all cooked with proper technique and a strong sense of place.

Gutsy, confident flavours
We want food with depth: rich stocks, glossy sauces, sharp pickles, proper seasoning, crisp textures and generous portions. Nothing should feel timid, decorative or apologetic.

Seasonal ingredients and thoughtful sourcing
Menus should move with the seasons, using British produce wherever possible and celebrating the best of each moment — spring greens, summer tomatoes, autumn game, winter roots, coastal fish, orchard fruit and proper cheese.

House-made touches
Pickles, chutneys, sauces, pastry, stocks, dressings, relishes and snacks should give the menu its own personality and create value through skill rather than gimmicks.

A strong bar and snack offer
The Lass should have food that works for every occasion: a quick pint and something salty, a casual lunch, a celebratory dinner, a garden gathering or a proper Sunday roast. 

Sunday as a key part of the offer

Sunday lunch is central to The Lass. We want roasts that feel abundant, consistent and worth travelling for, with excellent gravy, crisp potatoes, proper vegetables, generous Yorkshire puddings and the kind of execution that turns first-time guests into regulars.

Seasonal specials with purpose
Specials should feel exciting but grounded: whole fish, grilled chops, game, offal, slow braises, tarts, pies, seasonal vegetables and dishes that make full use of the kitchen’s skill. The menu should change enough to feel alive, but always remain recognisably pub-first.

The right Head Chef will understand that The Lass does not need to chase trends. It needs to serve proper British pub food with confidence, discipline and soul — food that feels rooted in tradition, sharpened by skill and generous enough to bring people back.

What we look for in a Head Chef

We are looking for someone who:

Has experience leading a fresh food kitchen

Loves seasonal British produce and proper pub food done well

Can create menus that are creative, commercial and consistent

Understands GP, stock control, ordering and labour management

Leads from the front and brings energy, structure and pride to the kitchen

Can train, motivate and develop their team

Takes ownership of standards, food safety and kitchen organisation

Thrives during busy services, especially Sundays, events and seasonal peaks

Wants to make their mark on a pub with character, heritage and ambition

About you

You will be creative but organised, ambitious but grounded, and confident enough to take ownership of the kitchen while working closely with the General Manager to keep building The Lass as a local worth travelling to.

This is a role for a chef who wants autonomy, support, development and the chance to lead a kitchen with real identity.

Apply now and bring your food, your ideas and your leadership to The Lass O’ Richmond Hill