Chef / Kitchen Manager - Stanton-on-the-Wolds, United Kingdom - Promote People

Promote People

Verified Company

Stanton-on-the-Wolds, United Kingdom

2 weeks ago

Posted by:

Tom O´Connor

beBee Recruiter

Description

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This is a contracted position of 37.5 hours per week, providing continuity and secure employment._

Stanton on the Wolds Golf Club, established in 1906, is a private member's golf club with a reputation for delivering a quality experience to our members and visiting golfers alike.

We are a England Golf Championship Venue the club also attracts national, regional & county golf tournaments, for which we were recognised in 2019 when winning England Golf's Championship Venue of the Year award.

The Club is proud of its reputation and food offering and is committed to providing its employees with a progressive vibrant working environment whilst ensuring the highest standards of food and service are maintained.

Perks & Benefits

Sociable working hours, no split shifts
Only occasional late evening shifts
Company contributed pension scheme.
Free car parking
Staff social events
Share of customer tips.
Chef whites/aprons provided.

Overview of Role

We are looking for a Chef with a proven record of leading a small catering team to create fresh and high-quality food; you will drive standards of both food quality, service, and kitchen hygiene.

The position is key to the club management team and as such maintaining effective working relationships with colleagues is integral to the role.

This is an outstanding opportunity for the right person to bring new, exciting ideas to shape and grow a business that has significant potential.

Planning and development of recipes and menus for the restaurant, lounge, and function facilities
Manage kitchen staff to agreed levels, in liaison with the Clubhouse Manager.
Maintain a safe and hygienic working environment, ensure food and safety plan is implemented and correctly documented.
Preparation & delivery of a highquality fresh food service.
Delivery of Club dinners and events.
Knowledge of inventory control procedures, procurement, and cost control.
Knowledge of the practices, methods, and procedures of food preparations; personal hygiene, food handling, sanitation, and safety precautions.
Train and mentor, the kitchen staff.