- Be the face of the Golf Club kitchen, leading and inspiring the kitchen and service teams to consistently deliver amazing member and guest experiences.
- Create original and great tasting seasonal food menus in line with modern trends and existing club favourites.
- Motivate the kitchen team to deliver a high standard of food preparation and cooking with focus on consistency of quality.
- Hold regular inspirational product and skill focused training sessions for the kitchen and service teams.
- Lead the recruitment and training of chefs .
- Establish great relationships with food suppliers and work closely with the House Manager to negotiate contracts.
- Ensure the kitchen and halfway hut are compliant with Health & Safety and EHO regulations, adhering to safer food, better business standards and to manage and uphold regular cleaning and kitchen maintenance schedules.
- Work closely with the House Manager, for the effective food operation throughout service and for all events at the club.
- Ensure that systems for stock management are adhered to and that stock levels are maintained with stock rotation taking place.
- Implement and maintain food wastage control within the kitchen and halfway hut.
- Have a sound working understanding of all costs and charges relating to food operations and ensuring food cost of sales and GP margins are maintained.
- Control the operational excellence of a busy and demanding kitchen, maintaining, and improving Standard Operating Procedures for the kitchen and halfway hut and ensuring they are fully understood and followed at all times.
- Control wage percentages in line with demand and budget.
- Oversee all ordering, stock controls and standards operating procedures.
- Participate fully as part of the club management team.
- Attend daily meetings promptly as required and to attend weekly management meetings.
- Be responsible for ensuring all kitchen equipment, including gas safety systems and machinery is regularly serviced, is in working order and all repairs are reported and monitored.
- NVQ Level 3.
- Level 3 Food Safety Awards.
- Minimum 3 years of head chef or relevant experience.
- Awareness of manual handling techniques.
- Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
- Experience of kitchen equipment purchasing and maintenance.
- Experience of dangerous equipment such as knives.
- Exceeding member and guest expectations by achieving targeted satisfaction scores as measured by our feedback surveys.
- Maintaining our 5-star food hygiene rating.
- Manage payroll to revenue percentage in line with targets.
- Contribute to the delivery of the overall House department budget.
- An amazing place to work
- 25 days paid holiday plus statutory bank holidays.
- Performance bonus.
- Life insurance.
- Paid company sick pay.
- Company Pension.
- Free food whilst on shift.
- Free golf.
- Free parking.
- Funded training opportunities.
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Head Chef - Fleet, United Kingdom - North Hants Golf Club Ltd
2 weeks ago
Description
North Hants Golf Club opened in 1904 and is regarded as one of the premier clubs in the South of England. Home to former World number one and U.S Open Champion Justin Rose and host to Open Qualifying and elite amateur events, we are proud of our heritage.
As an employer, we pride ourselves on building an employee-centric culture which focuses on unleashing individuals' talent. Creating an environment that feels safe and can allow our employees to give the best of themselves is where we see the real opportunity to deliver for our members.
Whilst the golf course is our main attraction, high quality food and drink is what our members expect before and after their round of golf and at social and formal club functions, therefore the position of Head Chef is central to our overall success. You will be responsible for overseeing the food and kitchen operations for the Golf Club and will lead and inspire the kitchen and service teams with a culture that delivers an amazing member and guest experience. Menu development will be an important part of this role with a thorough understanding and passion for food, flavours and using local ingredients. A keen eye for local and current food trends will also be integral to the role.
The kitchen operates predominantly during daylight hours, with evening functions mainly on a Friday and Saturday, although not every week. You will predominantly work on a five day out of seven shift pattern including weekends. Reporting to the House Manager, you will be a key part of the management team at the Club and someone who will help maintain and improve our excellent reputation and member experience.
Main duties
Qualifications
Measures for the role:
Benefits
