Head Chef

The Head Chef plays a crucial role in ensuring the highest standards of quality and service are maintained across our venues. Reporting to the General Manager, the Head Chef will have the opportunity to showcase their culinary creativity, manage kitchen staff, and lead the development and implementation of new menus.

• To input and shape the brief for site teams using your creative flair and understanding of food hospitality and the business drivers.
• To produce menus to respond to a recipe brief which develops our offer, meet our guiding principles, and achieve our commercial expectations.
• To ensure the delivering and daily updating/monitoring and accountability of the allergen management process · Near miss and accident reporting to ensure achievement of Health and Safety standards ·
• Develop recipes within the capability and equipment as set by the ingredients and site teams and where relevant support the kitchens across the group and in their professional development ·
• To ensure the delivering and daily updating/monitoring and accountability of the allergen management process ·
• Near miss and accident reporting to ensure achievement of Health and Safety standards ·
• Work closely with the Group Catering Manager to document and fully cost and document all recipes and ingredients and deliver the business strategic objectives.
• To work collaboratively with the Club House teams, Sales and Marketing to see our shared vision through to reality in a consistent manner across all sites

Requirements

The ideal candidate

• Open to candidates from a variety of backgrounds, possible options include B&I contract catering, hotels, restaurants, sports and leisure sector.
• Passionate about making a difference
• An up-to-date knowledge of food trends
• Computer literate
• Ability to work efficiently and competently under pressure
• Proven background menus and program’s that deliver financial forecasts
• Have a firm grasp on margins and optimising food costs and customer delight
• Experience of managing waste and stock loss
• Experience of producing scalable recipe specifications
• Experience in delivering training sessions that inspire that include training, production, serving guides, merchandising guidelines for operational colleagues
• A natural coach, with a proven background in developing others
• Creative, yet process led & methodical approach
• Strong influencing skills across a variety of levels
• Ability to communicate at all levels & partners with multiple stakeholders understanding their needs in order deliver the business goals.
• Maintain and uphold best practice for food safety, cleanliness, allergen-awareness and health and safety in the workplace.

• Pension Plans
• Training & Development
• Free Golf
• 50% discount on food and beverage
• Staff referral programme