Job description The Head Chef will be responsible for assigning work in the kitchen, preparing meals, interviewing and training staff, kitchen inventory management, menu costing and partnering with the Sous Chef to come up with new dishes to add to our menu and for private functions.
Main Duties To have full knowledge of the company food safety and health and safety policy requirements in the kitchen and work to these at all times.
To have full working knowledge of all sections of the kitchen, ensuring that company standards and procedures are met and adhered to at all times.
To ensure all food preparation areas, crockery, cutlery and equipment are clean safe and hygienic to company and food regulation standards at all times.
To take responsibility for the preparation and service of all foods to the agreed specifications ensuring members satisfaction and standards required by the company are met.
To take responsibility for the supervision of kitchen staff ensuring all work is carried out to company and food regulation standards.
To ensure all company operating procedures and standards in place are maintained at all times.
To be responsible for the ordering and issuing of stores, ensuring that all items are stored correctly, maintaining high quality stock rotation, security and control avoiding unnecessary wastage and ensuring expenditure is within budget and avoiding shortages.
To ensure efficient running of the department and assisting the kitchen team where necessary due to volume of work in staff absence or sickness.
To carry out any reasonable instruction as directed by senior members of staff.
To be active in the development and improvements in your department and implementing any necessary changes.
To coordinate and work with the Food & Beverage Manager to ensure that the Food GP and Food related Revenue Targets are met.
To liaise with the Food & Beverage Manager with any kitchen related issues.
To attend regular meetings relevant to your department with the Food & Beverage Manager and the Golf & Events Organiser.
To attend weekly Head of Department meeting.
To be dressed in accordance with Company guidelines, maintaining a high standard of personal hygiene at all times.
To carry out any reasonable instruction as directed by senior members of staff.
To understand the standards set by the kitchen and to work to these standards at all times.
To assist with any duties usually carried out by other members of the kitchen team if requested.
To continuously communicate with senior chefs and management with regard to all work.
To highlight any problems regarding health and safety to a senior member of staff without delay.
To liaise with relevant departments with regard to the efficient operation of your section.
To minimise the abuse and wastage of working plant and to report any equipment or premises damage to maintenance/senior members of staff.
To maintain satisfactory security of all company assets, cash, stock, equipment, fixtures and premises.
To recommend improvements to senior members of staff.
To adhere to all company and statutory requirements regarding fire, health and safety, and hygiene.
To adhere to the Clubs policies and procedures as detailed in the Staff Handbook.
To participate in cross/multi skilled training within your department or other departments as deemed appropriate by your manager.
To maintain a good working relationship with peers and management.
To give full co-operation to any customer requiring assistance, with a prompt, courteous and professional attitude.
To be fully aware of your departments targets and objectives and actively work to achieve them.
To carry out staff induction training for all kitchen staff.
To be active in the training and development of staff to statutory requirements and company set standards and procedures.
To organise and plan labour resources to ensure smooth and efficient running of the department.
To create an environment which actively promotes employees morale and encourages the team to have pride in the area and a high level of commitment.
To produce and implement a plan of promotions to run on a regular basis that will ensure profitability and be consistent with Club standards.
To be aware of all club facilities and amenities available to members and to actively promote these.
To be fully aware of all administration systems in place in your department.
To liaise with the administrator in the procedure of invoices.
OWN TRANSPORT REQUIRED DUE TO RURAL LOCATION Job Types: Permanent, Full-time Pay: £34,000.00-£36,000.00 per year Additional pay: Bonus scheme Benefits: Company pension Cycle to work scheme Discounted or free food Employee discount Free parking On-site gym On-site parking Store discount Experience: Chef: 2 years (required) Work Location: In person TPBN1_UKCT