* A proven track record in the production of high quality food in a busy environment
* Demonstrable ability in leading, motivating and training a team
* Financial awareness e.g. menu costing, achievement of margins and effective staff rotas
* Full up to date knowledge of statutory food safety legislation
Responsibilities and Duties:
* The management and running of the Kitchen and team of Kitchen Staff
* Liaison with the Bar & Catering Manager and Front of House Staff to provide excellent customer service
* Stock control including ordering and negotiating with suppliers and using local produce where appropriate
* Menu production in liaison with the General Manager
* Liaison with members to agree catering requirements for functions
* Cost control
* Identify opportunities to grow the catering turnover e.g. themed nights and special menus
* Ensuring compliance with all legislation and recognised best practice.
Qualifications and Skills:
* Previous experience in leading and managing a kitchen is essential
* Proven track record of catering for large numbers at function events
* Level 2 Diploma in Professional Cookery (awarded by ASET and City and Guilds) or equivalent
* Previous Golf Club experience (preferred but not essential)
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