Key responsibilities of the Head Chef include assigning kitchen work, meal preparation, staff interviewing and training, inventory management, menu planning, and collaborating with the Sous Chef to create new dishes.
Main Duties
* Ensure full compliance with company food safety and health and safety policies.
* Maintain thorough knowledge of all kitchen areas, adhering to company standards and procedures.
* Ensure cleanliness, safety, and hygiene of food preparation areas, crockery, cutlery, and equipment.
* Supervise kitchen staff, ensuring work is carried out to company and food regulation standards.
* Manage inventory, ordering, and issuing of stores, maintaining quality stock rotation and control.
* Coordinate with the Food & Beverage Manager to meet food revenue targets and resolve kitchen-related issues.
* Attend relevant meetings and maintain high standards of personal hygiene and attire.
* Assist with other kitchen duties as requested and recommend improvements to senior staff.
* Maintain security of company assets, report equipment damage, and adhere to fire, health, and safety regulations.
* Participate in cross-training, promote employee morale, and encourage team commitment.
* Organize labour resources, create promotional plans, and actively promote club facilities and amenities.
Liaise with the administrator for invoice procedures and promote club standards.
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