Get Golfing CIO, a charitable organization dedicated to supporting struggling English golf facilities and preventing club closures, is seeking an experienced Head Chef to join our team. With eleven owned and operated sites, 6,000 members, and over 130,000 unique visitors each year, we are committed to providing enjoyable dining experiences for players and visitors alike. 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.
Job Purpose:
As our Head Chef you will play a key role in our team and food offer development to bring our food to life and helping develop our offer to set us apart in the Golf and Leisure market by producing high quality food, which can be delivered consistently.
To ensure we achieve our commercial objectives and to produce delicious, nutritious food which ensures our customers will keep returning to us on when making their choice of a place to eat.
Main Responsibilities:
To deliver menus that work to a recipe brief, promote our guiding principles and achieve our departmental commercial targets
To input and shape the delivery for site team using your creative flair and understanding of food hospitality and the business drivers.
To ensure the delivering and daily updating/monitoring and accountability of the HACCP & allergen management process
Near miss and accident reporting to ensure Health and Safety standards
Work closely with the Group Executive Chef to document and fully cost and 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
Support both kitchen and operational teams in the execution to ensure the delivery standards match those at concept.
Propose new and innovative methods of food delivery and production to enhance our offer and reduce waste and improve margin.
Use your exacting standards to inspire others to follow and uphold by supporting and coaching in your kitchen
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 calmly, efficiently and competently under pressure
Proven background menus and programs that deliver financial forecasts
Have afirm grasp on margins and optimising food costsand 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, 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.
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