Job Description

Bar & Catering - Head Chef

Calcot Park Golf Club - Reading

Overall management of the kitchen, function catering operation, golf clubhouse food service, halfway hut, and staff meals.

You will lead the kitchen team ensuring you have the required coverage for busy periods, with an eye to staffing and food costs. Alongside the sous chef, you will ensure kitchen rotas are complete and provide time off as required. You will encourage the growth and development of the team, delivering on both quality and operational requirements. This is a busy role working with an established team.

Working Hours: 45 hours (per week) - Our service is orientated to daytime and early evening service (7-days per week), and occasional late nights. Works rotas are based primarily on a 5/7 split. Weekend work is expected.

MAIN DUTIES:

Main duties and tasks include (but not limited to):

To be responsible for the efficient running of all food outlets on a day-to-day basis, responsible for the quality of food and profitability of production, including Restaurant, Banqueting/Events, Club House Menu, and Halfway Hut.

To be fully conversant with all Food Hygiene legislation to ensure compliance, carrying out spot checks on food items to ensure date labelling is in place and effective.

Ensure cleaning schedules are used, effective, maintained, filed, and recorded.

In conjunction with the General Manager, to monitor and evaluate standards within the Kitchen, ensuring standards are always adhered to.

To develop new dishes and menus are introduced, fully specified, and photographed.

Be fully aware of the venue's current activities and business targets, particularly with reference to the current and forecasted revenue streams.

To be aware of stock levels of food ensuring the relevant menu items are available for production, wastage kept to a minimum achieving required food GP.

Encourage efficient and effective inter-departmental communication to promote a climate of teamwork and motivation.

Attend the weekly HOD meetings, and any other meeting deemed necessary.

Communicate positively with colleagues and Management to ensure effective teamwork and high morale.

Ensure that Brand Standards and legal standards for cleanliness are maintained within the Kitchen to ensure that any maintenance issues within the Kitchen are reported through to Management and rectified as soon as possible.

Support and action HR, recruitment, and employee relations issues.

To maximise productivity, minimise waste of man hours through effective rostering, ensuring no unnecessary overtime, casual or agency staff.

Responsible for inspecting all kitchen areas, cold rooms and equipment reporting to Management any defects or breakdowns.

CUSTOMER SERVICE

To create a friendly and professional Kitchen team to assist the entire F&B department in ensuring all customers are treated in a professional, friendly, and courteous manner in line with Brand Standards.

To be a good example of the Kitchen dress code and appearance standards - ensuring that you and your team comply.

Ensure communication procedures are effective and efficient on a day-to-day basis, so that service standards are not compromised.

To promote and report all guest feedback received from guests and implement continuous improvement, measuring results.

Actively consider prevention, recovery, and investigation of any complaints.

This and Person Specification is not exhaustive and reasonable flexibility is expected to meet the changing needs of the business; it will be reviewed and may be updated from time to time in conjunction with the post holder.

SKILLS/QUALIFICATIONS

The ideal candidate will be to demonstrate experience of:

Working in a similar background, within a fresh food led kitchen team, be it in a sports/member's club, hotel, restaurant, or gastro pub environment.

Have experience managing teams and have the skills to enthuse & engage junior chefs.

Be able to work under own steam, as there are times this is a one chef kitchen, on the quieter days.

Have experience in menu planning, stock control & kitchen management.

Have the drive and desire to push yourself every day.

You will have:

Previous experience as Head Chef/Kitchen Manager.

Minimum Level 2 Food Safety & Hygiene Qualification.

Professional Cookery/Food Production & Cooking qualification or equivalent.

Innovative, able to use initiative and embraces change.

Positive outlook and demonstrates professionalism.

Able to work in a busy environment and deliver excellent standards in all areas.

Passionate about great food, service & delivering the customer promises.

Sound knowledge of and able to manage all HSE requirements for the role.

Good communication skills to be able to liaise with peers, customers, clients and stakeholders.

REPORTS TO:

General Manager

SALARY:

Commensurate with experience.

PERKS

Company contributed pension scheme

Paid company sick pay (after probation)

Free food on duty

Free personal use of facilities including golf

Funded training opportunities

Equal Opportunities

Calcot Park Golf Club is an equal opportunity employer. All aspects of employment, including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, colour, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression.

Ability to commute/relocate:

Reading: reliably commute or plan to relocate before starting work (required)

Work Location: In person

Job Type: Full-time

Pay: From 26,385.52 per year

Benefits:

Company pension Discounted or free food
Schedule:

Day shift Night shift Weekend availability
Ability to commute/relocate:

Calcot RG31 7RN: reliably commute or plan to relocate before starting work (preferred)
Work Location: In person

Expected start date: 05/05/2025