Job Description

Job Summary:

The Head Chef is responsible for overseeing the kitchen operations and ensuring that all dishes meet the quality standards of the clubhouse. This leadership position requires expertise in both culinary arts and kitchen management. The Head Chef will supervise and lead a team of kitchen staff, maintain food safety standards, create and innovate menu items, and ensure that the kitchen operates efficiently and profitably.

Desirable Attributes:

- Works well within a team environment.

- Creative, with an eye for innovation and detail in both taste and presentation.

- A strong work ethic, with the ability to lead by example and inspire others.

Key Responsibilities:

Leadership and Management:

- Lead, motivate, and manage kitchen staff to ensure smooth and efficient operation of the kitchen.

- Train, mentor, and develop junior chefs, line cooks, and kitchen assistants.

- Schedule shifts and manage staffing levels to meet operational needs.

- Foster a collaborative and positive work environment.

Menu Creation and Innovation:

- Develop and refine the clubhouse's menu, ensuring dishes are creative, innovative, and aligned with the clubhouse's concept.

- Experiment with new ingredients, cooking techniques, and presentation styles.

- Work with the Clubhouse Manager to align the menu with seasonal trends, social and sporting events and themes and customer preferences.

Food Quality Control:

- Ensure all dishes meet the highest quality standards in terms of taste, presentation, and consistency.

- Supervise food preparation and cooking methods to maintain the quality and safety of all items.

- Monitor portion sizes, presentation, and food storage procedures to avoid waste and maintain food quality.

Health and Safety Compliance:

- Ensure all kitchen operations comply with health and safety regulations, including food safety standards, cleanliness, and sanitation.

- Maintain proper food storage, handling, and sanitation protocols.

- Oversee regular inspections and audits to ensure compliance with safety standards.

- Use Ground 2 Control for Health & Safety Compliance and logging info.

Inventory and Cost Control:

- Manage inventory, order supplies, and ensure that all kitchen equipment is well-maintained and in good working condition.

- Work with the Clubhouse management team and stock taker to manage food costs, minimize waste, and maximize profitability.

- Negotiate with suppliers and vendors to ensure quality ingredients are sourced at competitive prices.

- Create accurate food costings to meet the Club's allocated GP%.

Collaboration with Front of House:

- Communicate effectively with front-of-house staff to ensure that food orders are fulfilled in a timely manner.

- Work with the Clubhouse manager and service team to ensure a smooth and efficient flow of service, especially during peak hours.

- Handle customer feedback, ensuring any complaints related to food quality or service are addressed professionally & promptly. Feedback to be relayed to the Clubhouse Manager for continuity.

Physical Requirements:

- Ability to work long hours on your feet in a fast-paced kitchen environment.

- Ability to lift heavy items up to 20kg and move around the kitchen efficiently.

- Ability to work in a hot, noisy, and sometimes stressful environment.

St Enodoc Golf Club is an equal opportunity employer and celebrates diversity in the workplace. We are committed to creating an inclusive environment for all employees.

Job Type: Full-time

Pay: 30,000.00-35,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Free parking
Ability to commute/relocate:

Wadebridge PL27 6LH: reliably commute or plan to relocate before starting work (required)
Application question(s):

If you live further than 20 miles from PL27 6LD, could you please briefly describe your estimated commute time or ability/plan to relocate.
Experience:

Catering: 3 years (required)
Licence/Certification:

Driving Licence (preferred)
Work Location: In person