Join our friendly hospitality team at Brookmans Park Golf Club, set in over 200 acres between Hatfield and Potters Bar. We're looking for a proactive, customer-focused Kitchen Assistant to support all aspects of our catering, including operating our Halfway Hut outlet independently, serving members and visitors with high-quality food and refreshments.
If you have hospitality experience, a positive attitude, and a passion for delivering great service, this is an excellent opportunity to develop your skills in a vibrant setting. Benefits include competitive pay, holiday entitlement, pension, free golf, and ongoing training.
Work approximately 37.5 hours per week, five days out of seven. Join us and be part of a club with exciting future plans!
Location:
Brookmans Park, Hertfordshire
Salary:
Competitive, with overtime opportunities
Hours:
37.5 hours per week, usually five days out of seven
Brookmans Park Golf Club is a well-respected private members parkland golf course set in over 200 acres, conveniently located between Hatfield and Potters Bar. Further information www.bpgc.co.uk
Reporting To
Head Chef
The Role
This position involves food preparation, catering hygiene, and maintaining cleanliness standards, alongside a customer-facing element operating the Halfway Hut outlet independently. The role offers the opportunity to contribute to all areas of our hospitality operation, delivering excellent service and supporting club functions..
Responsible for
Food Preparation and Service
o Prepare and serve high-quality food for members and visitors, ensuring excellent customer experience during all food service operations.
Cleanliness and Maintenance
o Maintain high standards of cleanliness and presentation within the kitchen and Halfway Hut. Complete and record daily, weekly, and monthly cleaning schedules to ensure hygiene compliance.
Customer Engagement and Events Support
o Assist with front-of-house operations and support club events and functions. Build positive relationships with members, visitors, and event clients, handling queries and resolving complaints courteously.
Stock and Waste Management
o Support stock replenishment for the catering outlets, monitor stock levels, and minimize waste through proper stock rotation. Record food wastage for auditing purposes and ensure all food storage areas are locked and secure after service.
Compliance
o Adhere to statutory regulations and club policies related to food safety, health & safety, and hygiene. Ensure proper use of all equipment in accordance with HASAWA regulations, check deliveries against orders, and maintain accurate records of training, processes, and compliance.
The above list is not exhaustive.
Person Specification
Experience and Skills
o Proven experience in hospitality or catering, with strong organisational skills. Ability to handle challenging situations with problem-solving skills. Excellent verbal and written communication skills, capable of liaising effectively with colleagues, members, and clients.
Qualifications and Certifications
o Level 2 and 3 Food Safety certifications, First Aid qualification.
Work Ethic and Approach
o Proactive, enthusiastic, and positive. Passionate about delivering first-class food and service. Customer-focused with high standards of cleanliness, hygiene, and safety. Committed to ongoing professional development and continuous improvement.
Reliability and Trustworthiness
o Dependable, punctual, and trustworthy. Flexible with work times and duties, committed to maintaining high standards and responsibilities.
Working Hours
Normal working week of 37.5 hours, usually five out of seven days per week.
Benefits
Competitive salary and overtime rates.
28 days' holiday annually (including public holidays).
Contributory pension scheme.
Ongoing training and industry qualifications support.
Complimentary golf club membership.
Uniform and Personal Protective Equipment provided.
Job Types: Full-time, Permanent
Pay: 11.80-13.40 per hour
Benefits:
Company pension
Discounted or free food
Employee discount
Free parking
On-site parking
Work Location: In person
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