Friendly Surrey Golf Club recruiting a Head Chef
Puttenham Golf Club is currently seeking a talented and passionate Head Chef to join our team. Situated in the picturesque surroundings, our Clubhouse boasts a welcoming and relaxed atmosphere, serving a diverse range of hot and cold beverages and delicious cuisine crafted from locally sourced ingredients.
Conveniently located just a 10-minute drive from Guildford, nestled in the foothills of the Hogs Back, our club hosts a variety of events throughout the year, including weddings, family celebrations, parties, and meetings, all while maintaining a first-class hospitality experience for our members and visitors.
We prioritize the wellbeing of our staff and offer organized working patterns with no split shifts. If you are a customer-focused Chef with a passion for delivering exceptional food and service, this is an excellent opportunity to thrive and contribute to our team.
Perks & Benefits:
– Salary £40,000 Pa
– Contracted 40 hours per week.
– Company pension scheme and life cover.
– Discounted staff meals.
– Access to the golf course free of charge during off-peak times.
– No split shifts.
– Chef whites provided.
– Free car parking.
– 28 days of holidays including bank holidays
Overview of Role
The successful candidate will oversee the efficient day-to-day running of the kitchen and the preparation and delivery of all food services, ranging from breakfast bacon sandwiches to large evening gala dinners.
As an experienced and creative Chef, you should understand seasonal produce and ingredient sourcing, utilizing fresh local produce to create profitable menus at competitive prices. This skill will be crucial to your success in ensuring profitability for the Club. You will manage a small kitchen team, reporting to the Front of House and Event Coordinator, and demonstrate a thorough knowledge of compliance with food hygiene and Environmental Health Officer standards.
Additionally, you will possess a sound understanding of all costs and charges related to food operations, maintaining food cost of sales and margins at budgeted levels, and excel in stock management and stocktaking.
– An understanding of produce and ingredient sourcing, prioritizing fresh local ingredients at competitive prices whenever possible.
– Designing menus that are both creative and profitable, balancing innovation with cost-effectiveness.
– Developing staff skill sets to ensure that most food is prepared and cooked on-site, maintaining the highest quality standards.
– Implementing efficient stock control measures to minimize waste and optimize inventory management.
– Manage food hygiene, health, and safety policies in collaboration with the Front of House and Event Coordinator.
– Overseeing training and recruitment of kitchen staff.
– Ensuring kitchen and waiting staff maintain a smart, clean appearance and provide courteous service at all times.