Head Chef

Get Golfing CIO; Ash; On-site; GBP 40,000 - 42,000; Full time

Job summary

A community-focused charity in the UK seeks an experienced Head Chef to manage kitchen operations, create innovative menus, and uphold quality standards across venues. The ideal candidate should have a passion for food, strong leadership skills, and a background in culinary settings. This full-time role offers an annual salary of £40-42k, requiring flexibility for evenings and weekends. Candidates should be knowledgeable about current food trends and capable of managing kitchen staff effectively.

Qualifications

• Proven background in creating menus that meet financial forecasts.
• Experience in managing waste and stock loss effectively.
• Ability to produce scalable recipe specifications.

Responsibilities

• Develop and update menus to enhance the food offer.
• Ensure health and safety standards are met in the kitchen.
• Collaborate with sales and marketing to deliver a consistent vision.

Skills

Culinary creativity

Ability to work under pressure

Knowledge of food trends

Strong influencing skills

Natural coaching ability

Job description

Overview

Get Golfing CIO, a charity with a mission to make golf more accessible for all, is seeking an experienced Head Chef to join our team.

This is an exciting opportunity to work for a thriving and dynamic organisation which manages and operates 13 sites with 7,000 members and over 160,000 visitors each year.

The successful candidate will be part of a £20m revenue company of 400 people which reinvests profits from its operations into its venues, courses, the development of its people, and importantly, community oriented charitable initiatives local to its sites.

Our model is to maximise revenue through memberships, golf days, events, functions, and F&B. We say that “our courses are for golfers while our clubhouses are for everyone”.

Please see: https://www.getgolfing.org

Role Purpose

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.

This is a full-time position at £40-42k per year based on experience. This role requires you to be available evenings and weekends.

Responsibilities

• To input and shape the brief for site teams using your creative flair and understanding of food hospitality and the business drivers.
• To produce menus to respond to a recipe brief which develops our offer, meet our guiding principles, and achieve our commercial expectations.
• To ensure the delivering and daily updating/monitoring and accountability of the allergen management process · Near miss and accident reporting to ensure achievement of Health and Safety standards
• Develop recipes within the capability and equipment as set by the ingredients and site teams and where relevant support the kitchens across the group and in their professional development ·
• To ensure the delivering and daily updating/monitoring and accountability of the allergen management process ·
• Near miss and accident reporting to ensure achievement of Health and Safety standards ·
• Work closely with the Group Catering Manager to document and fully cost and document 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 across all sites

Requirements

Essential that they have an innate feel for what will make our food direction different

• 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
• Ability to work efficiently and competently under pressure
• Proven background menus and program’s that deliver financial forecasts
• Have a firm grasp on margins and optimising food costs and 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, yet 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.