Head Chef

Job Purpose

Responsible for daily food production and banquet functions and events. Implement menus, food purchase specifications and recipes. Accountable for a team composed of chefs and kitchen porters. Responsible for food and labour budgets for the department. Maintain highest professional food quality and food safety standards. The role is 40hrs per week and will include weekends, usual hours of operation are 8am-9pm with some hours differing for this for events.

Benefits:

• As well as a competitive salary, we offer a range of fantastic benefits designed to support your well-being, career growth, and work-life balance:
• Bonus holiday days to reward long tenure - because we truly value commitment.
• Wedding Day off (conditions apply).
• Birthday Day off (conditions apply).
• A paid Volunteer Day to support causes you’re passionate about (available after one year’s service).
• 70% off meals while on duty and 25% off when off-duty.
• Discounted membership for a friend or family member, so your loved ones can enjoy the benefits too (available after probation and on a minimum 16 hours per week contract).
• Access to our Employee Assistance Programme, offering support for any challenges you may face.
• Personal development programs to support growth and for the considerable opportunities in our expanding group.
• Take advantage of our Cycle to Work scheme for a greener commute.
• Exclusive competition opportunities for team members with a golf handicap.
• Wagestream, offering financial flexibility.
• Free parking.
• Uniform provided.

Job Tasks/Duties

• Hires, trains, supervises, schedules and evaluates the work of chefs in department.
• Delivers menus with the Food & Beverage Manager for all food outlets in the Club and for special occasions and events.
• Schedules and coordinates the work of chefs and other kitchen team to assure that food preparation is technically correct, efficient and within budgeted costs.
• Approves the requisition of products and other necessary food supplies in line with CSC food safety.
• Ensures perishable goods are stored correctly and maintains an efficient stock rotation avoiding unnecessary wastage and shortages.
• Ensures that the highest standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times; highlights any problems regarding health and safety to a senior member of team without delay.
• Establishes controls to minimise food and supply waste.
• Delivers recipes and techniques for food preparation and presentation that help to assure consistently high quality with minimal wastage.
• Prepares necessary data projecting annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage team and management meetings.
• Works with the Event Sales Manager on projecting the food production required for special events.
• Cooks or directly supervises the cooking of items that require skilful preparation.
• Works with Food & Beverage Manager to assure that food production output consistently exceeds the expectations of customers.
• Understands and consistently follows proper food safety and hygiene practices.
• Undertakes special projects as assigned by the Food & Beverage Manager.
• To ensure a high degree of personal presentation and hygiene in line with the company’s dress and appearance policy.
• To be a positive ambassador for the Company’s CARE values at all times.

Education and/or Experience

Bachelors degree in culinary arts or other hospitality management degree desirable or: any equivalent combination of food production /management experience and training that provides the required knowledge, skills and abilities.

Licenses and Special Requirements

Professional relevant Certification. Food safety certification min. level 3.

Additional Information

This job description has been prepared as a working document to identify the main areas of responsibility. It is not a definitive statement of duties nor excludes any tasks which may be considered reasonable.