Head chef Work, Jobs in Wisley, Sry (with Salaries)

Head Chef
St George's Hill Golf Club —Weybridge
- £40,000 - £45,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply
Executive Chef
Restaurant Associates —Woking
- Up to £64,000 a year
- Overtime
- Hospitality
- Cooking
- Presentation skills
- Employee discount
Head Chef
No. Fifty Cheyne —South West London
- £60,000 - £70,000 a year
- Full-time
- Cooking
- In-person
- Restaurant experience
- Employee discount
Quick apply
13d
Head Chef
TRG Concessions - Wagamama Cobham - Manager —Cobham
- £15.24 - £18.00 an hour
- Full-time
- Hospitality
- Culinary experience
- Leadership
- Employee discount
Quick apply
Head Chef
Bear, Cobham —Cobham
- Full-time
- Organisational skills
- Communication skills
- Employee discount
Quick apply
9d
Head Chef
Bistro C —West End of London
- £70,000 - £80,000 a year
- Full-time
- Cooking
- In-person
- Leadership
Quick apply
12d
Head Chef
Young's - Surrey —Chilworth
- Up to £47,000 a year
- Full-time
- Organisational skills
- Communication skills
- Employee discount
Quick apply
Head Chef
The Telegraph —Putney
- Up to £58,000 a year
- Full-time
- Culinary experience
- Cooking
- Leadership
- Employee discount
- Referral programme
Quick apply
Head Chef
Ardent Pub Group —London
- £60,000 - £70,000 a year
- Cooking
- Restaurant
- Kitchen experience
- Annual leave
- Employee assistance programme
Quick apply
Head Chef
Holiday Inn London Shepperton —Shepperton
- £54,000 a year
- Full-time
- Hotel
- Communication skills
- Employee discount
Quick apply
3d
Head Chef
BaxterStorey UK —London
- Up to £55,000 a year
- Full-time
- Hospitality
- Cooking
- Communication skills
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
HiStory Hospitality —Slough
- £70,000 a year
- Full-time
- Cooking
- Hotel
- Restaurant
Quick apply
Head Chef
Cacciari's Company —Soho
- £50,000 - £60,000 a year
- Full-time
- Management
- Cooking
- Organisational skills
- Employee discount
Quick apply
Executive Head Chef
Big easy restaurants —London
- Full-time
- Culinary experience
- Cooking
- Project management
Quick apply
Head Chef
Lexington Catering —London
- £45,000 - £50,000 a year
- Full-time
- Customer service
- Cooking
- Leadership
Quick apply
Head Chef
Inception Group —London
- From £45,000 a year
- Full-time
- Culinary experience
- Cooking
- In-person
- Employee discount
Quick apply
11d
Head Chef
KUDU —London
- £55,000 - £72,000 a year
- Weekend availability
- Bar
- Cooking
- Leadership
Quick apply
Head Chef
Metropolitan Police Hayes Sports Club Ltd. —Bromley
- £45,000 - £50,000 a year
- Full-time
- Hospitality
- Cooking
- In-person
- Employee discount
Quick apply
2d
Head Chef
Apiarium Limited T/A The Beehive —Egham
- £35,000 - £40,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply
8d
Head Chef
Holroyd Howe —London
- £55,000 a year
- Full-time
- Cooking
- Team management
- Contracts
- Employee assistance programme
- Employee discount
Quick apply

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Head Chef

St George's Hill Golf Club
Weybridge

Quick apply

Job details

Permanent | Full-time
£40,000 - £45,000 a year

Benefits

Discounted or free food
Company pension
On-site parking

Qualifications

Hospitality
Culinary experience
Cooking
NVQ
Food Hygiene Certificate
Level 3 Food Hygiene Certificate
Leadership
Communication skills
Kitchen experience

Full job description

About Us
As one of the world’s top 100 golf courses, St George’s Hill Golf Club is dedicated to providing a hospitality experience that complements our outstanding course. Our F&B operation generated £1.3 million in turnover in 2025, and we continue to invest in people, product, and infrastructure to maintain the high standards expected by our members and the many guests who visit the Club each year.

We are now seeking an experienced Head Chef to join our passionate team of chefs and help further elevate our food o1ering. The selected candidate will report directly to the Executive Chef and the Club Operations Manager.

Role Overview
As Head Chef, you will play a key role in supporting the Executive Chef in the day-to-day running of the Club’s two kitchens and overall food operation. You will assist with preparation, service, menu development, and team supervision, ensuring that every dish reflects the high culinary standards expected.

The Still Room kitchen (Ground Floor – Bar Menu) operates seven days a week, serving breakfast, lunch and bar snacks. Opening hours are 07:00–18:00 in Summer and 07:00–16:00 in Winter.

The Main Kitchen operates flexibly to meet business needs and regularly hosts our popular Sunday Carvery lunches. During the season, it provides lunch service on Mondays, Wednesdays, and Thursdays, supporting match meals, section events, corporate and society golf days.

While the Club does not offer a regular dinner service, flexibility is essential as we host a circa 20 evening events throughout the year, for both members and guests.

Key Responsibilities

Support the Executive Chef with menu development, dish costing, GP control, food preparation, and the smooth day-to-day running of both kitchens.
Assume responsibility for the kitchen in the Executive Chef’s absence.
Consistently prepare and deliver high-quality dishes, ensuring an exceptional dining experience for members and their guests.
Lead, motivate, and support the team, including overseeing training, performance standards, and professional development.
Monitor stock levels, support ordering processes, and minimise waste through effective stock rotation and e1icient kitchen management.
Be personally responsible for full compliance with all Health & Safety, Food Safety, and HACCP requirements, including accurate record-keeping and daily checks, and oversee the team’s adherence to all safety protocols.

Qualifications & Requirements

Previous experience in a golf club or similar environment is not essential but would be advantageous.
Proven experience as a Head Chef or Senior Sous Chef.
Minimum of 5 years’ experience in a professional kitchen, ideally with exposure to fine dining and high-volume service.
Strong command of culinary techniques and presentation standards.
Demonstrated leadership skills with experience managing and developing kitchen teams.
A passion for food, creativity, and the ability to incorporate seasonal and modern culinary trends into menus.
Excellent communication and interpersonal skills, with a professional and collaborative approach.
Relevant culinary qualifications (e.g. NVQ, City & Guilds or equivalent).
Level 3 Food Hygiene qualification.

What We Offer

Generous salary package and pension scheme
Average 45-hour working week
20 days’ holiday plus bank holidays
Uniform and meals provided
Monthly staff gratuities
Annual staff fund payment

Please submit your CV and a cover letter outlining your culinary experience to: Tristan McIllroy (Club Operations Manager)
Email: [email protected]

Deadline for applications: Friday 10 July, 2026.

Pay: £40,000.00-£45,000.00 per year

Benefits:

Company pension
Discounted or free food
On-site parking

Work Location: In person

Quick apply

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