Job Summary
We are seeking a dynamic and passionate Head Chef to lead our culinary team and elevate our dining experience. As the creative force behind our kitchen, you will oversee all food preparation, ensure exceptional quality standards, and inspire your team to deliver memorable meals. Your leadership will drive innovation, uphold food safety protocols, and foster a vibrant, collaborative kitchen environment. This role offers an exciting opportunity to shape the culinary direction of our establishment while maintaining high standards of hospitality and service excellence.
JOB TITLE: Head Chef
REPORTS TO: General Manager and/or Bar & Catering Manager
RESPONSIBLE FOR: Overseeing the day-to-day running of the kitchen and be able to manage, lead, motivate, train and develop the team. Responsibilities will include menu planning, managing the financial aspects enabling business success, purchasing, health and safety including food hygiene procedures.
THE CLUB: Is located north of the city of Plymouth in the county of Devon closely bordering Cornwall in the heart of the south west. It plays a regular role in the Devon County Golf Union annual calendar. Established in 1904, the Club enjoys a wealth of tradition whilst embracing a modern approach. It is widely regarded as one of the finest golf courses in Devon, supported by enviable catering in our traditional Clubhouse and a well-established highly regarded team of PGA Professionals.
BACKGROUND: The successful candidate will enjoy an autonomous working environment. The role is salaried, permanent and full time (40hrs) and includes weekend and evening work, though the Club embraces a flexible approach to working. Yelverton Golf Club is an equal opportunities employer and is led by a progressive Board and General Manager.
MAIN DUTIES & RESPONSIBILITIES
Service
· Controlling and directing the food preparation process
· Approving dishes before they reach the customer.
· Managing and working closely with other Chefs
· Creating menu items, recipes and developing dishes ensuring variety and quality
· Determining food inventory needs, stocking and ordering
· Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
· Being responsible for health and safety
· Being responsible for food hygiene practices
· Communicate regularly, in a timely and appropriate basis with staff, clubhouse staff, members, Bar & Catering Manager and/or the General Manager [this will include daily ‘Specials’ posts (as necessary), attendance at House and Operational Management meetings].
Budgeting
· Delegated responsibility for the management of the kitchen budget, with the Bar & Catering Manager/General Manager ensuring appropriate controls, checks and balances are in place.
· Manage financial resources specific to the operation of the kitchen including food and hygiene purchases (purchases will include cleaning equipment, paper towels and bathroom supplies)
· Provide analytical information (pricing rationale) to the Bar & Catering Manager / General Manager
· Agree %GP with the General Manager on an annual basis.
· Maintain appropriate levels of supplies ensuring the same and effective control of all stored materials and grounds maintenance products.
Staff
· Delegate and allocate work to the cheffing team
· Manage the catering team during functions
· Communicate effectively and supervise the cheffing team in the duties, ensuring all works are carried out in a safe manner and to the highest of standards
· With the General Manager identify team and individual development needs and opportunities, providing support and guidance and adequate development activities to support the individuals.
· With the General Manager organise performance appraisals of the team at no greater than annual intervals
· Carry out inductions with new members of the cheffing team as and when appropriate.
· Report leave requests to the General, or Bar & Catering, Manager
· Report weekly hours of part-time staff to the Bar & Catering Manager/General Manager
· Report any matters of a potential disciplinary nature to the General Manager and support the General Manager in any disciplinary or investigative procedures.
Standards
· Utilise Member, visitor, staff and Management feedback to identify improvements to the catering offer.
· Ensure the correct procedures are followed regarding the use of all kitchen appliances and equipment.
· Collect, record, report, communicate and utilise data from the catering offer to inform practice, menu development and specials offered.
· Regularly report to the General Manager on the kitchen operation
· Promote the Club, via the Bar & Catering Manager, through regular positive posting to approved social media platforms.
· Take all reasonable steps to protect the health, safety and welfare of all employees by following legislative guidelines for the preparation, use and disposal of food stuffs and cleaning equipment, the safe use of kitchen equipment, and by promoting safe working practices in areas of operation of the kitchen.
· Ensure that all faults and defects relating to the condition of the kitchen are reported to the General Manager and any reasonable actions acted upon in an urgent manner.
· Communicate risks and hazards to the General Manager
· Comply with Club policies, rules and procedures at all times.
· Work as part of a team and actively demonstrate a willingness to support and achieve the overall Club objectives.
· Keep abreast of modern advances in food offers, delivery, preparation in catering, undertaking Continuous Professional Development in line with the current and changing requirements of the role.
General
· To be proactive in driving improvements across all areas of the Club aligned to the progressive nature of the Club.
· To take responsibility for the security of the kitchen area, further ensuring appropriate controls are in place to ensure the security of the area at all times.
· Have a thorough understanding of Club theft preventative procedures, ensuring the emergency call out list is up to date and an up to date list is retained for key contact details for keyholders, ensuring only authorised key holders have access to secure Club premises.
Join us as our Head Chef and bring your culinary vision to life! Your leadership will inspire creativity in the kitchen while ensuring every dish delights our guests. We value energetic professionals dedicated to excellence in hospitality—ready to make a lasting impact through exceptional food and team collaboration!
Pay: £27,000.00-£31,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Work Location: In person
