Job Summary
North Hants Golf Club opened in 1904 and is regarded as one of the premier clubs in the South of England. Home to former World number one and U.S Open Champion Justin Rose and host to Open Qualifying and elite amateur events, we are proud of our heritage.
Whilst the golf course is our main attraction, high quality food and drink is what our members expect before and after their round of golf and at social and formal club functions, therefore the position of Sous Chef is vital to our overall success.
As Sous Chef you will be responsible for overseeing the food and kitchen operations for the golf club and will lead and inspire the kitchen and service teams in the absence of Head Chef with a culture that delivers an amazing member and guest experience 7 days a week.
Menu development will be an important part of this role with a thorough understanding and passion for food, flavours and using local ingredients. A keen eye for local and current food trends will also be integral to the role.
The kitchen operates predominantly during daylight hours, with evening functions mainly on a Friday and Saturday, although not every week. You will predominantly work on a five day out of seven shift pattern including weekends. Reporting to the Head Chef, you will be a key part of the kitchen team at the Club and someone who will help maintain and improve our excellent reputation and member experience.
Responsibilities
- Leading and inspiring the Junior kitchen team and service teams to consistently deliver amazing member and guest experiences.
- Help creating original and great tasting seasonal food menus in line with modern trends and existing club favourites.
- Lead and motivate the Junior kitchen team to deliver a high standard of food preparation and cooking with focus on quality and consistency.
- Establish great relationships with food suppliers and work closely with the Head Chef to negotiate contracts.
- Ensure the kitchen and halfway hut are compliant with Health & Safety and EHO regulations, adhering to Safer Food, Better Business standards and to manage and uphold regular cleaning and kitchen maintenance schedules.
- Ensure that systems for stock management are adhered to and that stock levels are maintained with stock rotation taking place.
- Control the operational excellence of a busy and demanding kitchen, maintaining, and improving Standard Operating Procedures for the kitchen and halfway hut and ensuring they are fully understood and followed at all times.
- Efficiency in ordering, stock controls and standard operating procedures.
- Participate part of the club management team in the absence of Head Chef.
- Be responsible for ensuring all kitchen equipment, including gas safety systems and machinery is regularly checked and in working order and all repairs are reported.
Skills and Qualifications
- Excellent communication skills.
- NVQ Level 3.
- Food Safety Qualification.
- Minimum 2 years of Senior CDP experience or an experienced and talented Junior Sous Chef.
- Awareness of Control of Substances Hazardous to Health Regulations (COSHH) HACCP.
- Experience of kitchen equipment maintenance.
- Experience of dangerous equipment such as knives.
Job Type: Full-time
Pay: £34,500.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Flexible schedule
- Free parking
Application question(s):
- Describe what makes you a great chef and leader ?
Education:
- GCSE or equivalent (preferred)
Language:
Work authorisation:
- United Kingdom (required)
Work Location: In person
