Head Chef

Position Overview

We are seeking an experienced and passionate Head Chef to join our progressive members' golf club that not only provides for its members but also for visiting guests and the local community. The successful candidate will be responsible for leading our kitchen operations and elevating our culinary offerings to become one of the finest golf club dining experiences in the South of England. This role requires exceptional culinary expertise combined with strong commercial acumen and leadership abilities.

Reporting Structure

• Primary reporting line to the House Manager, who oversees all clubhouse operations and service standards
• Secondary reporting line to the General Manager in the House Manager's absence, ensuring continuous operational oversight

Key Responsibilities

Kitchen Leadership & Team Management

• Lead, mentor, and manage the kitchen team effectively, including conducting regular performance reviews, identifying training needs, and developing talent within the brigade
• Create and manage staff rotas to ensure appropriate coverage for 7-day operations (7:30 AM - 9:00 PM), considering peak periods, events, and seasonal variations in business levels
• Conduct regular team training and development sessions covering culinary skills, health and safety, food hygiene, and service standards
• Foster a positive kitchen culture focused on excellence and collaboration, maintaining clear communication channels and promoting a supportive working environment
• Manage recruitment, training, and development of kitchen staff at all levels

Menu Development & Food Quality

• Design and regularly update seasonal menus and specials boards that appeal to our membership, incorporating member feedback and current culinary trends whilst respecting traditional club favourites
• Ensure consistent, high-quality food preparation and presentation across all service periods, from breakfast through to dinner service
• Develop and maintain detailed recipe specifications and costing sheets for all menu items, ensuring standardisation across the kitchen team in taste and presentation as well as being aware of all allergens
• Source high-quality ingredients from reliable suppliers, with emphasis on seasonal and local produce where appropriate
• Drive innovation while maintaining classic club favourites, balancing member expectations with contemporary dining trends
• Implement quality control measures across all food service areas, including regular taste tests and presentation reviews
• Create and oversee special menus for matches, golf societies, events, private functions, and seasonal celebrations

Financial Management

• Manage food costs and maintain target gross profit margins through effective purchasing, portion control, and waste management
• Conduct regular menu costing and pricing reviews, ensuring profitability whilst maintaining value for members
• Monitor and control kitchen labour costs, including effective rota management and overtime control
• Manage stock levels and minimise waste through proper storage, stock rotation, and inventory management
• Work within agreed budgets and achieve financial targets set by the club management
• Maintain accurate records for all financial aspects of kitchen operations, including monthly stock takes
• Prepare and present monthly reports on kitchen performance metrics

Supplier Management

• Build and maintain relationships with quality suppliers, ensuring consistent product quality and reliable service
• Negotiate favourable terms while maintaining quality standards, including regular price reviews and contract negotiations
• Regular review of supplier performance and costs, maintaining a preferred supplier list
• Ensure timely delivery of products and resolve any supply issues promptly
• Source alternative suppliers when necessary, maintaining a backup supplier list for critical ingredients
• Implement and maintain a robust ordering system with clear procedures and controls

Health, Safety & Compliance

• Maintain the highest standards of food safety and hygiene throughout the kitchen operation
• Ensure full compliance with Environmental Health regulations, maintaining a minimum 5-star food hygiene rating
• Conduct regular kitchen safety audits and implement any necessary improvements
• Maintain up-to-date documentation for all food safety procedures, including temperature controls and cleaning schedules
• Implement and monitor HACCP procedures, ensuring all staff understand and follow these protocols
• Ensure staff training in food safety and hygiene standards is current and documented
• Manage allergen information and controls, ensuring accurate communication to front-of-house staff

Required Qualifications & Experience

• Minimum 5 years' experience as a Head Chef or Sous Chef in a similar environment, preferably within private members' clubs or high-end restaurants
• Level 3/4 Food Safety Qualification (or commitment to achieve within 6 months of appointment)
• Strong financial acumen and demonstrated experience in budget management within a substantial food operation
• Proven track record of menu development and implementation, with evidence of successful menu launches
• Experience in high-volume catering and fine dining, demonstrating versatility in culinary skills
• Strong leadership and team management skills, with experience managing a brigade of at least 3 chefs
• Excellent organisational and communication skills
• Knowledge of current food trends and modern cooking techniques, balanced with classical culinary training

Personal Qualities

• Passionate about food and service excellence, with a genuine enthusiasm for developing others
• Strong leadership and motivational skills, capable of inspiring a team to achieve high standards
• Ability to work under pressure and maintain high standards during busy service periods
• Creative approach to menu development, whilst maintaining commercial awareness
• Commercial awareness and business acumen, understanding the balance between quality and profitability
• Excellent communication and interpersonal skills, able to interact professionally with members, colleagues, and suppliers
• Professional appearance and manner, representing the club's values and standards
• Flexible approach to working hours, including evenings, weekends, and holiday periods as required

Working Hours

• Full-time position covering a 7-day operation
• Kitchen operating hours: 7:30 AM - 9:00 PM
• Flexible scheduling required to accommodate business needs, including member events and functions outside of regular business hours.
• Management of own and team rotas, ensuring appropriate coverage across all service periods
• Expected to work 40-45 hours per week, split over 5 days out of 7

Benefits Package

• Competitive salary commensurate with experience
• Performance-based bonus scheme linked to kitchen financial performance and member satisfaction
• Company pension scheme with employer contributions
• Professional development opportunities, including external training and development courses
• Staff meals on duty
• Chef whites and safety shoes provided
• 28 days annual leave including bank holidays
• Staff discount on golf shop merchandise
• Use of club facilities during off-peak periods (subject to club rules)

How to Apply

Qualified candidates should submit:

• Detailed CV highlighting relevant experience and achievements
• Cover letter explaining your interest in the position and suitability for the role
• Portfolio of sample menus and photographs of signature dishes (if available)
• Professional references from previous employers
• Current food hygiene certificates and relevant qualifications

Applications should be submitted to David Green, General Manager via emailor posted to Basingstoke Golf Club, Down Street, Dummer, Hampshire. RG25 2AD.

Equal Opportunity Employer: Basingstoke Golf Club is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment.