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HEAD CHEF
REPORTING TO: Centre Manager
BASED: Kitchen
ABOUT RIVENHALL OAKS GOLF CENTRE
Rivenhall is a longstanding golf centre with two 9 Hole Golf Course, a driving range, crazy golf, a golf shop and Oaks Lounge (restaurant & bar) and Oaks Pavilion (events space).
With the recent refurbishment of the Oaks Lounge and expansion of events/functions, we are looking to hire a head chef who will drive our aspirations to grow and offer our customers fantastic service.
JOB PURPOSE
As Head Chef you will oversee the day-to-day running of the kitchen and be able to manage, lead, motivate and develop the team. You will play a pivotal role in banqueting, preparing high quality fresh produce and deliverance of an exceptional standard of cuisine for our bridal parties and various other events. You will be part of team that delivers exceptional dining experiences in a vibrant and family-friendly atmosphere. RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:
Ensure the highest possible standards of training in service, quality, and product knowledge.
Ensure that the highest standards of health & safety and food hygiene are established and maintained, including compliance with HACCP regulations.
Menu development, production planning, and stock management.
Ensuring compliance with all statutory regulations.
Establishing excellent communication and relationships between front-of-house and other areas of the business.
Carrying out all purchasing requirements within agreed budgetary guidelines.
Implement and review all stock loss prevention controls and develop practices specific to the needs of the business.
Ensuring that the kitchen is maintained to the highest standard possible, including ongoing housekeeping and planned maintenance.
Training and mentoring kitchen staff to ensure a strong and capable team.
Overseeing food preparation, presentation, and service to maintain high-quality standards.
QUALIFICATIONS:
NVQ Level 3 in Professional Cookery or equivalent (preferred but not essential).
City & Guilds Diploma in Professional Cookery (preferred but not essential).
Level 2 or 3 Food Safety & Hygiene Certificate (mandatory).
HACCP (Hazard Analysis and Critical Control Points) knowledge.
First Aid at Work certification (desirable).
SKILLS:
Proven menu development skills
Proven team leadership and mentoring skills
Strong team-building and training skills
Excellent commercial skills, including margin control, supplier negotiation, and stock management
Excellent time management and organisational skills
Strong understanding of dietary requirements and allergen management.
EXPERIENCE:
Strong kitchen experience at Head Chef or senior Sous Chef level
Experience managing high-volume service, including functions and events
Experience of working closely with front-of-house teams
Experience managing kitchen budgets and supplier relationships.
PERSONAL ATTRIBUTES:
Leadership skills
Time management
Attention to detail
Adaptability
Communication skills
Passion and dedication
HOURS
40 hours per week including weekends.
SALARY
£40k
