We currently have an exciting opportunity for a motivated and ambitious Head Chef to join a 5* resort in Ayrshire.
Working in a supportive role for the Executive Chef, to ensure the smooth and effective running of their clubhouse kitchen on a day-to-day basis to achieve optimum financial returns for the company, whilst ensuring highest levels of employee and guest satisfaction. You will encourage creative core skills in all avenues in the department whilst working with passion, drive and enthusiasm at all times.
Responsibilities of the Head Chef will include
- To ensure smooth running of the teams in the Clubhouse.
- As Head Chef you will get the opportunity to create and implement a seasonal menu
- To establish and nurture relationships with local suppliers to secure increased indigenous ingredients
- To liaise with kitchen seniors ensuring that all banqueting production and service is coordinated well between each outlet.
- Demonstrate effective productivity standards through effective rostering and continuous monitoring of shift requirements
- Demonstrate a positive support for effective changes to operating standards, policy and procedure of the hotel and F&B department.
- To demonstrate key skills in communication, development of others and product knowledge.
- The Head Chef should be creative in all aspects and culinary challenges of running a modern restaurant.
- To actively encourage all associates to be creative in all aspects of their job.
- To ensure that all new dishes are costed with methods in Adaco and that all sections are working with the most up to date recipe.
- To encourage sous chefs and chef de parties to work on new dishes on a weekly basis.
- Any other task required to contribute to the work follow of the clubhouse
What we need from you as Head Chef
- To be fully trained and demonstrate an underpinning knowledge of food hygiene, and keep up to date with changes to regulations
- Excellent and innovative culinary and presentation skills
- Be a team player offering coaching and feedback to all junior members of the team
- Hold an intermediate food hygiene certificate
- Have passion to thrive
- Have experience of working at senior level in a 5* kitchen
- Clear understanding of profit margins, purchasing policy, budgeting and food costing
- Educated to SVQ Level 3 in Professional Cookery, or equivalent
Benefits
- Subsidised staff accommodation (if required)
- Access to a meal on duty in the staff canteen
- Friends & Family Rooms Programme - discounted room rates available to you and your family
- Discounts available at the Food & Beverage outlets and the Golf Professional Shop
- Share of Tronc
- Resort Facilities – use of the Spa, Gym and Golf facilities, including a Staff Golf Club (subject to some restrictions)
- Employee Assistance Programme – offering a range of Employee Assistance Help Lines
- Ongoing training and development, first-class hospitality training & Apprenticeship programmes are available
Full right to work in the UK is essential