Burhill Golf Club

VISION OF THE ROLE:

It is the ambition of BGL through the management of each venue to ensure the centre/club becomes the leading quality family golf and leisure destination in the area.

MAIN DUTIES:

Responsible for the entire food preparation for the golf course in the absence of the head chef; manages kitchen co-workers, maintains excellence in quality and guest/member relations. The aim of this role is to be trained up to head chef standard within 2-3 years.

OUR VALUES:

We expect all our staff to strive to:

•  Maintain open and honest communication with our customers, both internal and external, at all times.
•  Create and have a positive impact on our local community.  Supporting regular neighbourhood events and working closely with society.
•  Protect and nurture our environment, consider everything from alternative work methods through to maintaining and supporting our local wildlife.
•  Support each other in everything we do, recognised and develop each individuals potential.
•  Take complete ownership of their own actions and have pride in what they do.
•  Deliver to our customer’s consistent high levels of service, quality and value in everything we do
•  Look for alternatives to what we do seeking out and exploiting natural resources.

RESPONSIBILITIES:

• Attends work in correct uniform, at correct rostered time
• Works closely with Head Chef, running all aspects of the kitchen operation.
• Ensures that co-workers meet all standards for performance, appearance and service provision, determines assignments and division of responsibilities.
• Maintains existing food programmes and develops new concepts/strategies that ensure the highest possible quality of food quality service to meet guest/member expectations and assure repeat business.
• Ensures that all policies and procedures related to the operation of the Food & Beverage department are enforced and implemented appropriately, including personnel management, sanitation, food preparation, storage and health and safety.
• Creates and develops menus and prices, in conjunction with the Executive Chef & Head Chef, , using Core Cards to ensure cost of sales targets are met and profits maximised.
• Analyses fluctuating costs of menu items and events to ensure profitability.
• Responsible for all food and supply purchases, including full compliance with nominated vendors.
• Implements and maintains effective inventory and shortage controls.
• Ensures that adequate inventories are maintained and storage is provided.
• Reviews all bookings for catered activities, i.e., banquets and meetings.
• Recommends equipment to be used and is responsible for the proper selection of all food products in accordance with Company standards and/or national purchasing guidelines.
• Post notices for co-workers to communicate goals, events and any changes to policy and/or procedure.
• Works with other departments to ensure efficiencies of operations.
• Maintains an appropriate level of community/public affairs involvement to facilitate networking.
• Maintains knowledge of local competition and general industry trends.
• Complies with Burhill Golf & Leisure Ltd Personnel Policies and Procedures 

Minimum Qualifications

• City & Guilds 706 1 & 2 or equivalent preferred
• Five GCSE passes, including English and Math’s, at grade C or above.

Knowledge and Skill Requirements

• Kitchen Experience of 3-4 years
• Knowledge of food service
• Good time management, organisation and prioritisation skills
• Excellent communication skills
• Good presentation skills
• Self starter and motivator

Working Conditions

• Shift pattern that will include weekends.