About us:
The Club was founded in 1890 by artists for artists – and it continues to be a true artists’ club to this day. Two thirds of the Members have, under the rules, to be practising visual artists; and of the remaining one third, three out of four work in the arts, as musicians, actors, dancers, writers and the like. There are 4,000 Members, and the fact that the vast majority of them are practising creatives gives the Club its unique atmosphere. For its Members the Club is a home from home, and the Club community is an extended family; and staff are seen as family members as well.
The main purpose of the Club is to provide Members with superb food and drink at the cheapest prices possible and our F&B operation is the heart of the business. The 100 seat Dining Room serves lunch and dinner 7 days a week, 50 weeks a year. The menu is a 5/5/5 that changes monthly, with in addition a three course set Artist’s Menu. The style of cooking is ‘domestic’ - in that there are no surprises, or unnecessary tricks of presentation; but it is highly creative, featuring a combination of English classics and dishes with an international flavour. Perhaps ‘outstanding gastro pub’ is the best description. There is an excellent wine list offering exceptional value.
Overview
Lead the Club’s kitchen operations to provide our Members and their guests with an exceptional dining experience across à la carte dining, bespoke private dining and club events. Build, inspire, mentor and lead a high-performing team to maintain the highest standards of food safety and hygiene whilst consistently delivering outstanding food that exceeds our Members’ expectations in both the Dining Room and Billiards Room.
* Menu development, costing and pricing - design monthly menus that reflect the clubs identity
* Team leadership and development - recruit, lead, mentor and inspire a team of chef and kitchen staff
* Stock and cost management - oversee all aspects of stock control, including ordering, inventory and waste reduction
* Cooking, event catering and bespoke dining - collaborate with the events team to plan and execute private functions and Club events
* Compliance and standards - ensure full compliance with food safety based on HACCP principles, hygiene and health and safety regulations
Key requirements
* Proven experience as a Head Chef or Senior Sous Chef in a premium hospitality or Private Club setting
* Strong leadership and team management skills
* Expertise in stock control, supplier negotiation and food cost management
* Experience in pricing, budgeting and financial reporting
* Communicates effectively and warmly with Members and colleagues
* Food safety level 3 certification
If you are ready to take on this exciting opportunity as our Head Chef, we invite you to apply and join our dynamic team.
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