Role Purpose The Head Chef plays a crucial role in ensuring the highest standards of quality and service are maintained. Reporting to the General Manager, the Head Chef will have the opportunity to showcase their culinary creativity, manage kitchen staff, and lead the development and implementation of new menus. Overall Responsibilities To input and shape the brief for site teams using your creative flair and understanding of food hospitality and the business drivers. To produce menus to respond to a recipe brief which develops our offer, meet our guiding principles, and achieve our commercial expectations. To ensure the delivering and daily updating/monitoring and accountability of the allergen management process. Develop recipes within the capability and equipment as set by the ingredients and site teams and where relevant support the kitchens across the group and in their professional development. To ensure the delivering and daily updating/monitoring and accountability of the allergen management process. Near miss and accident reporting to ensure achievement of Health and Safety standards. Work closely with the Group Chef Manager to document and fully cost and document all recipes and ingredients and deliver the business strategic objectives. To work collaboratively with the Club House teams, Sales and Marketing to see our shared vision through to reality in a consistent manner across all sites. Person Specification: Head Chef, Get Golfing CIO Skills & Knowledge Have an innate feel for what will make our food direction different and be passionate about food. An up-to-date knowledge of food trends. Computer literate. Ability to work efficiently and competently under pressure. Proven background menus and program’s that deliver financial forecasts. Have a firm grasp on margins and optimising food costs and customer delight. Experience of managing waste and stock loss. Experience of producing scalable recipe specifications. Experience in delivering training sessions that inspire that include training, production, serving guides, merchandising guidelines for operational colleagues. A natural coach, with a proven background in developing others. Creative, yet process led & methodical approach. Ability to communicate at all levels to understand their needs in order to deliver the business goals. Hold food hygiene certification, maintain and uphold best practice for food safety, cleanliness, allergen-awareness and health and safety in the workplace. Approach Proactive and results-oriented, with the ability to think strategically and act decisively. Ability to work independently and make effective decisions. Flexible schedule, ability to work evenings, weekends and bank holidays as needed. A strong work ethic and understanding of the demands of food. The ability to manage time effectively and to prioritise actions. Strong ability to convey important messages, often through effective story telling.