PROPERTY The diversity of the product offering encompasses a Luxury hotel, with 204 rooms within the main Hotel and Villa accommodation, 11 meeting rooms, 3 golf courses, The Spa at Turnberry and Turnberry Adventures across the grounds of the 827-acre resort. The property is owned and managed by The Trump Organisation. POSITION PURPOSE Working in a supportive role for the Executive Chef, to ensure the smooth and effective running of Duel in the Sun 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. ESSENTIAL FUNCTIONS ● To ensure smooth running of the Duel in the Sun Kitchen and Stewarding teams in the Clubhouse. ● To ensure that all food production (MEP) for the designated sections is produced to the correct standard and within the allocated time scales and that all standards are continuously being audited and that all food served is to the standard set by the Executive chef. ● To create and implement a seasonal menus for Duel in the Sun and Half Way House. ● 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. ● To display underpinning knowledge of the hotel food ordering policy and demonstrate a balanced control on all purchasing and food cost control. ● Demonstrate effective productivity standards through effective rostering and continuous monitoring of shift requirements, ensuring that the correct allocation of headcount is in place at all times ● Demonstrate a positive support for effective changes to operating standards, policy and procedure of the hotel and F&B department. ● Oversee all food preparation and quality for the Golf Academy, ensuring consistency with overall culinary standards. QUALIFICATION STANDARDS ● To be fully trained and demonstrate an underpinning knowledge of food hygiene, and keep up to date with changes to regulations ● To lead junior members of the Kitchen team by example and offer coaching and feedback to all junior members of the team ● To follow all Resort guidelines on waste management to ensure the Kitchen operates efficiently ● To be a holder of an intermediate food hygiene certificate. ● To be aware of all Health, Safety and Fire regulations and to abide by their terms. ● To maintain high standards of personal hygiene at all times and ensure that all subordinates comply with hotel grooming policy. ● To demonstrate proper and safe usage of all kitchen equipment. ● To ensure that all food preparation methods and food preparation areas are maintained to the highest operational standard at all times. Education: Educated to SVQ Level 3 in Professional Cookery, or equivalent.