Job Post


Head chef - Monday - Friday - private members club - W1 

Vacancy Reference: HC6014
Vacancy Title:Head chef - Monday - Friday - private members club - W1
The Company:
This is a unique opportunity for a capable and personable Head chef to be part of the fabric and the world of private members clubs, and a part of the buzzy and interesting ( mainly media) community. Full support and handover is offered by current The executive chef and MD with ongoing appraisals and bonus opportunities. Once established and comfortable, autonomy on writing the menu will give the candidate an opportunity to show their flair and creativity and make their own mark on the club , carrying on the tradition of excellent innovative cooking at the club. ​
Vacancy Description:

The members club in the heart of London  has  a strong customer base who 
frequent the club often, so a small but interesting menu using quality and seasonal produce 
prepared well is expected by them.
The club runs a  busy kitchen with a small team producing a small menu of seasonal, modern British style 
food, with some Mediterranean influences also. 
We are work with an excellent list of suppliers enabling us to use  quality ingredients to cook with thus allowing us to write a constantly changing seasonal 
menu depending on what we can get our hands on.

About you:

The head chef  will need to be strong and experienced in the following areas:
Cooking! This is a very hands on job.

A strong repertoire of dishes and strong quality restaurant background preferred and a sound knowledge of techniques required, along with a skill of writing a balanced, evolving menu.
Tolerance and maturity a great attribute to deal with the ever changing demands of a business where no two days are the same.
Some IT experience for wages, menus, stock.

Stocktaking -  full awareness of prices, delivery errors and costing must be followed. 

All invoices are tidily collected for the accounts office and kitchen wages submitted to accounts weekly by the head chef. 

The head chef makes any menu changes on the kitchen computer and prints ready for upstairs.

 An ability to control costs, minimise wastage and achieve a margin of around 70%.
An ability to manage staff and write a rota to cover sections and keep up with the work while keeping within the budget.

 Keeping the staff busy without stressing and overwhelming. Boring but very important, keep a clean kitchen, tidy, organised and complying strictly to food hygiene regulations and record keeping.

 Being able to motivate and retain staff, and teach and pass on new skills. Recruiting new staff
when necessary, interviewing and trialing to follow up. 

Maintain a good relationship and communication with suppliers, negotiating with quality, prices and delivery.

Sunday’s we are closed and at the moment Monday’s as well.

 Monday is used as a prep and deep cleaning day involving 1 chef and 1 kp. 

Bank holidays, Easter and Christmas (10 days) we are also closed, a good work/ life balance is important to us.

 We are open lunch and dinner Tuesday-Friday, and Saturdays events/ weddings as necessary. 

The  kitchen is large and well equipped and maintenance is always addressed. 

Although the ergonomics are not brilliant we manage to get a lot of food out with good organisation and planning, any new head chef with fresh eyes could have ideas to change and improve. A new rationale oven and pot wash area was installed recently  

Salary & Benefits:
£60 - 65 k per annum
great work life balance - unique working environment

You will need to have the right to work in the UK to be considered for this role, along with all the necessary supporting documents.

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