Chef de Partie – Get Golfing CIO

Get Golfing CIO cerca: Chef de Partie. Location: Pyrford Lakes Golf Club Employment: Full-Time Get Golfing CIO, a charity supporting struggling English…

Azienda: Get Golfing CIO · Modalità: in sede · Contratto: Full-time

Location: Pyrford Lakes Golf Club
Employment: Full-Time

Get Golfing CIO, a charity supporting struggling English golf facilities to achieve sustainability, is looking for a skilled and enthusiastic Chef to join their team. You will be responsible for supporting the Head Chef in delivering high-quality food and beverage offerings at one of their eleven sites with 6,000 members and over 130,000 unique visitors each year. Get Golfing CIO is a financially stable and growing organization with revenues of circa £17 million and an annual surplus of approximately £2m, which is reinvested back into their venues, staff, and community objectives. The Sous Chef will work alongside a talented team of culinary professionals to provide outstanding customer service to members and visitors at a unique sports facility.

Responsibilities
• Support the Head Chef in designing and delivering menus that reflect our high standards, creativity, and culinary vision, including outdoor and live-fire cooking.
• Prepare, cook, and present dishes efficiently, maintaining consistency, quality, and presentation across all services.
• Lead and supervise kitchen operations in the Head Chef’s absence, ensuring smooth service and strong team performance.
• Carry out regular stock takes, monitor inventory levels, and assist with ordering to ensure accurate stock control.
• Maintain full compliance with food safety, hygiene, and health & safety regulations across both indoor and outdoor cooking environments.
• Control food costs by following portion controls, managing stock effectively, and reducing waste.
• Uphold exceptional standards of cleanliness, organisation, and food safety within all kitchen and outdoor cooking areas.
• Stay up to date with current food trends, techniques, and outdoor cooking methods to help develop new dishes and concepts

• Minimum of 3 years’ experience in a fast-paced, high-volume kitchen environment.
• Previous experience as a Sous Chef or in a similar supervisory role is preferred.
• Culinary qualification or relevant professional certification.
• Strong understanding of culinary techniques, equipment, and outdoor cooking methods (BBQ, live fire, grills).
• Physically capable of working long hours, standing for extended periods, lifting heavy items, and operating in hot, high-pressure indoor and outdoor environments.
• Excellent leadership, organisation, time management, and communication skills.
• Flexible availability, including evenings, weekends, holidays, and outdoor event-based work.

• Pension Plans
• Training & Development
• Free Golf
• 50% discount on food
• Staff referral programme

Salary: Competitive and dependant on experience.