76 Best hotel manager Jobs in Gerrards Cross (October 2026)

Head Chef

14 days ago

Rickmansworth

Role: Head Chef Location: Moor Park, Rickmansworth Reports To: Food & Beverage Operations Manager Employment Type: Full-Time Working Week: Monday to Sunday - 48 hours 5 days from 7 Moor Park Golf & Tennis Club Founded in 1923, Moor Park Golf & Tennis Club boasts two Harry Colt-designed championship courses with a spectacular Grade 1 listed clubhouse. Set within three hundred acres of parkland to the south-east of Rickmansworth in Hertfordshire, just 30 minutes from central London, the Club has a thriving membership of 1,500. With 13 tennis courts, beautiful grounds and a wide range of dining and hospitality spaces, Moor Park is far more than just a golf club. It is a home for members and a destination for visitors, offering a diverse programme of member dining, weddings, corporate events, private functions and celebrations. The Role Moor Park Golf & Tennis Club is a prestigious private members Club committed to delivering exceptional food and hospitality to its members and guests. We are looking for an experienced and passionate Head Chef to lead the day-to-day operation of our kitchen including our increasing event business. The Head Chef will be responsible for maintaining consistently high standards of food quality, presentation, service and hygiene, while effectively managing the kitchen team and ensuring the operation is organised, efficient and commercially sustainable. Working closely with the F&B and Events team, the Head Chef will play a key role in delivering a wide variety of dining experiences, including member dining, la carte service, weddings, corporate events, banqueting and private functions. This is a hands-on leadership role for someone who enjoys being involved in the day-to-day operation, leads by example and takes pride in developing a strong kitchen team and delivering food to a consistently high standard. Primary Responsibilities Kitchen Leadership & Team Management Lead and manage the kitchen team on a day-to-day basis, creating a positive, professional and team-focused working environment Organise kitchen staffing, rotas and daily operations to ensure the kitchen is appropriately resourced for both member and event requirements Lead by example, maintaining high standards of professionalism, organisation, cleanliness and work ethic Train, coach and develop chefs and kitchen team members, supporting their ongoing development and progression Delegate effectively and ensure all members of the kitchen team understand their responsibilities and standards expected of them Monitor performance and address any issues promptly and professionally Support recruitment and onboarding of new kitchen team members in conjunction with the management team Food Quality & Standards Maintain consistently high standards of food quality, taste, presentation and portion control Ensure dishes are prepared and served consistently to agreed recipes and specifications Take responsibility for the quality and presentation of all food leaving the kitchen Ensure the kitchen is fully prepared for each service, event and function Maintain strong standards of mise-en-place, organisation and service readiness Continually review and improve kitchen processes to support consistency and efficiency Menu Development Develop and maintain seasonal menus appropriate to Moor Parks membership and varied customer base Work with the F&B and Events team to develop practical and commercially viable menus for member dining, weddings, corporate events, banqueting and private functions Ensure menus are appropriately costed and contribute to achieving agreed food margin targets Introduce new dishes and seasonal specials while maintaining a balance between creativity, quality and commerciality Ensure all menus can be delivered consistently by the kitchen team and within the operational capabilities of the Club Events & Banqueting Work closely with the Event and F&B team to ensure the successful delivery of the Clubs varied event calendar, weddings and events Review event requirements in advance and ensure the kitchen is appropriately prepared for each event Plan staffing, preparation and service requirements around event timings and guest numbers Ensure clear communication between the kitchen, Event and F&B team before and during events Maintain consistent food quality and presentation across weddings, corporate events, private functions and Club events Identify potential operational challenges in advance and work with the wider team to find practical solutions Commercial & Cost Control Take responsibility for managing food costs and maintaining agreed gross profit margins Monitor portion sizes, wastage and food usage and take action where improvements are required Maintain effective stock control and ensure appropriate ordering of food and kitchen supplies Work with suppliers to ensure quality, value and consistency of products Monitor stock levels and minimise unnecessary waste and over-ordering Contribute to menu costing, pricing and budget discussions with the F&B management team Understand the commercial impact of kitchen decisions and ensure food quality is balanced with financial sustainability Food Safety, Hygiene & Compliance Maintain full compliance with food safety, hygiene, health & safety and environmental health requirements Ensure HACCP procedures, temperature controls, allergen procedures and other food safety systems are followed consistently Ensure all kitchen areas, equipment and storage areas are maintained to a high standard of cleanliness and organisation Ensure the kitchen team is appropriately trained in food safety, allergens and relevant health & safety procedures Take immediate action where standards or procedures are not being followed General Responsibilities Work closely with the F&B and Events team to deliver a wide and varied calendar of member and private events Maintain a good understanding of the wider Club operation, its membership and the expectations of a private members Club Communicate with internal and external customers in a friendly, professional and courteous manner Maintain a professional standard of dress and appearance in line with Club standards. Maintain a safe, clean and organised working environment at all times Adhere to all statutory requirements relating to fire, health, safety, food hygiene and allergens Attend training sessions as required and ensure Club policies and procedures are followed Support colleagues in delivering a consistently high standard of member and guest service Promote a positive, professional and collaborative culture within the kitchen and across the wider F&B team Promote the Moor Park Golf & Tennis Club brand in a positive light at every opportunity Carry out any additional duties reasonably requested by the management team Qualifications & Experience Minimum 5 years' experience working as a Head Chef, Sous Chef or in a senior kitchen management position Experience within a private members Club, hotel, restaurant, events venue or high-quality hospitality environment would be advantageous Formal culinary training, such as NVQ Level 3 or equivalent Proven experience leading and developing a kitchen team Strong hands-on culinary skills with a passion for high-quality food Experience working across a range of service styles, including la carte, banqueting and events Experience managing high-volume food service while maintaining quality and consistency Good understanding of food costing, gross profit, stock control and waste management Strong organisational skills with the ability to plan and prioritise effectively Excellent communication skills and the ability to work collaboratively with other departments Up-to-date knowledge of food safety and health & safety requirements Level 3 Food Hygiene qualification required Desirable Attributes Passion for seasonal, quality and locally sourced produce Experience within a private members Club or luxury hospitality environment Creative flair combined with a strong understanding of commercial kitchen operations High standards of presentation and attention to detail A hands-on and visible leadership style A positive approach to training, coaching and developing others Calm and organised under pressure, particularly during busy services and events Strong communication skills and the ability to work effectively as part of a wider management team A commitment to delivering exceptional food and experiences for members and guests Motivated by continuous improvement and a desire to develop the kitchen operation Benefits & Package Live in accommodation is available (monthly charge) Meals on duty Uniform provided Use of club facilities (at the discretion of the Club) 28 days paid annual leave per year, including bank holidays, pro rata for employees contracted below 40 hours per week Ongoing training and development opportunities Pension scheme Opportunity to develop and shape the food offering at one of Hertfordshires most prestigious private members clubs TPBN1_UKCT

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