A Caterer Best Place to Work Organisation with a highly engaged team, The Royal Air Force Club is delighted to invite candidates to apply for the role of Executive Chef. 

About the Club:

The Royal Air Force Club is a Private Members Club located in London's Mayfair overlooking Green Park, which offers first-class surroundings to serving and former serving officers of the RAF and Allied Air Forces. The Royal Air Force Club offers first class facilities and a ‘home from home' to its 24,000 members, predominantly serving and former officers of the RAF and Allied Air Forces and their families. Having opened its doors in 1922, the Club is full of history and character. With 110 bedrooms, 10 meeting and banqueting rooms, A Dining Room, Afternoon Tea Lounge and the Running Horse Tavern, the Club is truly a hidden gem with modern and elegant interior and facilities.

Working at the Club:

• We are proud to be a London Living Wage employer. 
• We also have an exceptional working environment, with complimentary Meals on Duty - nutritional Breakfast/Lunch/Dinner at our employee restaurant Lily's!
• Employee Assistance Programme with Hospitality Action.
• Interest Free Travel Ticket Loan.
• Uniforms Provided and Dry Cleaned.
• Bespoke learning opportunities.

Employee Benefits:

• Highly Competitive Salary. 
• Generous Private Pension Plan.
• Life Assurance.
• Private Health Cash Plan.
• Private Medical Insurance.
• 'BenefitHub' Rewards - discounts on shopping, entertainment, gifts, technology, fitness and much more!
• Employee Assistance Programme with Hospitality Action.
• Plenty of Recognition Programmes and Team Events!
• 33 Days Holiday.
• Service Anniversary Celebrations.

Job Responsibilities:

To oversee all kitchen operations at The Royal Air Force Club, including Conference and Banqueting services, The Dining Room, the ‘Running Horse’ Tavern, The Cowdray Lounge (Afternoon Tea, and light bites), and ‘Lily’s (Staff Restaurant). Ensure that the culinary offerings at The RAF Club consistently uphold the highest standards, fully meeting all job description requirements.

Prioritise the engagement of both members and employees, with a strong emphasis on developing the kitchen team to drive success.

Kitchen Operation:

• Ensure all food is cooked, prepared and then presented to the required standards and in line with food safety standards
• Create recipe sheets and allergen information for all items served before they are made available. Regularly cross check to ensure information is still correct and being followed in practice
• Oversee the development and delivery of meals in all F&B outlets
• Ensure stock is at agreed levels, maintaining stock rotation and avoiding wastage
• Ensure deliveries are checked for quality and temperature, relevant delivery records maintained and items are properly stored
• Oversee the daily kitchen operation to ensure the smooth running of each shift
• To pay particular attention to Lily’s, the Staff Restaurant to ensure the food offering if of a good standard
• Ensure daily/weekly procedures including temperature checks, food labelling/dating and storage together with relevant H&S procedures are carried out and that records are kept up to date
• Be present and active in the kitchen operation during key service periods when required
• Liaise with the Marketing team as required to develop Club promotions and events

Health and Safety

• Ensure a high standard of hygiene and cleanliness is maintained at all times, cleaning records are maintained, and spot checks are executed and documented
• Assume full responsibility for food safety, EHO compliance and HACCP within the Club.
• Record periodic spot checks of equipment, hygiene and record keeping on our H&S Management tool
• Ensure Goods Receiver and Cost Controller are following food safety guidelines around delivery checking, temperature recording and quality control
• Understand the Club’s Health & Safety policy and statutory regulations, and adhere to them
• To comply with the Club’s fire regulations and policy
• Understand the statutory COSHH regulations/guidelines are, and adhere to them
• Be vigilant, by reporting any accidents, hazards and security issues as required
• Handle equipment / tools in a safe and careful manner, using correct PPE where appropriate
• Attend all statutory training as & when required

Finance

• Maintain the Kitchen’s target gross profit % through the effective control of food costs, wastage, portion control and payroll management
• To work alongside the Finance team during the budgeting process
• To develop all food costing for the Club
• To pay attention to risks with the Club and to assist with ensuring the Club’s risk register is up to date at all times
• Participate in the maintenance of the Business Continuity Plan in conjunction with other members of the Executive Team
• To meet all other KPIs as agreed and set by Trustees for the Executive Team.

Member/Guest Satisfaction and External Relationships

• Ensure member and guest satisfaction is a priority and any comments/feedback is dealt with effectively
• Establish and maintain relationships with key suppliers to ensure effective purchasing within budget
• To ensure networking with members, including trustee or committee members is of the highest professional standard when required
• To maintain relationships with schools, college and Apprenticeship providers
• Attend Club events as required

Team Leadership and Engagement

• To ensure team engagement is a top priority and that the development of the team is consistently a focus, particularly for junior team members. To provide guidance and coaching to develop and enhance the skills of the team.
• Ensure departmental induction and training for new and existing team members in order that high standards of professionalism, skill, productivity and legal compliance is achieved
• To ensure an Apprenticeship programme is in place and working well
• To support the Club’s employee engagement activities
• Manage staff rostering, absences and holidays ensuring adequate staffing levels to meet with business demand, whilst at the same time optimising wage costs.
• Create an environment that promotes employee morale and encourages effective teamwork
• Participate in meetings as required, such as the HOD meetings, Health & Safety meetings and BEO meetings.
• Ensure effective communication within the team through daily shift handovers and briefings
• Demonstrate positive leadership to inspire the team to meet and exceed customer expectations
• Take responsibility for the recruitment process of the department in accordance with the Clubs recruitment procedures and guidelines
• Maintain discipline, conduct and performance within the teams, dealing with misconduct and underperformance in accordance with internal procedures
• Ensure job chats are carried out on a periodic basis
• To ensure an inclusive and diverse organisational culture is in place which upholds the Club’s values.

Sustainability

• To be actively involved in the Club’s ‘Green Arrows’ team, championing and supporting initiatives for a more sustainable environment to operate in

Essential Key Skills/Person Specification:

• Experienced Chef from a high-quality background in hotels or Clubs. A proven track record in hospitality.
• The ability to manage multiple outlets whilst being hands on in the kitchen when required
• Has kitchen design skills and knowledge
• A passion for taking care of a team and a friendly personality
• Knowledge of all aspects for food safety, and health and safety in a kitchen environment
• Excellent knowledge of accounting principles
• A strategic mindset
• Knowledge of Microsoft Office, especially Excel and PowerPoint
• Problem solving skills
• An exceptional communicator
• To network outside of the Club, participating in relevant organisations
• Meeting deadlines at all times
• To demonstrate immaculate attention to detail
• The ability to work flexible shifts, including weekends and bank holidays