Team Dining Chef

Team Dining Chef

Location: Hogs Haven Golf Club, St Andrews, Fife KY16 8FR

Employment Type: Full-Time, Permanent

Reports to: Executive Chef / Director of Hospitality

Salary: From £35,000 (40hr work week) + Performance bonus up to 25% of salary

THE ENVIRONMENT

Set just moments from the historic town regarded as the birthplace of golf, this exceptional new development is poised to become one of Europe’s premier private clubs. Blending tradition with innovation, the club will offer an extraordinary golf and lifestyle experience for a discerning international membership.

At its core is a world-class 18-hole championship course, complemented by a beautifully designed short course and a unique Himalayan-style putting green. The luxurious amenities extend beyond the fairways, including an elegant clubhouse, a thoughtfully restored farmhouse halfway house, a boutique spa, and exquisitely appointed lodges offering refined accommodations. Built to deliver excellence in every detail, the club promises a timeless sense of place, world-class service, and a vibrant, welcoming community.

The new St Andrews development will offer members and non-members a range of world-class amenities, including:

• An 18-hole championship golf course with top-tier practice facilities
• A Par 3 course and a Himalayan putting course
• A clubhouse, spa, lodge, and cottages
• The restoration of the original farmhouse building to create a unique halfway house dining experience.

Role Overview

The Team Dining Chef will be responsible for the preparation and delivery of fresh, nutritious, and high-quality meals for the team members of Hogs Haven Golf Club.

The role will combine strong culinary skills with excellent organisation, food safety and cost awareness. They will be involved from pre-opening stage to cater for the team already working on the launch of the Golf Club and as such, must be able to work with minimum supervision and will be given autonomy to put their own stamp on the team offering.

COMPENSATION & BENEFITS

• Competitive Salary: Remuneration DOE & performance bonus up to 25% of salary

• Perks: Staff uniform, meals on duty, free on-site parking, and a generous holiday allowance.

• Culture: Continual training, team gatherings and end-of-year recognition party.

TEAM DINING CHEF – KEY RESPONSIBILITIES

• Play an active role in the pre-opening set-up of the team dining operation, helping establish the kitchen, service standards, menus, systems and processes ahead of opening.
• Prepare and cook fresh, nutritious and varied meals for colleagues across breakfast, lunch, dinner and other agreed meal periods.
• Help establish appropriate recipes, portion sizes, production methods and service standards to ensure consistency from opening.
• Assist with the set-up of the team dining kitchen, including equipment, smallwares, storage, food preparation areas and operational requirements.
• Support the establishment of appropriate stock levels and ordering requirements for fresh, frozen and dry goods.
• Assist with identifying and establishing relationships with appropriate food suppliers and support the set-up of ordering and delivery processes.
• Maintain a clean, organised and efficient kitchen and team dining area at all times.
• Follow all food safety, hygiene, allergen and health & safety procedures in accordance with company policies and legal requirements.
• Maintain accurate records relating to food safety, temperature checks, cleaning, allergens and other required controls.
• Assist with ordering, stock rotation, receiving deliveries and minimising food waste.
• Ensure all food is stored, labelled, dated and rotated correctly in accordance with food safety procedures.
• Maintain high standards of personal hygiene, uniform, cleanliness and professional conduct.
• Ensure kitchen equipment is used safely and correctly and report any maintenance or equipment issues promptly.
• Participate in pre-opening trials, tastings and mock services, helping to refine menus, portions, timings and service standards before the operation goes live.
• Promote a positive food culture within the organisation, recognising the important role that quality team dining plays in colleague wellbeing, engagement and the overall culture of the business.

Food Safety & Compliance

• Support the pre-opening implementation of food safety and HACCP systems within the team dining operation, ensuring procedures are established and operational before opening.
• Maintain full compliance with food safety legislation, HACCP procedures, COSHH requirements and company standards.
• Demonstrate a thorough understanding of allergen management and prevent cross-contamination during food preparation and service.
• Ensure appropriate cooking, cooling, reheating, hot-holding and storage procedures are followed.
• Maintain accurate food safety and temperature records and report any food safety, hygiene, equipment or operational concerns immediately.

Pay: From £35,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Free parking

Work authorisation:

• United Kingdom (required)

Work Location: In person