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Head Chef Full Time

at The Norfolk Club Norwich in Norwich (Published at 03-08-2021)

A great opportunity to make your mark as the Chef of one of Norfolk and the UK?s oldest private members Clubs. (est. 1770).

Do you love using local fresh produce, understand traditional cooking as well as love giving your dishes a personal and fine dining twist?

Even with so many opportunities out there at the moment, it is rare to find a fine dining establishment that offers such flexibility and convenient day time hours, with occasional evening events and a dedicated clientele.

So do contact us and come and meet the team and look at our gorgeous Georgian Town house in the Cathedral Quarter.

Wages based on experience and in line with competitive local rates.

Annual Tronc and workplace pension scheme.

Principal Functions of the Job:

To be responsible for and to co-ordinate the smooth and efficient running of the kitchen. To ensure the standard of excellence of provisioning, menu planning, food preparation and presentation, and kitchen management, including continuity of standards, in keeping with the standards of the best local restaurants, as expected by the Officers of the Club. To achieve a gross profit margin as directed by the Secretary, currently 65%.

Main Responsibilities:

a. To organise the operation of the kitchen and staff, reporting to the Secretary on a weekly basis initially, on the situation in the kitchen.

b. To prepare breakfasts, for Members and guests when necessary.

c. To provide specialised catering advice to the Secretary and Committee Members.

d. To be responsible for ordering, checking, controlling and accounting for all food stocks.

e. To advise on suppliers and monitor the standards of provisions provided, ensuring that high quality stocks are provided whilst at the same time value for money is attained.

f. To instigate and implement costed standard menus, updating the costs from time to time.

g. To be responsible for kitchen staff, including their training in kitchen and hygiene skills.

h. To arrange for replacement staff during periods of absence whilst sick or on holiday.

i. Work smoothly with the Front of house team, assuring optimal service provision


a. To cost and plan weekly menus for daily lunch service (30-60 covers) as well as in advance for private lunches and other Club events and evening banquets (up to 70 covers).

b. Standard Service includes:

a. Weekday Dining room lunch menu (3-3-2) and Club specials

b. Breakfast menu

c. Bar menu, including sandwiches, canapés, bar foods and afternoon tea

c. Menus are to be seasonal, local, interesting and exciting and are to be used as an opportunity for the Chef to demonstrate flair, skill, style and originality.

d. Quarterly/seasonal menu options are to be discussed with the secretary and reviewed regularly in reference to members? preferences.

Additional Responsibilities:

a. Regularly reporting to the Club Secretary/Finance manager on all matters pertaining to the financial running of the kitchen. Including financial reporting on daily costings, attendance, daily takings and stock arrangements.

b. Ensuring all pricing is in line with the Club?s revenue model. Preparing financial plans to control expenditure, and achieving increased revenue, profit and sales growth. Being aware of the statistical and financial position and regularly reporting to the Club Secretary/Finance manager.

c. To overseeing the ordering, receiving and accounting for all kitchen stocks, keeping the Club Secretary/Finance manager informed on a regular basis.

d. To oversee the efficient running of the cleaning schedule for the kitchens in line with COSHH guidelines. To set and implement appropriate cleaning schedules, ensuring adherence to all relevant statutory requirements.

e. Achieving cost saving measures, energy efficiency and ensuring compliance with Club Rules

f. To ensure that all relevant statutory requirements are adhered to in relation to food hygiene, fire precautions and health and safety.

g. To be responsible for the security of kitchen areas and equipment and to advise upon kitchen equipment requirements and maintenance.

Reference ID: Chef 08.21

Application deadline: 26/08/2021

Expected start date: 01/09/2021

Job Types: Full-time, Permanent

Salary: £25,000.00-£35,000.00 per year

Additional pay:

  • Bonus scheme
  • Quarterly bonus


  • Company pension
  • Flexible schedule


  • Day shift
  • Monday to Friday

COVID-19 considerations:
Members and guests are asked to wear facemasks when moving through the building. Staff have two weekly LFT tests. Please wear a mask when coming for an interview.

Ability to commute/relocate:

  • Norwich NR3 1RB: reliably commute or plan to relocate before starting work (required)


  • Chef: 5 years (required)


  • Hygiene certificate (preferred)
  • COSHH training (preferred)

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