About us:The Club was founded in 1890 by artists for artists

and it continues to be a true artists club to this day. Two thirds of the Members have, under the rules, to be practising visual artists; and of the remaining one third, three out of four work in the arts, as musicians, actors, dancers, writers and the like. There are 4,000 Members, and the fact that the vast majority of them are practising creatives gives the Club its unique atmosphere. For its Members the Club is a home from home, and the Club community is an extended family; and staff are seen as family members as well.The main purpose of the Club is to provide Members with superb food and drink at the cheapest prices possible and our FandB operation is the heart of the business. The 100 seat Dining Room serves lunch and dinner 7 days a week, 50 weeks a year. The menu is a 5/5/5 that changes monthly, with in addition a three course set Artists Menu. The style of cooking is domestic - in that there are no surprises, or unnecessary tricks of presentation; but it is highly creative, featuring a combination of English classics and dishes with an international flavour. Perhaps outstanding gastro pub is the best description. There is an excellent wine list offering exceptional value.Key Responsibilities:1. Food Preparation, Cooking, Event Catering and Bespoke diningPrepare, cook, and present high-quality dishes in line with the Head Chefs vision.Collaborate with the events team to plan and execute private functions and Club events.Ensure consistency in taste, texture, and presentation across all menu items.Contribute to the creation of new menus, dishes and specials.2. Leadership and Team Management

Supervise, train, and motivate kitchen staff to achieve excellence.Delegate tasks effectively to ensure smooth workflow during service.Lead the kitchen team in the absence of the Head Chef including rota planning and the management of staff attendance and performance.3. Kitchen Operations

Oversee mise en place to ensure readiness before each service.Monitor and maintain portion control and waste minimisation.Ensure all kitchen equipment is used safely and maintained in good working order.4. Food Safety and Hygiene Enforce

HACCP and food hygiene regulations at all times.Conduct regular kitchen cleaning schedules and safety checks.Maintain accurate records for compliance with health and safety standards.5. Cost Control and Ordering

Assist with stock control, ordering, and supplier relationships.Help manage food cost and gross profit margins in line with budget.Monitor wastage and implement measures to reduce it.Key requirements for the role

Essential:

Proven experience as a Sous Chef or a Junior Chef ready for progression.Strong knowledge of cooking techniques, flavours, and seasonal produce.Excellent leadership and communication skills.Ability to work under pressure in a fast-paced environment.Understanding of food cost control and budgeting.Key Attributes

Passionate about delivering exceptional dining experiences.Creative and detail-oriented.Calm and organised, even during peak service.Collaborative team player with a proactive mindset.

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