Head Chef

Overview
The Head Chef is responsible for leading the kitchen team and overseeing all culinary operations within the club. This role ensures the delivery of an exceptional food offering that reflects the HAUS brand, with a focus on quality, creativity, and consistency.
Key Responsibilities
Menu Development
• Design and evolve menus that reflect the HAUS culinary identity.
• Work closely with the restaurant and bar teams on pairings and specials.
• Adapt offerings seasonally and in line with member preferences.
Kitchen Leadership
• Lead, manage and mentor the entire kitchen brigade.
• Conduct training, briefings, and performance reviews.
• Foster a positive, professional kitchen culture.
Operational Oversight
• Maintain high standards of food quality, presentation and hygiene.
• Ensure compliance with food safety, health regulations and allergen procedures.
• Oversee mise en place, prep lists and daily service execution.
Stock & Cost Management
• Manage ordering, stock levels, and supplier relationships.
• Control food cost and minimise waste.
• Support budgeting and monthly cost reporting with the GM and finance team.