Kitchen Manager

Job Title: Kitchen Manager

(Sponsorship available for selected candidates if required)

Job Description and Key Responsibilities

The Kitchen Manager will be responsible for planning, organising, supervising and coordinating daily kitchen and catering operations, ensuring the efficient delivery of high-quality food services while maintaining food safety standards, managing staff and controlling operational costs.

Key Duties and Responsibilities:

-Plan, organise and supervise daily kitchen and catering operations, ensuring efficient food preparation, cooking and service delivery.

-Manage and supervise kitchen staff, allocate daily responsibilities, prepare staff rotas, monitor attendance and oversee employee performance.

-Plan menus and determine the range, quality and presentation of meals, taking into account customer preferences, dietary requirements and business objectives.

-Purchase or supervise the purchasing of food ingredients, beverages, kitchen supplies and other catering materials, maintaining effective relationships with suppliers.

-Monitor food stock levels, conduct regular inventory checks, manage stock rotation and ensure adequate supplies are available to meet operational requirements.

-Control food costs, monitor portion sizes, minimise food wastage and ensure kitchen expenditure remains within agreed budgets.

-Oversee food preparation and cooking processes to maintain consistent food quality, portion control, presentation and customer satisfaction.

-Ensure compliance with food hygiene, HACCP procedures, allergen management, health and safety legislation and other applicable statutory requirements.

-Monitor kitchen cleanliness, food storage temperatures, equipment maintenance and sanitation procedures to ensure a safe working environment.

-Recruit, train, supervise and support kitchen employees, ensuring staff understand operational procedures, food safety requirements and service standards.

-Coordinate with front-of-house and catering staff to ensure timely food service, effective communication and efficient customer service.

-Monitor customer feedback, investigate food-related complaints and implement corrective measures to improve service quality.

-Maintain records relating to food safety, stock purchases, supplier invoices, staffing, operational expenditure and kitchen performance.

-Review kitchen productivity, staffing requirements and operational procedures, recommending improvements to efficiency, food quality and cost management.

-Liaise with business owners or senior management regarding kitchen performance, budgets, staffing requirements and future catering operations.

Required Experience, Skills and Qualifications

-Previous experience in commercial kitchen operations, catering supervision or kitchen management.

-Practical knowledge of food preparation, kitchen operations and catering service standards.

-Experience supervising kitchen employees, allocating duties and managing staff rotas.

-Understanding of food hygiene, HACCP, allergen management and workplace health and safety requirements.

-Experience with stock management, purchasing, supplier coordination and food cost control.

-Ability to manage operational budgets, reduce wastage and maintain service quality.

-Strong organisational, communication, leadership and problem-solving skills.

-Relevant catering, hospitality or food safety qualifications are desirable, although equivalent practical experience may be accepted.

-Ability to work effectively under pressure while maintaining food quality and operational standards.

Pay: £38,000.00-£48,000.00 per year

Benefits:

• Employee discount
• On-site parking
• Sick pay
• UK visa sponsorship

Work Location: In person