Kitchen Manager

The Kitchen Manager oversees all aspects of kitchen operations, ensuring food quality, consistency, and safety standards. They lead the team, nurture and develop team members to unlock their potential, manage inventory, and ensure a smooth, efficient service during peak and off-peak hours.

• Food Waste Minimisation
• Team hours and utilisation
• Health and Safety
• Food Standards
• Guest NPS
• Team ENPS

• Manage daily kitchen operations, including food prep, cooking, and presentation.
• Lead all kitchen team, fostering a collaborative and efficient team environment.
• Conduct pre-shift briefings to allocate tasks and duties for the day, inspect uniforms and monitor staff timekeeping / absences.
• Monitor food safety standards, ensuring compliance with health regulations
• Championing food quality across all kitchens, making sure chefs adhere strictly to all food specs and cooking methods, taking accountability for all dishes produced.
• Ensure our food offering aligns to proposition, doing regular taste tests at all sections.
• Review guest numbers for the next 7 days with the Senior Kitchen Manager, and communicate to team during briefings.
• Order ingredients and supplies, working closely with JKMs to manage budget constraints and minimize waste.
• Maintain a clean and organized kitchen, adhering to sanitation standards at all times.
• Handle team rotas in the absence of the Senior Kitchen Manager, ensuring adequate coverage for all shifts.
• Tracking daily food costs via the Food Costs Tracker software.
• Ensure all team members comply with company policies and standards.
• Be a visible presence in the kitchen to ensure standards are continuously high and team members have support whilst on shift.
• Monitoring equipment function and flag up issues in a timely fashion.
• Make sure all relevant paperwork is completed and that closing checks are complete on a daily basis.
• Lead the training and development of team members, following the development pathway for staff progression.