Kitchen Manager/Head Chef

Position Summary

The Kitchen Manager is responsible for overseeing all back\-of\-house kitchen operations, ensuring food quality, consistency, safety, cleanliness, efficiency, and profitability. This role leads and develops kitchen staff, manages inventory and food costs, maintains compliance with health regulations, and works closely with management to deliver an exceptional guest experience.

Key Responsibilities

Kitchen Operations

Oversee daily kitchen operations and service execution.

Ensure all food is prepared and presented according to company standards.

Maintain consistency in recipes, portion sizes, and quality.

Coordinate food production to ensure timely service during all operating hours.

Resolve operational issues quickly and effectively.

Staff Management

Recruit, train, schedule, and supervise kitchen employees.

Lead and motivate the kitchen team to maintain high performance standards.

Manage staff scheduling.

Enforce company policies and workplace standards.

Food Safety \& Compliance

Ensure compliance with all food safety, sanitation, and health regulations.

Maintain a clean, organized, and safe kitchen environment.

Conduct regular inspections of kitchen equipment and work areas.

Ensure proper food storage, labeling, rotation, and temperature controls.

Maintain all required records and documentation.

Inventory \& Cost Control

Manage inventory levels and ordering of food, supplies, and kitchen equipment.

Monitor food costs, waste, and portion control.

Conduct regular stocktakes,

Develop strategies to reduce waste and improve profitability.

Work within established budgets and cost targets.

Menu \& Quality Management

Collaborate with management and chefs on menu development and improvements.

Monitor product quality and guest feedback.

Ensure ingredients meet company quality standards.

Implement procedures that improve kitchen efficiency and consistency.

Equipment \& Facility Maintenance

Ensure all kitchen equipment is maintained and operating properly.

Coordinate repairs and preventative maintenance as needed.

Report facility issues and follow up on corrective actions.

Pay: £34,000\.00 per year

Benefits:

• Company pension


• Discounted or free food


• Employee discount


• On\-site parking


• Profit sharing

• Kitchen management: 3 years (preferred)

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