Kitchen Operations Manager
Kitchen Operations Manager
Location: Pastures Lodge \& Hotel
Hours: Full Time, no split shifts. Weekend availability required.
About the Role
We are looking for an experienced, commercially focused and hands\-on Kitchen Operations Manager to oversee the kitchen operation at Pastures Lodge \& Hotel.
This is a key management role within a busy hospitality business featuring two food outlets, extensive banqueting facilities and a thriving weddings and events operation.
The successful candidate will be responsible for ensuring the kitchen runs efficiently and profitably, with a particular focus on controlling food and staffing costs, managing stock and ordering, reducing wastage and improving overall kitchen performance.
You will work closely with the senior management team and kitchen leadership to maintain high food standards while ensuring the department operates within agreed budgets and achieves its financial targets.
Key Responsibilities
- Oversee the day\-to\-day running of the kitchen operation alongside the wider kitchen management team.
- Control food, staffing and other kitchen\-related costs.
- Manage kitchen rotas in line with business levels and agreed budgets.
- Lead, support and manage the kitchen team.
- Control ordering, stock levels and supplier deliveries.
- Complete regular stocktakes and investigate any variances.
- Reduce food waste through effective portion control, stock rotation and planning.
- Monitor gross profit and take action where targets are not being achieved.
- Ensure weddings, events and busy services are properly planned and staffed.
- Maintain high standards of food quality, hygiene, health and safety, and allergen compliance.
- Take a hands\-on approach and work as a line cook during busy services or whenever operational support is required.
- Support recruitment, training and performance management within the kitchen team.
- Work closely with senior management to improve efficiency and profitability.
- Previous experience in a kitchen management role.
- Strong leadership and people management skills.
- Excellent knowledge of food cost control, stock management and ordering.
- Experience managing labour costs and kitchen rotas.
- Commercial awareness with a focus on reducing waste and improving profitability.
- Good understanding of food hygiene, HACCP and allergen management.
- Ability to work well under pressure in a high\-volume environment.
- Flexible approach to working evenings, weekends and busy event periods.
Pay: Up to £35,000\.00 per year
Work Location: In person
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