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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.
Job Responsibility
Food Waste Minimisation
Team hours and utilisation
Health and Safety
Food Standards
Guest NPS
Team ENPS
Requirements
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