Butchery Manager Job at Booker Group (Tunbridge Wells)

New

Skilled Butcher

As a Skilled Butcher you will have a good product knowledge, cutting and prepara...

Location

United Kingdom , Halesowen

Salary:

Not provided

Booker Group

Expiration Date

April 14, 2026

Requirements

Good product knowledge
Cutting and preparation skills
High standards of customer service
Ability to prepare orders to customer's needs
Good understanding of stock control process and procedures
Customer driven
Organised
Excellent communicator
Experience within the butchery trade

Job Responsibility

Support the Butchery sales and profit
Work closely with the Butchery Manager and department team
Work with customers
Provide the highest standards in customer service
Comply to health & safety and legal standards at all times
Run the department in the Butchery Manager's absence
Follow company standard ways of working
Comply with legislative requirements in food safety and health and safety at all times

What we offer

Booker colleague card with 10% off purchases and double discount events
Tesco colleague discount card (10-15% off)
10% off at Tesco Mobile
Up to 30% off car, pet and home insurance at Tesco bank
Free eye test and 30% off glasses
50% off health checks at Tesco Pharmacy
Discounted RAC breakdown cover
Exclusive deals and discounts website including cycle to work scheme
Save As You Earn share scheme
Retirement savings plan (pension) with company match

Fulltime

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New

Butchery Supervisor - Distribution Center

As a hands-on leader, you will oversee daily warehouse operations, meat processi...

Location

United Arab Emirates , Dubai

Salary:

Not provided

Delivery Hero

Expiration Date

Until further notice

Requirements

Bachelor’s degree in Supply Chain, Logistics, Business, or related field (preferred)
3–5 years of warehouse or distribution center experience
At least 1–2 years in a supervisory role
Experience in FMCG, e-commerce, or food distribution preferred
Strong knowledge of WMS systems and inventory tools
Proficiency in MS Excel and reporting tools

Job Responsibility

Lead the Floor & Operations: Actively manage the butchery unit, including hands-on meat processing, packaging, and safe storage, while proactively directing and motivating the warehouse team
Commercial Analysis & Inventory: Apply analytical skills to track SOH (Stock on Hand), audit goods received, minimize wastage, and run cost-benefit analyses to improve overall unit profitability
Workflow Optimization: Coordinate shipping and receiving schedules to control the flow of temperature-sensitive goods, optimize warehouse space, and maintain all butchery facilities and equipment

Fulltime

Production Manager

Location

Ireland , South Dublin

Salary:

50000.00 - 60000.00 EUR / Year

Executive Talent

Expiration Date

Until further notice

Requirements

Working knowledge of meat & butchery – beef
Previous role of responsibility – leading people
10 years experience

Job Responsibility

Production planning from intake of carcasses to dispatch of product
Stock management and ordering of all materials
Maximising the value of our product
Working with Sales and Purchasing to plan production and staff requirements
Recruiting and ongoing training of all staff
Monitoring and managing all production staff performance
Maximising production rates per staff member
Ensuring cleaning is carried out to correct standards
Maintaining and overseeing HACCP, BRC Grade A and Bord Bia Quality Assurance standards
Managing equipment maintenance

Fulltime

New Business & Account Manager

If you know meat, understand customers, and can turn relationships into real com...

Location

United Kingdom , Streatham, South West London

Salary:

50000.00 GBP / Year

Social Value Portal Ltd

Expiration Date

Until further notice

Requirements

Previous sales or account management experience within food production or food supply
Strong knowledge of meat products, cuts, processing and supply chain operations
Proven ability to negotiate pricing, contracts and commercial agreements
Experience managing key customer relationships and commercial performance reporting
Advanced butchery knowledge and understanding of food safety standards

Job Responsibility

Develop and grow commercial relationships with retailers, foodservice operators, distributors and processors
Identify and secure new commercial opportunities to expand revenue and market presence
Manage customer accounts including pricing, enquiries, orders and issue resolution
Work with operations teams to ensure accurate fulfilment, product standards and on-time delivery
Advise on product specifications, packaging, cuts and quality requirements
Support new product development and internal training on product standards and workflow

What we offer

Performance-based bonus potential
Hybrid working – combining office collaboration, customer visits and home working
Strong commercial influence within a growing food production business
Opportunity to shape product standards, training and customer strategy
Staff product pricing and pension scheme options
28 days annual leave including the Christmas closure period

Fulltime

Chef De Partie

Chef de Partie – Fine Dining, Canapés & High-Volume Service. Join a professional...

Location

United Kingdom , London

Salary:

16.65 GBP / Hour

14forty

Expiration Date

Until further notice

Requirements

Previous experience running a section in fine-dining kitchens, including canapés, buffets and event service
Background in AA Rosette, Michelin or luxury 5-star environments
Strong knowledge of mother sauces, mayonnaise production, stocks, purées and gels
Experience with modern techniques including dehydrating, curing, pickling and fermenting
Excellent knife skills, particularly in vegetable preparation
Confident skills in meat butchery and fish preparation
Ability to work at speed while knowing when to slow down and adjust gears for detail-driven tasks
Excellent time management, organisation and a strong work ethic
A positive, reliable team player with strong communication skills
Pride in presentation, consistency and modern hospitality standards

Job Responsibility

Run your section confidently from mise en place through service in a 7:30am–4:00pm operation
Prepare, assemble and present fine-dining plates, luxury canapés, bowl food and buffet items to a consistently high standard
Maintain excellent hygiene at all times, with a clean, well-presented uniform and immaculate workstation
Demonstrate strong section management, working cleanly, efficiently and methodically
Support large-volume hospitality and corporate events while maintaining fine-dining quality
Work closely with senior chefs and the wider brigade to ensure smooth, efficient service
Uphold all HACCP, allergen control, food safety, labelling and stock rotation procedures
Assist with deliveries, correct storage, date labelling and stock control
Support and guide junior chefs when required

What we offer

Contributory pension scheme
Grow your career with our Career Pathways and MyLearning programmes
Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
Exclusive travel discounts with TUI, Expedia, Booking.com and many more
Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
Up to 44% off cinema tickets to enjoy your favourite blockbuster
Receive cash rewards every time you spend and use them on a wide range of brands
Un-wind with us with free wellness, mindfulness and exercise classes
You can share all discounts and offers with your friends and families

Fulltime

Japanese Restaurant Chef

The ideal candidate is a skilled Chef and Manager with a passion for mentoring t...

Location

Portugal , Lisboa

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Minimum 5 years of previous culinary or related leadership experience, in luxury hotels/ restaurants with strong fundamental culinary knowledge
Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes
Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times
Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations
Hands-on, solution-oriented approach with a proactive, can-do attitude and ability to take ownership of tasks
Integrity and passion for hospitality, committed to delivering outstanding guest service and maintaining excellence in every detail
Excellent leadership, organizational, and communication skills
Flexibility, adaptability, and the ability to perform under pressure in a fast-paced environment
A genuine passion for service excellence and creating memorable guest experiences

Job Responsibility

Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning
Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure strict compliance with hygiene and cleanliness standards in line with Four Seasons, local, state, and federal regulations
Ensure operational excellence by maintaining consistent service standards, anticipating supply needs, and monitoring the condition of facilities and equipment
Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory
Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams
The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

Restaurant Chef

The ideal candidate is a skilled Chef and Manager with a passion for mentoring t...

Location

Portugal , Lisboa

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Minimum 5 years of previous culinary or related leadership experience, in luxury hotels/ restaurants with strong fundamental culinary knowledge
Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes
Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times
Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations
Hands-on, solution-oriented approach with a proactive, can-do attitude and ability to take ownership of tasks
Integrity and passion for hospitality, committed to delivering outstanding guest service and maintaining excellence in every detail
Excellent leadership, organizational, and communication skills
Flexibility, adaptability, and the ability to perform under pressure in a fast-paced environment
A genuine passion for service excellence and creating memorable guest experiences

Job Responsibility

Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning
Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure strict compliance with hygiene and cleanliness standards in line with Four Seasons, local, state, and federal regulations
Ensure operational excellence by maintaining consistent service standards, anticipating supply needs, and monitoring the condition of facilities and equipment
Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory
Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams
The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

Sushi Sous Chef

The Sushi Chef is responsible for the expert preparation of sushi, sashimi, and ...

Location

Mexico , La Ribera

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Advanced proficiency in English and Spanish (spoken and written)
Bachelor’s degree in Culinary Arts, a technical culinary diploma, or a related field
Minimum 3 years of professional experience in innovative and/or specialized Japanese cuisine, including sushi preparation
Minimum 2 years in a supervisory or assistant‑manager culinary role, preferably within upscale or luxury dining environments
Advanced mastery of Japanese culinary techniques, sushi preparation, and Japanese gastronomic terminology
Proven expertise in the handling, fabrication, and preservation of fish, seafood, and specialty Japanese ingredients
Demonstrated advanced knife skills, precision cutting, and fish butchery
Strong understanding of kitchen sanitation standards, food safety protocols, and compliance with hygiene regulations
Ability to support daily kitchen operations, guide culinary staff, and uphold department standards as an assistant department head
Strong organizational abilities, attention to detail, and commitment to quality, consistency, and culinary excellence

Job Responsibility

Expert Preparation & Culinary Execution: Prepare sushi, sashimi, nigiri, maki, and other Japanese specialties with precise technique, consistency, and adherence to luxury‑level culinary standards and established recipes
Stations, Hygiene & Food Safety Management: Oversee the sushi station during service, ensuring proper opening/closing procedures, strict hygiene, HACCP compliance, safe handling of raw seafood, correct temperature control, and organized workspaces
Inventory, Product Quality & Cost Control: Monitor inventory of fish, seafood, vegetables, rice, and other essentials
ensure proper storage and rotation (FIFO)
support requisitions
minimize waste
and verify product freshness
Team Coordination & Production Supervision: Guide and supervise sushi cooks, communicate daily tasks, maintain quality and consistency in preparations, and provide operational support during mise en place, production, and service
Guest Interaction & Culinary Experience: Engage guests at the sushi counter or omakase experiences, explaining ingredients and techniques while delivering an authentic, professional representation of Japanese culinary culture

What we offer

Compensation: Highly competitive salaries as well as an annual incentive plan for managerial roles at Department Head level
Transport: Shuttle service from San Lucas and San Jose del Cabo to the resort
Uniforms: Complimentary Dry Cleaning for Employee Uniforms
Training & Development: In-house training workshops for line and management employees
Recognition: Employee Service Awards as well as Employee of the Month & Employee of the Year Awards

Fulltime

Butchery Manager

Booker Group

Location:
United Kingdom , Tunbridge Wells

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
April 10, 2026

Expiration:
April 14, 2026

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Butchery Manager

Booker Group

Location:United Kingdom , Tunbridge Wells

Category:Gastronomy

Contract Type:Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:April 10, 2026

Expiration:April 14, 2026

Looking for more opportunities? Search for other job offers that match your skills and interests.

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Location:
United Kingdom , Tunbridge Wells

Category:
Gastronomy

Contract Type:
Not provided

Job Posted:
April 10, 2026

Expiration:
April 14, 2026