Chef / Kitchen Manager Job Description
Position
Chef / Kitchen Manager
Reports To
General Manager / Directors
Purpose of the Role
The Chef / Kitchen Manager is responsible for the overall operation of the kitchen, ensuring consistently high food quality, efficient service, excellent food safety standards, and effective management of the kitchen team. This role combines hands-on cooking with leadership, stock control, menu development, and day-to-day kitchen management.
Key Responsibilities
Kitchen Operations
- Prepare, cook and present all menu items to company standards.
- Ensure every dish is served consistently and meets quality expectations.
- Maintain a clean, organised and efficient kitchen environment.
- Lead kitchen service and ensure smooth operation during busy periods.
- Oversee daily opening and closing procedures.
Team Leadership
- Manage, motivate and support the kitchen team.
- Train and develop new and existing staff.
- Create a positive, professional working environment.
- Allocate daily tasks and ensure they are completed to a high standard.
- Conduct performance reviews and provide ongoing coaching where required.
Stock & Cost Control
- Manage stock levels and place supplier orders.
- Carry out regular stock takes.
- Ensure stock is rotated correctly and minimise waste.
- Monitor food margins and portion control.
- Identify opportunities to improve efficiency and reduce costs.
Food Safety & Compliance
- Ensure full compliance with Food Hygiene Regulations and HACCP procedures.
- Maintain accurate food safety records and temperature logs.
- Ensure the kitchen is always inspection-ready.
- Promote high standards of cleanliness and health & safety throughout the kitchen.
Menu Development
- Assist with creating and improving menu items.
- Develop seasonal specials and new dishes.
- Monitor customer feedback and make recommendations for improvements.
Skills & Experience
- Previous experience in a supervisory or management role within a commercial kitchen.
- Strong leadership and communication skills.
- Excellent organisational and time management abilities.
- Sound understanding of food safety legislation and HACCP.
- Experience with stock control, ordering and food cost management.
- Ability to perform well under pressure in a fast-paced environment.
Personal Qualities
- Passionate about quality food and exceptional presentation.
- Strong attention to detail.
- Reliable, proactive and self-motivated.
- Calm and decisive under pressure.
- Positive role model with excellent teamwork skills.
Working Hours
This role requires flexibility and will include mornings, evenings, weekends and public holidays in line with business needs.
Performance Expectations
The successful Chef / Kitchen Manager will:
- Deliver consistently high-quality food and service.
- Maintain excellent hygiene and food safety standards.
- Effectively lead and develop the kitchen team.
- Keep food costs and waste under control.
- Ensure the kitchen operates efficiently, professionally and profitably while contributing to an outstanding customer experience.
Pay: £12.90-£14.00 per hour
Benefits:
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Work Location: In person
