Overview
The Kitchen Manager is responsible for overseeing the full food operation for the venue. This role is accountable for food quality, safety, consistency, team leadership & people management, stock control, and cost management, ensuring all orders are delivered to a high standard while operating efficiently and compliantly.
40 hours/week
Key Responsibilities
Food & Quality
- Oversee day-to-day kitchen operation
- Ensure consistency, quality, and presentation across the menu.
- Support menu development, recipe standards, and portion control.
- Ensure all food is prepared and stored in line with food safety legislation and company standards.
People Management
- Lead, train, and develop your kitchen team.
- Plan rotas in line with budgets and forecasted trade.
- Conduct inductions, training, performance management, and probation reviews.
- Foster a positive, organised, and professional kitchen culture.
Stock & Cost Control
- Manage ordering, stock rotation, and storage.
- Carry out regular stock takes and ensure accurate reporting.
- Minimise waste and maintain agreed food GP targets.
- Work closely with suppliers to ensure consistency and value.
Compliance & Safety
- Maintain full compliance with food hygiene, health & safety, and allergen legislation.
- Ensure kitchen paperwork is accurate, organised, and up to date.
- Lead kitchen cleaning schedules and ensure high standards of cleanliness at all times.
- Support audits and inspections from Environmental Health and internal teams.
Operations & Collaboration
- Work closely with the General Manager and Front of House team to ensure smooth service.
- Support launches, promotions, and events involving food.
- Adapt staffing and prep levels to suit varying trade patterns across the venue.
- Contribute to continuous improvement across systems, menus, and ways of working.
Skills & Experience
- Proven experience in a kitchen management or senior kitchen role.
- Strong understanding of food safety, allergen management, and compliance.
- Confident people manager with experience training and leading teams.
- Strong organisational and stock management skills.
- Calm, proactive, and solutions-focused approach.
What Success Looks Like
- Consistent food quality.
- Strong food GP and controlled stock holding.
- A well-trained, motivated kitchen team.
- Kitchens that are audit-ready at all times.
- Smooth, efficient service that supports the wider venue experience.
Required Qualifications/Experience
Essential:
- 2 years head chef or kitchen management experience
- A good standard of GCSE education
- Good knowledge of kitchen practice and food standards
- A good understanding of Health and Safety law compliance and allergen awareness
- Leadership and organisational abilities
- Good interpersonal skills
- Problem-solving attitude
- Flexibility to work in shifts
Job Type: Full-time
Pay: £28,500.00 per year
Benefits:
- Company pension
- Employee discount
Ability to commute/relocate:
- Otley LS21 1BQ: reliably commute or plan to relocate before starting work (required)
Experience:
- Kitchen management: 2 years (required)
Work Location: In person
