Job Purpose:
To lead and manage the kitchen team in delivering high-quality food consistently, ensuring all dishes meet standards for taste, presentation, and safety.
Key Responsibilities & Duties:
- Day to day management of the six on site kitchens. From food preparation and service to ensuring high standards of cleanliness are adhered to.
- To follow our allergens policy and kitchen management H.A.C.C.P.. (Full training given).
- Managing your kitchen team, rota planning and holidays.
- Daily ordering from suppliers, leasing with the stock taker monthly.
- Working within our food and staffing budgets in order to maintain financial standards.
Qualifications:
(Required)
Skills, Knowledge & Experience:
(Required)
- 2 years’ experience - providing for 100+ covers using fresh ingredients together with a strong background in food led establishments. (ideally minimum qualifications NVQ level 2 professional cookery or 7062.
- Planning rotas – ability to plan rotas .
- Leadership & Team Management – Ability to motivate, train, and oversee kitchen staff.
- Time Management – Able to prioritise tasks and deliver dishes efficiently during busy service periods.
- Attention to Detail – Ensures consistent quality, presentation, and portion control.
- Organisation & Planning – Manages stock, ordering, and kitchen prep to maintain smooth operations.
- Health & Safety Knowledge – Strong understanding of food hygiene regulations and safe kitchen practices.
- Budgeting & Cost Control – Monitors food costs, reduces waste, and maximises profitability.
- Communication Skills – Clear communication with kitchen and front-of-house teams.
Job Types: Full-time, Permanent
Benefits:
- Company pension
- Free parking
- On-site parking
- Store discount
Work Location: In person
