Chef manager Work, Jobs in Kirkby Thore (with Salaries)

Head Chef Brambles
Brambles —Penrith
- £8,000 a week
- Full-time
- Management
- Cooking
- In-person
- Annual leave
Quick apply
15h
Head Chef
The George Hotel Penrith part of Everbright Hotels —Penrith
- £40,500 - £43,500 a year
- Full-time
- Management
- Cooking
- Hotel
- Employee discount
Quick apply
11d
Chef/Kitchen Manager
19 The Wine Bar & Cafe@19 —Kendal
- £16 - £17 an hour
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply
14d
Assistant Kitchen Manager / Senior Chef de Partie - American Diner
Center Parcs —Penrith
- £32,600 a year
- Weekend availability
- Bar
- Cooking
- Communication skills
- Employee discount
8d
Chefs at All Levels
The Ambleside Salutation Hotel & Spa —Ambleside
- From £14 an hour
- Full-time
- Culinary experience
- In-person
- Communication skills
- Employee discount
- Gym membership
Quick apply
Head Chef
Cortillo Lounge —Kendal
- £37,000 - £44,500 a year
- Overtime
- Hospitality
- Bar
- Casual dining restaurant
- Employee discount
Quick apply
8h
Chefs of all levels
Trenchers Restaurant Bowness —Windermere
- From £13.50 an hour
- Full-time
- In-person
- Restaurant
- Kitchen experience
Quick apply
10d
Head Chef
Starboard Hotels —Windermere
- Up to £39,000 a year
- Cooking
- Hotel
- Team management
Head Chef – Wainwrights Inn
Langdale Hotel and Spa —Ambleside
- £38,000 - £40,000 a year
- Full-time
- Hotel
- Leadership
- Hotel experience
- Employee assistance programme
- Employee discount
Quick apply

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Chef de Partie
Mortal Man Inn —Windermere
Flexibility to adapt to busy service times. Strong kitchen experience, ideally within a restaurant or hotel setting. Knowledge of food safety regulations.
£24,420.00 - £38,456.42 a year
Quick apply
Chef De Partie
ESS Compass —Warcop
As a Chef, you will be responsible for preparing and serving the kind of food that truly brightens our clients' and customers' days, all within the market-…
£14.08 an hour

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Head Chef Brambles

Brambles -
Penrith

Quick apply

Job details

Permanent | Full-time
£8,000 a week
15 hours ago

Benefits

Cycle to work scheme
Annual leave
Company pension
On-site parking

Qualifications

Management
Butchery
Cooking
Food Hygiene Certificate
Level 3 Food Hygiene Certificate

Full job description

Purpose of the role:

To lead the menu direction at Brambles Restaurant & Deli. To implement and uphold values that focus on integrity of cooking, innovative cooking and an overall positive customer experience.

Budget management, gross profit on food and people management are all in your responsibility and further details on these KPIs will be set out below.

Main duties and responsibilities

Team Management

- Staff Cost / Revenue (%) must be 27% annual average

- Approving junior members of the teams holidays

- Submitting your own holiday requests at least 2 weeks in advance for approval

- Completing probation reviews with new starters

- Presentable and professional team

Maintenance of the kitchen and equipment

- Ensure both functional, presentable and hygienic – ensuring both teams are completing the weekly tasks and the monthly maintenance is complete.

- Presentable and clean KP area – managing KP daily task list to ensure salts are topped up

- Daily fridge temp logs

- 5 star hygiene ratings – HACCP, accident book, fridge check

- Deep clean checklists completed each week

Administrative Duties

- Creation of recipe sheets and order lists for kitchen team

- Attaching the recipe to the item on lightspeed (for costing and stock control)

- Producing a weekly kitchen purchases file on excel (for invoices to be paid) this must be completed every Monday.

- Inputting kitchen purchases into lightspeed (this is much more simplified when orders are ordered through lightspeed, the sous chef we currently have knows how to do this also). Then daily, we record the goods as received.

Creative Control

Menu Direction

- All day Dining menu

- Sunday roast

- Meals and products to be sold in the retail deli section

- Events Menu – canapes / set menu or feasting menu – these need to be stable and not subject to regular changes

Qualifications & Experience

Food hygiene level 3

Butchery experience essential for this role

KPIs

· Week 1 - Need to finalise the menus we will be serving

· By week 2 – first delivery of beef received and butchered down – then hung in our dry ager

· By week 3 – Photo shoot and cost the menu, along with hiring junior staff

· By Week 4 – restaurant soft launch

At 6 months

- EHO ratings to achieve 5 stars

- A routine in place now for our farm meat deliveries, and how these will be used on the menu

At 12 months

- Maintained 70% GP (avg) and look towards next improvement

- Increase food revenue (above £8k weekly average for the year) this will be done through increasing lunch trade, and regular set menu events, alongside launching steak night, or pie night (nights that we become known for with regulars).

Behaviours

· Able to effectively manage a large team

· Confident to appear in social media videos –I would like to have a “face for the kitchen”.

· Understanding of Health and Safety Procedures

· Able to make considered decisions and communicate to relevant colleagues

· Reliable and committed to their duty

· Ability to keep confidential information confidential:

- Weekly revenues are confidential

- Future business expansion

- Our business operations of any kind

Measures of Success (KPIs)

Weekly Food Revenue

- Building weekly average food revenue to £8k per week average

Staff Costs / Revenue (%)

- To be 37% or less annual average (this is for the site as a whole, FOH and BOH)

EHO Score of 5
Increasing use of dry agers – buying in large cuts / half an animal – butchering on site GP (%)

- Minimum of 70% gross profit per month

Public Reviews

- While not every diner should have their opinion validated, we need to be aware of them, and consider each one

Service Agreement

- 28 days guaranteed leave – to be agreed 2 weeks in advance minimum

- No AL in December as standard – recommend producing a December rota to let the team know who has Christmas Eve / Boxing Day/ NYE or NYD off

- Closed Christmas Day every year

Benefits

· Coffee and soft drinks when on shift

· Cycle to work scheme

Key Relationships

· Operations Manager

· Kitchen team

· General Manager

Hours – 5 days per week with 4 of these being hands on (on the pass) – in Autumn / Winter Sundays mandatory unless on annual leave –Mondays are usually admin days.

Min 48 hours.

Salary: Competitive

Benefits:

Company pension
On-site parking

Work Location: In person

Quick apply

Refine Your Search

chef manager jobs in kirkby thore

Head Chef Brambles

Head Chef

Chef/Kitchen Manager

Assistant Kitchen Manager / Senior Chef de Partie - American Diner

Chefs at All Levels

Head Chef

Chefs of all levels

Head Chef

Head Chef – Wainwrights Inn

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