Job Description

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)

Valid Driving License

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