Job Description

Job Summary

The Kitchen Manager is responsible for the overall operations of the kitchen, ensuring the

highest quality food preparation, safety, and sanitation standards are maintained at all times.

This position demands strong leadership, exceptional organizational skills, and a passion for

delivering excellent dining experiences to our guests. The Kitchen Manager will supervise

kitchen staff, coordinate with front-of-house management, oversee inventory and ordering, and

be instrumental in menu planning, budgeting and innovation.

We are currently looking to move towards a brand-new, in-house kitchen brigade headed up by

an enthusiastic and passionate kitchen manager who is willing to plan and commit long-term to

the changes and progression we would love to see at a club we treasure dearly. You will be

someone who can lead the kitchen and restaurant into a new era of modern but homely

breakfasts & lunches, whilst also servicing evening and weekend function and events, with a

view to delivering regular 'bistro-style' or themed evening meals once a successful and

consistent team are in place.

About Our Venue

We are a well-established, traditional, community-focused members club committed to

providing our customers with excellent levels of service and food. Our team values

collaboration, creativity, and continuous improvement. We believe in fostering an inclusive,

supportive workplace where every team member can thrive and contribute to our shared

success.

Key Responsibilities

? Kitchen Operations: Oversee day-to-day kitchen activities, including meal preparation

and service; ensure all food produced meets the restaurant's quality standards.

? Sta? Supervision and Training: Recruit, train, schedule, and supervise kitchen sta?.

Provide ongoing feedback and foster a positive, e?icient work environment.

? Inventory and Cost Control: Manage inventory levels, order supplies, and monitor food

costs to ensure profitability. Work to minimize waste and maximize the use of

ingredients.

? Menu Development: Collaborate with the board to plan and update menus. Bring

creative ideas for seasonal dishes and specials.

? Health and Safety Compliance: Ensure full compliance with all regulatory requirements,

including food safety, sanitation, and workplace safety standards.

? Equipment Maintenance: Oversee the maintenance, cleanliness, and proper

functioning of all kitchen equipment and facilities.

? Quality Assurance: Conduct regular inspections of food, staff performance, and kitchen

cleanliness to uphold standards.

? Budgeting and Reporting: Assist with budget management, financial forecasting, and

preparation of regular reports on kitchen operations.

? Vendor Relations: Build and maintain relationships with suppliers, negotiate pricing, and

ensure timely delivery and quality of products.

? Customer Satisfaction: Work with the front-of-house team to ensure a seamless guest

experience and respond to customer feedback regarding menu or food quality.

Required Skills and Qualifications

? Proven experience as a kitchen manager, head chef, or similar role in hospitality setting.

? Strong knowledge of food safety and sanitation regulations.

? Strong leadership and communication skills.

? Ability to effectively manage time, prioritize tasks, and handle multiple demands.

? Solid understanding of inventory management, cost control, and budgeting.

? Creativity and passion for food, with an eye for detail and presentation.

? Proficiency in the use of kitchen technology, equipment, and software tools.

? Ability to remain calm and make decisions under pressure.

? Strong problem-solving skills and a proactive approach to challenges.

? Flexibility to work evenings, weekends, and holidays as needed.

Preferred Qualifications

? Culinary degree or certification from an accredited institution.

? Experience in menu planning, recipe development, and kitchen redesign.

? Previous experience with staff training and mentorship.

? Familiarity with sustainability practices and sourcing local ingredients.

Working Conditions

? Fast-paced kitchen environment with exposure to heat, steam, and cooking equipment.

? Physical demands include standing for extended periods, lifting, and performing

repetitive tasks.

? May involve long shifts, including mornings, nights, weekends, and public holidays.

Compensation and Benefits

? Competitive wage commensurate with experience.

? Relaxed and collaborative working environment with the opportunity and

encouragement to make the restaurant and kitchen operation your own, and create a

great reputation and future growth.

? Paid holidays.

? Employee meal discounts.

How to Apply

Please submit your C.V and a brief cover letter outlining your relevant experience, and what

would make you a good fit for our friendly and established restaurant. Include references or

letters of recommendation if available. Applications can be submitted via email

Job Type: Full-time

Pay: 25,000.00-39,000.00 per year

Work Location: In person