Job Description

KITCHEN MANAGER

EXPECTATIONS & RESPONSIBILITIES

Reports to: Owner / General Manager
Location: Paisley Flour Catering & Paisley at No 106

Role Overview

The Kitchen Manager will oversee all kitchen operations across Paisley Flour Catering and Paisley at No 106. This role ensures the highest standards of food safety, cleanliness, and compliance, while maintaining profitability through effective cost control, stock management, and waste reduction. The Kitchen Manager is a hands-on leader who ensures consistent quality and efficiency both in the restaurant and at large-scale catered events.

Quality & Standards

Maintain rigorous cleaning schedules and ensure a spotless kitchen environment. Guarantee all food meets consistent quality standards before leaving the kitchen. Enforce allergen procedures and ensure all staff are fully trained and compliant. Conduct audits and checks to keep the kitchen inspection-ready at all times.
Compliance & Safety

Implement and maintain HACCP systems, food hygiene, and health & safety legislation. Ensure all staff understand and follow safe working practices. Record and monitor compliance documentation accurately and consistently.
Profitability & Financial Control

Monitor and control food costs across both restaurant and catering operations. Identify and reduce waste to protect margins. Track budgets, profitability, and kitchen performance against targets. Work with suppliers to ensure competitive pricing and consistent quality.
Stock & Waste Management

Oversee ordering, deliveries, and stock rotation (FIFO system). Maintain accurate inventory records. Prevent over-ordering, shortages, or unnecessary waste.
Team Leadership

Supervise, support, and develop kitchen staff. Train the team in cleaning standards, allergen awareness, and cost-conscious practices. Prepare rotas and allocate resources to meet both catering events and restaurant demands. Maintain high staff morale and clear communication across the kitchen.
Skills & Experience

Proven experience in kitchen or catering management. Strong understanding of compliance, hygiene, HACCP, and allergen legislation. Track record of managing budgets, stock, and profitability. Team leadership and training experience. Organised, detail-driven, and able to juggle varied demands.
Personal Attributes

Highly reliable and professional with excellent organisational skills. Quality-driven with a focus on standards and consistency. Financially astute and commercially aware. Calm under pressure and adaptable to different service settings.
Salary Expectations

30,000 - 36,000 per year (depending on experience, size of team, and event volume) Meals on duty Performance-related bonuses (often tied to profitability/waste reduction) Staff discounts or perks
Job Type: Full-time

Pay: 30,000.00-36,000.00 per year

Benefits:

Employee discount On-site parking
Work Location: In person