Location: Retallack Resort & Spa, St Columb, Cornwall, TR9 6DE
Salary: £30,000 - £32,000 DOE
Hours of work: Permanent, 40 Hours per week

WHAT WE NEED IN A NUTSHELL

Someone who understands that exceptional food and drink are central to a happy holiday. From leading your team’s development to stocks, yields and audits but most of all doing what you love to do…cooking! This is an exceptional opportunity for a skilled Kitchen Manager who is looking to show off their creative skills.

SKILLS, EXPERIENCE AND QUALITIES YOU’LL NEED

Are you dynamic, determined and enthusiastic? Do you thrive on providing memorable guest experiences and want to be part of a great team? These are the essential qualities for our kitchen manager. You will also have

• Communication skills through listening to customers, engaging and building a rapport with your team
• Experience of working under pressure including managing a workload at busy times
• An ability to build a commercial awareness and the experience of working in a commercial environment as well as becoming the best you can in your area of expertise
• Knowledge of working with regulations such as health & safety, auditing, and making sure that colleagues understand them
• Great leadership skills and the ability to build a high performing team in order to control, develop and improve all aspects of the kitchen including: P&L, yields, people, standards, legal compliance, service and brand integrity
• An NVQ and relevant food hygiene certificates.

It’s about your values too. We have a can-do, fun loving, people centred ethos here at Away Resorts, which is captured by our holiday heroes’ mantra of Attentive Amazing Lovers – if that’s fired up your curiosity, have a read about it here and decide if it describes you.

You will manage and inspire the kitchen team to produce brilliant meals to our high standards. This will include:

• Control and direct the food preparation process and any other relative activities
• Ensure consistency of quality of dishes before they reach the customer
• Plan orders of equipment and ingredients managing, stock and wastage effectively
• Remedy any problems or defects
• Be fully in charge of managing and training kitchen staff
• Oversee the work of the kitchen team
• Manage and review team workload to maximise efficiency and ensure standards
• Implementation of all legislative measures and administration required by the current Food Hygiene, licensing, and collaboration and respect across the team.

You will lead from the front, setting the standards for your team and motivating, coaching and supporting them to be outstanding.
One more thing…holidays happen at holiday times and eating and drinking goes on in into the night, so you’ll need to work your magic on bank holidays, evenings and weekends too.