JOB SUMMARY:

We are seeking a passionate and experienced Kitchen Manager to oversee the daily operations of our kitchen. The ideal candidate will be responsible for driving food sales in the business, ensure the kitchen runs smoothly, consistently delivering high-quality food, maintaining high standards of hygiene, and managing kitchen staff effectively. We are looking for an experienced, creative person, with very high standards. This role involves menu planning, stock control, staff management, and ensuring a high standard of service for our customers.

QUALIFICATIONS & SKILLS:

· Proven experience as a Kitchen Manager or Head Chef in a pub or restaurant environment.
· Strong understanding of kitchen operations, food safety regulations, and hygiene standards.
· Ability to manage kitchen staff effectively and maintain a positive team environment.
· Excellent organizational and time-management skills.
· Strong communication skills and ability to liaise with other departments.
· Creative, with a passion for food and customer service.
· Ability to work under pressure in a fast-paced environment.
· Knowledge of stock control, budgeting, and cost management.

· Food Sales: Number one responsibility is to drive the food sales in the businesses. This will be targeted and bonus related. This will be achieved by high standards in the following responsibilities.
· Menu Development: Design and development of seasonal and daily specials, ensuring a varied and appealing menu that reflects pub offerings and customer preferences.
· Kitchen Operations: Oversee the day-to-day kitchen activities, ensuring food is prepared, cooked, and served in accordance with pub standards and customer expectations.
· Food Quality & Safety: Ensure the preparation and serving of food meet health and safety regulations, including food hygiene standards and safe working practices.
· Inventory & Stock Control: Manage food inventory, ordering, and stock rotation, minimizing waste while ensuring quality ingredients are available for service.
· Staff Management: Lead and motivate kitchen staff, providing training, creating schedules, and ensuring staff are working efficiently.
· Cost Control: Manage food costs by controlling portions, reducing waste, and optimizing stock usage.
· Customer Satisfaction: Ensure the kitchen delivers excellent customer service through timely food preparation and addressing any customer concerns related to food quality or delivery.
· Cleanliness & Organization: Maintain a clean and organized kitchen environment, ensuring all equipment is in good working order and ready for use.
· Health & Safety Compliance: Ensure compliance with all food safety regulations and health codes, including cleanliness, hygiene, and the correct handling of food.
· Collaboration: Work closely with front-of-house staff to ensure seamless communication between kitchen and service areas.