JOB SUMMARY

The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen, ensuring that food production meets high standards of quality and safety. This position requires a blend of culinary expertise, management skills, and a passion for hospitality. The Kitchen Manager will lead a team of kitchen staff, fostering a positive work environment while maintaining efficiency and adherence to food safety regulations.

REQUIREMENTS

• Proven experience in food production, cooking, and food preparation within a restaurant or hospitality setting.
• Strong management skills with previous supervising experience in a kitchen environment.
• Culinary experience with a solid understanding of various cooking techniques and cuisines.
• Knowledge of food safety practices and regulations is essential.
• Excellent leadership abilities with a focus on team development and motivation.
• Previous experience in barista duties is advantageous but not essential.
• A passion for delivering exceptional dining experiences through high-quality food and service. This role is ideal for individuals who thrive in fast-paced environments and possess a strong commitment to excellence in culinary arts. If you are ready to take on the challenge of managing a dynamic kitchen team, we encourage you to apply.
  Job Types: Full-time, Permanent
  Pay: £24,420.00-£37,426.22 per year

Benefits:

• Employee discount
• Free parking
• Store discount

Ability to commute/relocate:

• Manchester M14: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Kitchen management / head chef: 5 years (preferred)

Language:

• fluent english (required)

Licence/Certification:

• Level 3 Food Hygiene Certificate (required)

Work authorisation:

• United Kingdom (required)

Location:

• Manchester M14 (preferred)

Work Location: In perso

• Manage all aspects of kitchen operations, including food preparation, cooking, and serving.
• Supervise kitchen staff, providing guidance and training to ensure high-quality food production.
• Oversee inventory management, including ordering supplies and maintaining stock levels.
• Ensure compliance with food safety standards and regulations to guarantee the health and safety of both staff and customers.
• Develop and implement menus that reflect current culinary trends while considering customer preferences.
• Maintain cleanliness and organisation within the kitchen area at all times.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Handle any customer complaints or feedback regarding food quality or service promptly and professionally.