Overview

The Kitchen Manager is responsible for overseeing the full food operation for the venue. This role is accountable for food quality, safety, consistency, team leadership & people management, stock control, and cost management, ensuring all orders are delivered to a high standard while operating efficiently and compliantly.

40 hours per week, £28,500.00 per year

Key Responsibilities

Food & Quality

Oversee day-to-day kitchen operation

Ensure consistency, quality, and presentation across the menu.

Support menu development, recipe standards, and portion control.

Ensure all food is prepared and stored in line with food safety legislation and company standards.

People Management

Lead, train, and develop your kitchen team.

Plan rotas in line with budgets and forecasted trade.

Conduct inductions, training, performance management, and probation reviews.

Foster a positive, organised, and professional kitchen culture.

Stock & Cost Control

Manage ordering, stock rotation, and storage.

Carry out regular stock takes and ensure accurate reporting.

Minimise waste and maintain agreed food GP targets.

Work closely with suppliers to ensure consistency and value.

Compliance & Safety

Brew York Craft Beer

Message History

Delivery option(s)