Job Description

Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
Inventory and Cost Control – monitor and manage stock levels, sensible approach to ordering supplies
Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
Health and Safety Compliance – support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
Budget and Financial Management – develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence
Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus
Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements

Qualifications

Minimum 5 years of professional culinary experience in a fast-paced kitchen environment
Minimum 2 years of supervisory or management experience in a food service organization
Current Food Safety Certification (Level 2 or equivalent)
Culinary qualification (NVQ, apprenticeship, or equivalent professional training) or demonstrated equivalent experience
Proficiency in kitchen management systems and food costing software
Strong knowledge of health and safety regulations, food hygiene standards, and dietary requirements
Excellent leadership and team management skills with the ability to motivate and develop staff
Exceptional organizational and time management abilities
Strong communication and interpersonal skills
Proficiency in menu planning and food cost analysis
Ability to work under pressure and manage multiple priorities effectively
Knowledge of various cooking techniques and cuisines
Preferred: Experience with budget management and P&L responsibility
Preferred: Experience in a hospitality or corporate catering environment