A Kitchen Manager is responsible for managing and training the kitchen team to deliver an excellent Guest and Member experience while managing food cost controls.
Responsibilities
Manage and train the kitchen brigade effectively to ensure a well‑organised and motivated team
Ensure consistency in quality of dishes at all times
Ensure compliance with food hygiene, Health and Safety, and stock procedures
Ensure resources meet business needs through effective management of working rotas
Support brand standards through the training and assessment of your team
Manage food cost controls to contribute to Food and Beverage revenue
Knowledge of activities in other departments and implications
Qualifications
Strong Sous Chef or previous Head Chef experience
Approaches food in a creative way
Strong supervisory skills
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming...