About the role
We’re looking for a Junior Kitchen Manager to join the Butlin’s Buffets Department based in Skegness. Reporting to the Kitchen Manager, you will support the running of the kitchen and support in leading a large team of amazing chefs, stepping in during the Kitchen Manager’s absence.
You will be passionate about exceptional experience and will monitor this regularly to develop action plans in your venue with a focus on continuous improvement. You will support and grow your team with daily briefings, handle stock controlling and review the presentation of food.
Financial performance will play an important part in your role, and you will deliver food cost budgets through effective menu planning, cooking to standards and specification. You will also support the accountability of food hygiene standards and health and safety, inline with legislation and company policies.
You will be a role model for Butlin’s unique way of working, ensuring training schedules and performance development plans are in place for your team and inspiring them to deliver a great experience to guests every time. We truly believe that variety is the spice of life and in this role you’ll have the opportunity to lead and develop the skills of a team in our main buffet restaurant serving guests who have booked a half-board dining package.
This role covers a 5-day working week over 7 days covering 40 hours, including evenings and weekends. This role does not come with onsite accommodation.
Key Responsibilities
We are looking for individuals with experience in a similar level role with large volume turnaround. We can host for 3000 guests per service within our buffet department. Being able to work in a fast paced environment is a must, with good time management and organisational skills. You will need to be hard working and determined, a reliable person who likes to get things done and who will look for better ways for the team to consistently deliver our brand standards. We are looking for candidates who are energetic and enthusiastic, high spirited and fun loving and who will understand their role and the value they can add to the guest experience by unleashing the potential of the team, by building and developing relationships with leaders and team on resort.
You must have passed your Level 3 Food Safety qualification and be confident in leading a team to continually deliver high standards in a fast paced and busy kitchen environment. As with any chef role at this level, you will also be responsible for managing margins and controlling costs and all things health, safety and hygiene related.
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