Job Description
Arnos Manor Hotel is a beautifully unique 73 bedroom hotel bustling bar, restaurant and adaptable meeting and event space for 200 all within a beautifully unique listed building. Being built in the 17th century Arnos Manor has retained many of its original features and charming character.
Benefits £30 BB per night colleague rate
£60 BB per night for Friends and Family rate
Celebration of milestone employment anniversaries
50% off Food & Beverage in our hotels
Meals on duty provided
Access to Hospitality Rewards
Offerings from retail and dining discounts
Employee Assistance Programme and same day on-line GP appointments
Quarterly Shining Star recognition
Annual colleague celebrations
The role of Kitchen Manager
As Kitchen Manager you will be part of a passionate and supportive team who strive to deliver quality service and food to our guests, the team is small and therefore tight-knit creating an environment of support to do great things.
Our Kitchen Manager will have passion and commitment to quality, show teamwork with our guest service team and lead the kitchen operation. Our Kitchen Manager will have previous experience as a Sous Chef, Head Chef or Kitchen Manager level. Our Kitchen Manager will cater for dinner covers and prepare buffet breakfast and buffet lunches for conferences, they will maintain the Health & safety and HACCP standards in the business. Additionally stock control, ordering and creating special's menus to support stock control and guest requests will be required.
The company invites and encourages our Kitchen Manager to be part of menu review process across the group, to have a voice on what we deliver to our guests.
Job Overview:
As a Kitchen Manager, you will be responsible for managing the kitchen and preparing and presenting high-quality dishes while maintaining food safety and hygiene standards. You will work closely with the Hotel Manager and Guest Service team to deliver exceptional dining experiences for our guests.
Experience & Qualifications
• Previous experience as a Sous Chef, Head Chef, Kitchen Manager in a Hotel, Restaurant, or similar environment.
• Knowledge of food safety, hygiene, and kitchen best practices (e.g., HACCP and Food Safety certification preferred).
• Ability to work under pressure in a fast-paced environment.
• Strong teamwork and communication skills.
• Sound operational background.
• Banqueting experience would be advantageous.
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