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 lead a large team of chefs, stepping up in 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 have great leadership skills to support and grow your team, with daily briefings, 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 the 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. You will lead and develop the skills of a team in our main buffet restaurant serving our guests who have booked a half-board dining package.
Key Responsibilities
* Support the running of the kitchen and lead a large team of chefs, stepping up in the Kitchen Manager's absence.
* Monitor exceptional experience, develop action plans and focus on continuous improvement.
* Conduct daily briefings, handle stock controlling and review presentation of food.
* Deliver food cost budgets, menu planning, cooking to standards and specification.
* Support accountability of food hygiene standards and health and safety.
* Ensure training schedules and performance development plans are in place for the team.
* Lead and develop the skills of the team in the buffet restaurant, serving guests with half-board dining packages.
* Meet the capacity to host around 3000 guests per service in a fast‑paced environment.
Qualifications
* Experience in a similar role with large volume turnaround.
* Ability to work in a fast‑paced environment with good time management and organisational skills.
* Hard working, reliable, determined, energetic and enthusiastic.
* Passed Level 3 Food Safety qualification.
* Confidence in leading a team to continuously deliver high standards in a busy kitchen.
* Experience managing margins, controlling costs, and handling health, safety, and hygiene responsibilities.
* Fun, keen to join the team, and focused on ensuring guests have a great time.
Working Conditions
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.
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