Overview
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Buffets Junior Kitchen Manager
Department: Buffets
Employment Type: Permanent - Full Time
Location: Skegness
Reporting To: Gary Robinson
Description
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, with 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. Have great leadership skills to support and grow your team, with daily briefings, handle stock control 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 specifications. You will also support in 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. 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 our guests who have booked a half-board dining package.
Responsibilities
* Support the running of the kitchen and assist in leading a large team of chefs; step in during the Kitchen Manager's absence.
* Lead daily briefings, manage stock control, monitor guest experience, and drive continuous improvement.
* Deliver food cost budgets through menu planning, cooking to standards and specifications.
* Uphold food hygiene standards and health and safety in accordance with legislation and company policies.
* Provide training schedules and development plans to grow the team and deliver a great guest experience.
* Lead and develop the team in a fast-paced buffet environment serving up to 3000 guests per service.
* Be hard-working, reliable, and proactive in finding better ways for the team to meet brand standards.
* Build and develop relationships with leaders and teams on resort to maximise guest satisfaction.
* Hold Level 3 Food Safety qualification and demonstrate ability to lead a team in a high-standard kitchen.
* Manage margins and costs and oversee all health, safety and hygiene-related duties.
* This role requires a 5-day working week over 7 days, covering 40 hours, including evenings and weekends. It does not include onsite accommodation.
Qualifications
* Level 3 Food Safety qualification (required).
* Experience in a similar level role with large-volume turnover in a fast-paced kitchen.
* Strong leadership, time management and organisational skills.
* Ability to train and develop a team and maintain brand standards.
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