The Executive Chef or Kitchen Manager oversees the culinary team and daily food service operations, ensuring high standards in kitchen operation, inventory management, cost control, safety, and quality.
Responsibilities
* Accountable for operational excellence in the kitchen
* Delegate tasks and provide directions to all kitchen staff
* Conduct interviews and hire kitchen management and team members
* Select, orient, and continuously develop Sous Chefs and kitchen staff
* Prepare work schedules for Sous Chefs and kitchen staff
* Maintain safety certification requirements for the kitchen team
* Manage inventory, cost of goods, and overall financial controls
* Oversee health inspections
* Supervise and deliver training on food prep, menu execution, procedures, and recipes
* Ensure proper timing and production for food orders
* Conduct ongoing performance appraisals for Sous Chefs and kitchen staff
* Enforce dress code and uniform standards for the kitchen team
* Maintain product quality standards and expected food costs
* Oversee or complete prep lists and ordering guides
* Complete opening and closing checklists
* Maintain kitchen equipment and facilities, handling repairs as needed
* Operate all kitchen stations proficiently
* Provide a clean and safe environment for both team members and guests
Qualifications
* At least 3+ years of culinary management experience, including writing prep lists
* Experience managing inventory, cost of goods, and overall financial control
* Experience working in a fast‑paced, high‑volume kitchen environment
* Experience leading and developing staff for future leadership roles
* Experience facilitating and executing training programs
* Strong communication and organizational skills
* Ability to stand, walk, and work for 8–10 hour shifts
* Ability to reach, bend, balance, and transport objects up to 30 lb, with occasional lifting up to 50 lb
* Proficiency in operating kitchen equipment (e.g., wok, mixer, slicer, buffalo chopper) and using knives safely
* Capability to work in varying temperature conditions, from warm to very warm
Preferences
* Proficiency in English
* Experience in an upscale scratch kitchen concept
* Previous front‑of‑house restaurant management experience
* Culinary degree or culinary certificate
Benefits
* Competitive pay and bonus eligibility
* Paid management training program
* Career advancement opportunities within a growing brand
* Chef's coat and hat provided at no cost
* Free meal per shift
* Employee referral program with £100 bonus for team member positions and £500 for management positions (excluding home location)
* Exclusive employee discounts
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