Banner Default Image

Kitchen Manager

Kitchen Manager

  • Location


  • Sector:


  • Job type:

    Full Time

  • Salary:

    £38000 - £42000 per annum + 10% bonus

  • Contact:

    David Peacock

  • Contact email:

  • Job ref:


  • Published:

    about 1 month ago

  • Expiry date:


Head Chef 38-42K +10% annual bonus


I am recruiting for a head chef/Kitchen manager in Manchester to work for a very successful premium socialising and entertainment venue. As Head Chef/kitchen manager you will be hands on in running the kitchen operation and ensuring the menu of premium burgers, shared platters and light bites catering for a high numbers of corporate and party bookings as well as the regular footfall from guests. The position is based on a 48-hour contract, 5 days out of 7 and working 2 weekends out of 3. You will have 2 admin days during the week, with the venue closing between 8 and 10.30pm Monday to Saturday and earlier on a Sunday. You will be one of the senior managers in the venue and will be expected to carry out 2 closing shifts during the week. Holiday entitlement is 33 days per annum.

We are keen to hear from candidates who have at least 3 years' experience working as a head chef/kitchen manager within a branded QSR restaurant, hotel, competitive socialising, sporting or leisure destination.

You will be supported by a team leader and several cooks alongside the full and part time front of house team. Key responsibilities include:

  • As the senior chef within the venue, to lead by example and from the front in preparing great food to be proud of.
  • Ensuring high operational management and financial efficiency of the kitchen achieving superior levels of guest satisfaction.
  • Work with your kitchen team to ensure all HACCP procedures are effectively managed to achieve a 5-star rating.
  • Recruiting, training, motivating and managing your team, optimising the rota in line with prebooking's and events.
  • Oversee labour budgets and optimise expenditure, including the achievement of GP targets and labour margins.
  • To effectively procure and manage cost of goods food and disposable items, minimising waste.
  • Ensuring regular stock takes are planned and carried out, along with the effective use of the EPOS system.

Interviews are immediately available.

Due to the anticipated high level of interest in this opportunity only those candidates meeting the above criteria will be contacted.