Kitchen Manager

Reporting to the Lead Chef, you will join our team to oversee back of house kitchen operations and the team of Cooks/Chefs and Kitchen Team Members in our award winning services. You will be responsible for the delivery of food to the agreed standards and quantities to ensure availability and quality for our customers as they travel up and down the M5.

We are looking for an experienced hands on Kitchen Lead who has the ability to take on full responsibility for the food that leaves our kitchens and also develop and lead your team to be the best they can be. The role is ideally full time but we are happy to discuss this.

• Understanding the Westmorland customer experience and ensuring that all food presented to our customers by the team of chefs is to the agreed specification and standard, managing and coaching the team to achieve what is required.
• Understanding customer flow and expected levels of trade on a day to day basis to effectively plan and manage availability and quality of product at all times of the day and to minimise waste.
• Ensure up to date training of all Kitchen Team Members, Cooks and Apprentices.
• Along with the Lead Chef, be responsible for controlling food stocks, food safety due diligence and waste including ordering to schedule and weekly audits.
• Lead the communication to the Kitchen team including upcoming menu changes, daily site updates and targets.
• Be responsible for the working practices of your kitchens, ensuring food hygiene and health and safety regulations are adhered to.
• Work with Food Development teams to introduce new products to site within timescales and to the agreed standards.
• Provide feedback to the Lead Chef, Westmorland Kitchen and Food Development on recipes, processes, equipment and quality in a professional manner.

• Experience as a Kitchen Lead, able to demonstrate a high level of competency in all technical skills required to operate in a commercial kitchen.
• Experience of financial controls within a kitchen operation including stock management and wastage controls.
• Ability to produce food of a high quality in a fast paced commercial kitchen environment.
• Preferred but not essential:
  Food Safety Level 3 (Can be provided as training upon successful appointment in the role).