Kitchen Manager in Cardiff

IMPORTANT: Must be 18+, must be available to work weekends and evenings, including 31st December.

Wage: 25k-27k per annum + up to 3k per year in bonus incentives.

Hours: Average of 25-35 hrs per week, generally starting between 3pm - 5pm and finishing around 9.30pm. On delivery and stock take days you would be expected to come in earlier, around midday.

Week: 2-3 days a week (including Friday + Saturday) over summer. September onwards: Typical 5 days, including every Friday and Saturday. Fewer shifts over the summer months but more during the winter.

We are committed to diversity and inclusion, and are keen to attract people of different backgrounds, perspectives and experiences. We particularly encourage applications from historically underrepresented communities for all roles.

The Glee Club Cardiff is located in Mermaid Quay, in Cardiff Bay. We have a 450 seat auditorium, where we hold our live stand up comedy shows every Thursday, Friday & Saturday evening. We also host touring comedy shows and live music, drag & spoken word during the week.

We are looking for someone who is a strong team leader, takes pride in their work, and is able to work well under pressure. You must have previous experience as a chef and experience leading a team.

Service: We're a different type of operation to your standard kitchen. Ours is similar to a pre-theatre dining experience. Service is short, typically 2 hours with 90% of orders produced and sent out between 7pm-8pm. The team typically consists of 2 - 4 chefs who produce a range of good quality, simple dishes for anywhere between 50-450 customers of whom 25-50% typically order food. It's a "main course" only menu with occasional desserts. Kitchen staff are typically packed up, cleaned down and out of the building by around 9.30pm.

Key responsibilities:

• To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customers.
• Stock ordering and control.
• HACCP implementation.
• Maintaining high standards of cleanliness throughout kitchen areas, including a 5 star hygiene rating.
• Correct portion and wastage control.
• Team management skills.
• Managing staff hours to create a cost efficient kitchen.
• Training and progression of junior kitchen team members.
• Seek to optimise the food revenue potential from each show and each customer visiting the venue.
• Minimise staff costs while maintaining customer satisfaction and minimising send-backs, delays and complaints.
• Maintain or exceed target profit margins. Target food GP is 65%.
• Maintain accurate staffing records in accordance with company procedures.
• Keep accurate time sheets and assist with the payment of wages in accordance with company policy.
• Ensure the quality of the customers' experience food service is maintained and where possible improved.
• Keep abreast of and implement current and new health and safety legislation, hygiene policies and food service best practice.
• Ensure your team implements good practice.
• Ensure your staff are adequately trained and initiate training programmes where necessary.
• Maintain good hygiene records, procedures and pass all relevant inspections.
• Lead, inspire and coordinate your team.
• Inform the venue manager of any issues within your team that may require disciplinary action to be taken in line with current legislation and company policy.
• Develop a close working relationship with the floor manager and team to ensure products are delivered as smoothly and swiftly to the customers.
• Provide department rotas that meet with staffing target.
• Delivery note and purchase inputs Routine stocktake management.

Personal Profile:

• Hard working and enthusiastic individual who demonstrates real passion for food.
• Self-motivated and able to work under pressure.
• Flexible, adaptable and a good team worker.
• Excellent interpersonal skills.
• Excellent organisational skills.
• Computer literate and a working knowledge of office applications.

Qualifications: Must have a Level 3 Food Hygiene Training and Certificate, 706/2 or NVQ2 chef qualification, or equivalent. Candidates must have a background in food prep / management and had previous supervisory experience in this sector; references will be required from previous employers.