Kitchen Manager in Glasgow

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

Wage: £14.80ph + up to £3k per year in bonus incentives + tips.

Hours: Average of 15 - 20 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: September onwards: Typical 3 - 5 days, every Friday and Saturday. Typically an in day on Thursdays for deep clean and delivery. Summer months 2-3 days a week (including Friday and Saturday). Historically Kitchen Managers have used their accrued holiday days as income during this period.

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 50-400 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 10pm.

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' 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 targets.
• 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.