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
