Back of House Supervisor — Lead a High-Quality Kitchen Team

Slim Chickens - Trafford Centre; Stretford; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Colleague discounts

BRG employee benefits

Wagestream access

Healthcare plan

EAP

Referral rewards

Career development

Flexible scheduling

Job summary

Slim Chickens Trafford Centre is seeking a Back of House Supervisor to oversee kitchen operations and mentor a busy team. You’ll ensure food safety standards, manage stock, and collaborate with Front of House to deliver seamless service.

We value strong leadership, a passion for quality, excellent organisation, and the ability to stay calm under pressure. Weekend and holiday availability is essential for a fast-paced hospitality environment.

Qualifications

• Proven experience in a supervisory role within a kitchen or fast-paced environment.
• Strong leadership and mentoring abilities in a kitchen team.
• Solid understanding of food safety and hygiene practices.

Responsibilities

• Overseeing back-of-house operations to ensure efficient food preparation.
• Leading and motivating the kitchen team to deliver high-quality dishes.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Manage inventory and stock, ensuring timely ordering of supplies.
• Collaborate with Front of House to ensure seamless service.
• Address kitchen issues promptly to maintain smooth operations.
• Support staff training and development to uphold BRG standards.
• Create a positive, productive kitchen environment.

Skills

Supervisory experience

Leadership

Food safety

Organisational skills

Calm under pressure

Weekend availability

Job description

Slim Chickens Trafford Centre is seeking a Back of House Supervisor to oversee kitchen operations and mentor a busy team. You’ll ensure food safety standards, manage stock, and collaborate with Front of House to deliver seamless service.

We value strong leadership, a passion for quality, excellent organisation, and the ability to stay calm under pressure. Weekend and holiday availability is essential for a fast-paced hospitality environment.