High-Volume Kitchen Manager: Lead & Develop Talent

Aramark; Warwick; Híbrido; GBP 32.000 - 45.000; Jornada completa

Descripción de la vacante

Aramark UK is seeking an experienced Kitchen Manager to lead the hotel food and beverage kitchen operation at Warwick Castle. You will ensure high-quality dining, compliance with food safety regulations, and efficient service in a fast-paced, high-volume environment.

You will develop and coach a predominantly young kitchen team, manage stock, labour planning, and menu execution while contributing ideas to enhance guest satisfaction and profitability.

Formación

• Proven experience leading a high-volume kitchen in hospitality or food service.
• Ability to coach and develop a predominantly junior team.
• Strong knowledge of food safety, HACCP, and safety regulations.
• Experience with stock control, labour planning, and menu execution.
• Ability to manage food costs and minimise waste while maintaining quality.
• Excellent communication and organisational skills for cross-team collaboration.

Responsabilidades

• Lead day-to-day kitchen operations to ensure efficient service and high food quality.
• Maintain food safety, hygiene, health and safety, and audit-ready standards.
• Oversee stock levels, waste minimisation, rotation, and forecasting to meet cost targets.
• Recruit, train, and motivate kitchen staff to build a capable, high-performing team.
• Ensure buffet presentation, replenishment, and service standards meet guest expectations.
• Execute centrally developed menus and provide feedback to improve guest appeal and efficiency.

Conocimientos

Kitchen leadership

Team management

Food safety

High-volume ops

Cost control

Communication

Descripción del empleo

Aramark UK is seeking an experienced Kitchen Manager to lead the hotel food and beverage kitchen operation at Warwick Castle. You will ensure high-quality dining, compliance with food safety regulations, and efficient service in a fast-paced, high-volume environment.

You will develop and coach a predominantly young kitchen team, manage stock, labour planning, and menu execution while contributing ideas to enhance guest satisfaction and profitability.