High-Volume Kitchen Manager | Lead & Elevate Food Quality

Aramark; England; On-site; GBP 50,000 - 70,000; Full time

Job summary

Aramark UK at Warwick Castle is seeking an experienced Kitchen Manager to lead the hotel food and beverage kitchen operations. You will drive high-quality dining, oversee stock, labour planning and compliance, and develop a predominantly young kitchen team in a fast-paced, seasonal environment.

You will implement centrally managed menus, ensure food safety standards, and contribute ideas to enhance guest satisfaction and profitability. A proactive leader with strong coaching skills is essential.

Qualifications

• Proven Kitchen Leadership Experience
• Team management and development
• Food safety and HACCP knowledge
• Ability to manage high-volume operations and seasonal fluctuations
• Strong cost control and procurement awareness
• Excellent communication and organisational skills

Responsibilities

• Lead Kitchen Operations: Oversee day-to-day kitchen operation, delivering efficient service and consistently high food quality.
• Maintain Food Safety & Compliance: Ensure full compliance with food safety, hygiene, health and safety, and company standards; audit-ready procedures.
• Manage Stock & Control Costs: Monitor stock, minimise waste, rotate stock, and support food cost targets.
• Develop and Manage the Kitchen Team: Recruit, train, coach, and motivate team members to build capability.
• Deliver Exceptional Guest Experiences: Ensure buffet presentation and replenishment meet guest expectations and brand standards.
• Support Menu Execution & Continuous Improvement: Execute centrally developed menus and provide feedback to improve guest appeal and efficiency.

Skills

Kitchen leadership

Team development

Food safety

High-volume operations

Cost control

Communication

Job description

Aramark UK at Warwick Castle is seeking an experienced Kitchen Manager to lead the hotel food and beverage kitchen operations. You will drive high-quality dining, oversee stock, labour planning and compliance, and develop a predominantly young kitchen team in a fast-paced, seasonal environment.

You will implement centrally managed menus, ensure food safety standards, and contribute ideas to enhance guest satisfaction and profitability. A proactive leader with strong coaching skills is essential.