Kitchen Leader | Elevate Quality, Profit & People

Kew Green Hotels; Norwich; Hybrid; GBP 42,000 - 56,000; Full time

Benefits offered by this job

Fully funded apprenticeships

Discounts on hotel stays

Gym access

Wellbeing support

Job summary

Kew Green Hotels in the United Kingdom is seeking an experienced Kitchen Manager to own the kitchen operation, driving quality, efficiency and profitability while building a positive, engaging culture for your team. You’ll lead from the front, ensuring the kitchen runs safely, compliantly and to the highest standards.

Reporting directly to the Hotel Manager, you’ll manage all kitchen duties, oversee budgeting and cost control, stock and waste, and develop Line Chefs.

Qualifications

• Proven experience as a Kitchen Manager or in a similar leadership role.
• Strong leadership skills with ability to motivate and develop a team.
• Solid understanding of food safety, health & hygiene regulations and compliance.
• Commercial awareness with experience managing budgets and controlling costs.
• Ability to work under pressure in a fast-paced environment while maintaining high standards.
• Proactive, solutions-focused mindset with a passion for great food and guest experiences.

Responsibilities

• Ensure consistent delivery of high-quality food that enhances the guest experience.
• Lead, motivate and develop the kitchen team while embedding company values.
• Review guest feedback and identify ways to improve food quality and service.
• Manage kitchen administration, audits, and third-party contractors.
• Ensure compliance with health, hygiene and food safety regulations.
• Manage stock control, ordering, rotation to minimise waste and maximise gross profit.
• Take ownership of budgets and deliver against financial targets.
• Collaborate with other departments to enhance guest experience.
• Support recruitment, onboarding, training and development of Line Chefs.

Job description

Kew Green Hotels in the United Kingdom is seeking an experienced Kitchen Manager to own the kitchen operation, driving quality, efficiency and profitability while building a positive, engaging culture for your team. You’ll lead from the front, ensuring the kitchen runs safely, compliantly and to the highest standards.

Reporting directly to the Hotel Manager, you’ll manage all kitchen duties, oversee budgeting and cost control, stock and waste, and develop Line Chefs.