Kitchen Manager

Cairn Lodge Services; Douglas; On-site; GBP 30,000 - 40,000; Full time

Job summary

A food production company in Scotland is seeking an experienced manager for their finishing kitchens and cold production areas. You will be responsible for the production of sandwiches, wraps, and salads, ensuring high-quality standards and adherence to food safety guidelines. The ideal candidate has experience in managing a food production unit and excellent problem-solving skills, alongside the ability to mentor colleagues.

Qualifications

• Experience managing a food production or catering unit is necessary.
• Excellent problem-solving and time-management skills required.

Responsibilities

• Manage the finishing kitchens and cold production areas.
• Ensure day-to-day delivery and distribution of cold products.
• Oversee product specification and presentation.
• Train and support the team effectively.
• Maintain kitchen areas to high standards and adhere to health and safety guidelines.

Skills

Problem-solving

Time management

Training and mentoring

Education

Food safety level 2

Job description

Reporting into the Food and Experience Manager you will directly manage the finishing kitchens and cold production areas, with overall responsibility of the production and delivery of our range of sandwiches, wraps and salads as well as the hotplate products for our main kitchens. You will work alongside the teams ensuring a safe working environment, whilst producing high quality products to meet the needs of the business and delight our customers.

Responsibilities

• Ensuring the day to day delivery and distribution of our range of cold products for sale in all areas of the business is in line with anticipated trade and ensuring effective, clear communications between departments to ensure awareness of product movement.
• Oversee specification and presentation of products to maintain company standards whilst working with the wider food team on development and implementation of new products.
• Effectively train and support the team.
• Work as part of the wider catering team when necessary, using flexibility and initiative to adjust activities to meet different circumstances.
• Guide and support the stock controller in all aspects of ordering and stock movements, ensuring all procedures are followed regarding production, transfers, shipping, wastage and invoice processing.
• Manage and elevate any issues in a timely manner regarding colleagues or inability to meet production or food service deadlines.
• Ensure that kitchen areas are maintained to a high standard, working within food safety guidelines and ensuring all Health and Safety procedures are adhered to and audited in line with the health and safety policy.
• Act as a mentor to colleagues enrolled in the cookery school, ensuring that as they move around the business they receive all the skills needed to successfully pass their assessment and providing ongoing pastoral care.
• Responsible for finishing kitchen and cold production rota’s, completed within budget allowance.
• Deliver engagement check‑ins for new colleagues recruited to the finishing kitchen and cold production departments.

Qualifications

You will need experience of managing a food production or catering unit, excellent problem‑solving and time‑management skills. Food safety level 2 would be beneficial.