Kitchen Manager

Culinary Collective; Greater London; On-site; GBP 38,000 - 52,000; Full time

Job summary

Culinary Collective is seeking a Kitchen Manager to oversee the daily operations of a high-volume, multi-brand kitchen. You will ensure each concept—pizza, fried chicken, and Greek Souvlaki—meets brand standards while optimizing shared labour and equipment.

Responsibilities include coordinating orders across KDS, allocating staff, managing ingredients across brands, and maintaining HACCP safety. The ideal candidate will combine culinary finesse with data-driven oversight.

Qualifications

• 3–5 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred).
• Proficiency with KDS and digital stock management systems (Marketman, Nory).
• Valid Food Hygiene Level 2 or higher certification.

Responsibilities

• Operational Excellence: drive smooth, high-volume operations across multiple brands.
• Production Synchronization: coordinate orders across KDS/tablets for timely pickups/deliveries.
• Resource Allocation: assign staff to stations/brands by demand.
• Inventory Integration: manage shared and exclusive ingredients across brands.
• Quality & Brand Control: maintain per-brand standards and plating.
• Standardization: ensure recipes are followed across concepts.
• Presentation: uphold packaging and garnishing standards for each brand.
• Health & Safety: enforce HACCP and safety protocols.
• Leadership & Training: coach and develop kitchen team.
• Cross-Training: enable staff to switch between cooking styles.
• Performance Metrics: monitor ticket time, accuracy, and waste.

Skills

Kitchen management

KDS

Stock management

Just‑in‑time prep

Food safety

Staff training

Brand synchronization

Tools

Marketman

Nory

Job description

Managing Flat Iron Square street food kitchen kiosk requires a unique blend of high-level logistics and culinary versatility. Unlike a traditional head chef, this role focuses on the synchronization of different brands and cuisines under one roof.

Job Title: Kitchen Manager

Position Summary

The Kitchen Manager is responsible for overseeing the daily operations of a high-volume facility producing multiple distinct culinary brands simultaneously including pizza, fried chicken and Greek Souvlaki. You will ensure that each brand maintains its specific standards, quality, and plating while optimizing shared labour and equipment. The goal is to maximize throughput without sacrificing the integrity of any individual concept.

Key Responsibilities

• Operational Excellence
• Production Synchronization: Manage the flow of orders across multiple KDS systems or integrated tablets to ensure timing is aligned for pickup and delivery.
• Resource Allocation: Dynamically assign kitchen staff to different "stations" or brands based on fluctuating demand throughout the shift.
• Inventory Integration: Manage a complex inventory system where ingredients may be shared across some brands (e.g., produce) but remain exclusive to others (e.g., proprietary sauces).
• Quality & Brand Control
• Standardization: Ensure every dish follows exact recipe specifications for multiple brands, preventing "flavour bleed" between different cuisines.
• Presentation: Maintain the specific packaging and garnishing standards unique to each menu.
• Health & Safety: Maintain rigorous food safety standards (HACCP) across all preparation areas.
• Leadership & Training
• Cross-Training: Develop a versatile team capable of pivoting between different cooking styles (e.g., switching from charcoal grilling to pizza-stretching).
• Performance Metrics: Monitor KPIs such as "ticket time per brand," "order accuracy," and "food waste percentages."

Required Skills & Qualifications

Experience

3-5 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred).

Technical

Proficiency with KDS (Kitchen Display Systems) and digital stock management systems (Marketman, Nory)

Logistics

Strong grasp of supply chain management and "just-in-time" prep cycles.

Certifications

Valid Food Hygiene Level 2 or higher certification

The Ideal Candidate

You are a "culinary air traffic controller." You thrive in environments where the printer never stops, and you have the mental agility to jump from a burger concept to a sushi concept without missing a beat. You value data as much as flavour and understand that in a multi-menu environment, consistency is the ultimate metric.

Work Environment

• High-pressure, fast-paced setting.
• Requirement to stand for long periods.
• Exposure to various kitchen environments (walk-in freezers to high-heat grill lines).