Kitchen Manager

You are in command! A leader with strong organisational skills who can prioritise, delegate and maintain staff focus, efficiency and productivity in fast-paced operations. Drive and maintain specified operational and hygiene standards whilst complying with all legal requirements. Achieving budget targets for food cost and labour cost whilst always delivering high food quality.

Responsibilities

1. Meet the specified food quality and speed of service standards as measured by established performance ratings such as customer feedback.
2. Improve food quality and service delivery based on business reporting.
3. Consider and positively impact the health and wellbeing of colleagues and team members.
4. Proactively inform the Head of Operations of underperformers and high achievers within the kitchen team.
5. Ensure that the kitchen team meets company standards of food quality and specification adherence.
6. Recognise future leaders of the business and contribute to their development.
7. Maximise team performance through managing, engaging, and coaching team members, being responsible for this in the absence of the Head Chef.
8. Be accountable for decision-making in the kitchen during shifts and when not present through delegation and strong leadership.
9. Strive for positive resolutions of issues arising in the restaurant and ensure the relevant people are kept informed.
10. Keep colleagues and team members well informed of relevant updates from your Operations Manager and Head Office.
11. Minimise misunderstandings by ensuring that all messages are communicated clearly and understood by guests and colleagues.
12. Ensure the delivery of budgeted GP whilst meeting company standards of food quality when managing the shift.
13. Keep kitchen costs within budget (i.e., labour costs, energy costs, and disposables costs).
14. Prevent theft through diligence and by applying company security standards and measures.
15. Responsible for completing daily due diligence records when on shift.
16. Continuously improve the kitchen’s operating standards.
17. Order stock when required in line with set par levels.
18. Actively communicate any issues arising with suppliers to the Head of Operations.
19. Ensure that any damaged, dangerous, or faulty equipment and fittings are communicated to the Manager on Duty.
20. Ensure that the kitchen is fully prepared, maintained, and closed down in line with company standards.
21. Ensure that food is prepared following all operational, hygiene, and health & safety standards requirements.
22. Ensure kitchen stock deficit is at a minimum by being responsible for the security of food stock whilst on duty, recording wastage, regular stock rotation, and putting away deliveries once checked off.
23. Ensure that kitchen equipment is used and maintained in line with operating standards.

Experience: Required
Languages: English – Advanced
Employment: Full-time
Salary: £33,000 – £35,000 yearly
Starting time: Immediate start!

About Lucky's Hot Chicken | Seven Dials Market:
Born out of a dream and ambition, Lucky's has literally blown all the competition aside, using the best chicken around to coat them in our signature spice levels that turn ordinary chicken into Nashville deliciousness.