Kitchen Manager

Aramark Ltd; Warwick; On-site; GBP 42,000 - 52,000; Full time

Job summary

Warwick Castle is seeking an experienced and hands-on Kitchen Manager to lead the hotel food and beverage kitchen operation within a dynamic, high-volume hospitality environment.

Reporting to the Restaurant Manager, you will be responsible for delivering a consistently high-quality dining experience, ensuring exceptional food standards, operational efficiency, and full compliance with food safety regulations.

Qualifications

• Experience leading a kitchen in a high-volume hospitality environment.
• Ability to develop and coach a young kitchen team.
• Strong knowledge of food safety, HACCP, health and safety compliance.

Responsibilities

• Lead day-to-day kitchen operations and ensure high food quality.
• Maintain full compliance with food safety and company standards.
• Manage stock levels, waste, and forecasting to meet cost targets.
• Recruit, train, and motivate kitchen staff to perform at a high level.
• Ensure buffet presentation and service standards meet guest expectations.
• Contribute to menu execution and continuous improvement.

Skills

Kitchen leadership

Food safety HACCP

Stock management

Staff development

Menu execution

High-volume service

Cost control

Communication

Job description

Warwick Castle is seeking an experienced and hands‑on Kitchen Manager to lead the hotel food and beverage kitchen operation within a dynamic, high-volume hospitality environment. Reporting to the Restaurant Manager, you will be responsible for delivering a consistently high-quality dining experience, ensuring exceptional food standards, operational efficiency, and full compliance with food safety regulations. This role requires a proactive leader who thrives in a fast‑paced setting and can adapt to significant seasonal fluctuations in guest volumes. The successful candidate will combine strong operational expertise with a passion for developing people, leading and coaching a predominantly young and inexperienced kitchen team to achieve excellence. Working within centrally managed menus and procurement frameworks, you will oversee stock control, labour planning, buffet execution, and continuous improvement initiatives, while contributing creative ideas to enhance guest satisfaction and the overall food and beverage offering.

• Lead Kitchen Operations Oversee the day-to-day kitchen operation, ensuring efficient service delivery and consistently high food quality standards.
• Maintain Food Safety & Compliance Ensure full compliance with all food safety, hygiene, health and safety, and company standards, maintaining audit-ready procedures at all times.
• Manage Stock & Control Costs Monitor stock levels, minimise waste, ensure effective stock rotation, and support food cost targets through accurate planning and forecasting.
• Develop and Manage the Kitchen Team Recruit, train, coach, and motivate team members, building capability and creating a positive, high-performing working environment.
• Deliver Exceptional Guest Experiences Ensure buffet presentation, food replenishment, and service standards consistently meet guest expectations and brand requirements.
• Support Menu Execution & Continuous Improvement Execute centrally developed menus to specification while providing operational feedback and creative input to improve guest appeal and service efficiency.
• Proven Kitchen Leadership Experience Demonstrated success as a Kitchen Manager or senior kitchen leader within a high-volume buffet, hospitality, or food service environment.
• Team Management & Development Strong ability to lead, coach, and develop young or inexperienced team members, creating a positive and high-performing kitchen culture.
• Food Safety & Compliance Expertise Excellent knowledge of food hygiene, HACCP principles, health and safety legislation, and maintaining audit-ready standards at all times.
• High-Volume Operational Management Experience managing fluctuating service volumes, workforce planning, stock control, and maintaining food quality during peak trading periods.
• Commercial & Cost Control Awareness Proven ability to manage food costs, minimise waste, control stock effectively, and support operational profitability through efficient planning.
• Strong Communication & Organisational Skills Ability to work collaboratively with wider hotel and F\&B teams, communicate effectively at all levels, and remain calm and focused in a fast‑paced environment.