Kitchen Manager / Head Chef

The Glee Club; Glasgow; On-site; GBP 20,000 - 26,000; Full time

Job summary

The Glee Club in Glasgow is seeking an experienced Team Leader Chef to manage kitchen operations during live events. This role involves ensuring high standards of food quality and hygiene while leading a team to deliver exceptional customer service. Ideal candidates will possess relevant qualifications and demonstrate strong leadership and culinary skills. Join a vibrant environment where innovation and excellence in live entertainment are celebrated.

Benefits

Bonus incentives

Tips

Diversity and inclusion support

Qualifications

• Must hold a Level 3 Food Hygiene Certificate.
• NVQ2 chef qualification or equivalent required.
• Previous experience in food prep/management and supervisory roles.

Responsibilities

• Ensure compliance with health, safety, and food safety regulations.
• Lead and manage kitchen staff effectively.
• Train junior team members and maintain high cleanliness standards.

Skills

Leadership

Organizational Skills

Interpersonal Skills

Adaptability

Self-motivation

Culinary Skills

Education

Level 3 Food Hygiene Certificate

NVQ2 Chef Qualification

Job description

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IMPORTANT: Must be 18+, must be available to work weekends and evenings, including 31st December.

Wage: £14.25ph + up to 3k per year in bonus incentives + tips

Hours: Average of 15 - 20 hrs per week, generally starting between 3pm - 5pm and finishing around 10pm. On delivery and stock take days, you would be expected to come in earlier, around midday.

Week: 2-3 days a week (including Friday and Saturday) over summer. From September onwards: typical 3 - 4 days, every Friday and Saturday. Fewer shifts over summer, more during winter.

Our established venue, founded in 1994, hosts diverse live events such as comedy, music, drag, podcasts, talks/Q&As, and spoken word. Recognized by The Guardian as “enormously well-regarded,” we pride ourselves on excellence and innovation in live entertainment.

We value diversity and inclusion, encouraging applications from underrepresented communities. Our workplace is designed to be inclusive, fostering a welcoming environment for all.

We seek a strong team leader with pride in their work, able to perform under pressure, with previous experience as a chef and in team leadership.

Service:

Our operation is akin to a pre-theatre dining experience, with short service times (around 2 hours) and 90% of orders sent out between 7pm-8pm. Typically, 2-4 chefs produce a range of quality, simple dishes for 50-400 customers, with 25-50% ordering food. The kitchen is usually cleaned and closed by around 10pm.

Key responsibilities:

• Ensure compliance with hygiene, health & safety, employment, and food safety laws for staff, visitors, and customers.
• Manage stock ordering and control.
• Implement HACCP procedures.
• Maintain high cleanliness standards, aiming for a 5-star hygiene rating.
• Control portions and wastage.
• Lead and manage kitchen staff effectively.
• Manage staff hours for cost efficiency.
• Train and develop junior team members.

Job roles include:

• Maximize food revenue from each show and customer.
• Minimize staff costs while maintaining satisfaction and quality.
• Achieve or exceed target profit margins, with a food GP target of 65%.
• Maintain accurate staffing and time records, assist with wages.
• Ensure high-quality food service and customer experience.
• Stay updated with health and safety legislation and implement best practices.
• Train staff and ensure hygiene standards meet inspection requirements.
• Lead and motivate your team.
• Coordinate with the floor manager for smooth service delivery.
• Prepare staff rotas aligned with staffing targets.
• Manage delivery notes, purchase inputs, and stocktakes.

Personal profile:

• Hardworking, passionate about food.
• Self-motivated, able to work under pressure.
• Flexible, adaptable, team-oriented.
• Excellent interpersonal and organizational skills.
• Proficient in computer applications.

Qualifications:

Must hold a Level 3 Food Hygiene Certificate, NVQ2 chef qualification, or equivalent. Candidates should have food prep/management background and supervisory experience, with references from previous employers.