Kitchen Manager / Head Chef

TN United Kingdom; Leeds; On-site; GBP 60,000 - 80,000; Part time

Job summary

An established industry player seeks a passionate and hardworking chef to lead a dynamic kitchen team. This role involves ensuring high standards of food hygiene and safety while managing stock and staff efficiently. You'll work in a vibrant environment, delivering quality service during live events. With flexible hours and a focus on teamwork, this position is perfect for someone who thrives under pressure and has a love for food. Join a company committed to diversity and excellence in the culinary arts, and make a significant impact in an exciting venue.

Qualifications

• Previous experience as a chef with team leadership skills.
• Strong understanding of hygiene and food safety regulations.

Responsibilities

• Ensure compliance with health and safety regulations.
• Manage stock ordering and maintain cleanliness in the kitchen.

Skills

Team Leadership

Hygiene Standards

Food Safety Compliance

Stock Management

Interpersonal Skills

Organizational Skills

Education

Level 3 Food Hygiene Training

NVQ2 Chef Qualification

Tools

HACCP Implementation

Office Applications

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 days a week (Fri + Sat) with potentially one additional show during the week from May - Sept. September onwards: Typical 3 - 4 days, every Friday and Saturday. Fewer shifts over the summer months but more during the winter.

Established in 1994, our award-winning venues have been hosting events for over 30 years, including comedy, music, drag, podcasts, talks/Q&As & spoken word. Described by The Guardian as “enormously well-regarded”, we pride ourselves on a commitment to excellence & innovation in live events.

We are committed to diversity and inclusion, and are keen to attract people of different backgrounds, perspectives, and experiences. We particularly encourage applications from historically underrepresented communities for all roles. Just like our venues are designed for everyone, so is our workplace, and we work hard to create an inclusive culture for everyone.

We are looking for someone who is a strong team leader, takes pride in their work, and is able to work well under pressure. You must have previous experience as a chef and experience leading a team.

Service:

We're a different type of operation to your standard kitchen. Ours is similar to a pre-theatre dining experience. Service is short, typically 2 hours with 90% of orders produced and sent out between 7pm-8pm. 1 intense hour a night. The team typically consists of 2 - 4 chefs who produce a range of good quality, simple dishes for anywhere between 50-400 customers, of whom 25-50% typically order food. It's a "main course" only menu with occasional desserts. Kitchen staff are typically packed up, cleaned down, and out of the building by around 10pm.

Key responsibilities:

• To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors, and customers.
• Stock ordering and control.
• HACCP implementation.
• Maintaining high standards of cleanliness throughout kitchen areas, including a 5-star hygiene rating.
• Correct portion and wastage control.
• Team management skills.
• Managing staff hours to create a cost-efficient kitchen.
• Training and progression of junior kitchen team members.

Job Roles:

• Seek to optimize the food revenue potential from each show and each customer visiting the venue.
• Minimize staff costs while maintaining customer satisfaction and minimizing send-backs, delays, and complaints.
• Maintain or exceed target profit margins. Target food GP is 65%.
• Maintain accurate staffing records in accordance with company procedures.
• Keep accurate time sheets and assist with the payment of wages in accordance with company policy.
• Ensure the quality of the customers' and acts' experience food service is maintained and where possible improved.
• Keep abreast of and implement current and new health and safety legislation, hygiene policies, and food service best practices. Ensure your team implements good practice.
• Ensure your staff are adequately trained and initiate training programs where necessary. Assist with any training needs identified.
• Maintain good hygiene records, procedures, and pass all relevant inspections. Implement appropriate cleaning (including deep clean) measures.
• Lead, inspire, and coordinate your team.
• Ensure that you and your team provide a consistently high-quality product in a timeframe acceptable to the company and the customer.
• Inform the venue manager of any issues within your team that may require disciplinary action to be taken in line with current legislation and company policy.
• Develop a close working relationship with the floor manager and team to ensure products are delivered as smoothly and swiftly to the customers.
• Provide department rotas that meet staffing targets.
• Delivery note and purchase inputs.
• Routine stocktake management.

Personal Profile:

• Hard-working and enthusiastic individual who demonstrates a real passion for food.
• Self-motivated and able to work under pressure.
• Flexible, adaptable, and a good team worker.
• Excellent interpersonal skills.
• Excellent organizational skills.
• Computer literate and a working knowledge of office applications.

Qualifications:

Must have a Level 3 Food Hygiene Training and Certificate, 706/2 or NVQ2 chef qualification, or equivalent.

Candidates must have a background in food prep/management and previous supervisory experience in this sector; references will be required from previous employers.