Kitchen Manager & Head Chef — Lead, Grow, Perks

Bob & Berts; Stirling; Hybrid; GBP 26,000 - 34,000; Full time

Benefits offered by this job

50% staff card

Unlimited free hot drinks

Free cake on your birthday

Company pension

Length of service recognition

Opportunities to grow your career

Job summary

Bob and Berts in Stirling is seeking a hands-on Kitchen Manager/Head Chef to lead back-of-house operations. You will own the kitchen, manage a small team, handle inventory, staff scheduling, menu development and food safety to deliver a 5-star experience for customers.

The role requires passion for food and coffee, strong leadership, and the ability to maintain high standards during busy breakfast and lunch shifts. Weekend availability is expected and hours range from 25 to 45 per week.

Qualifications

• Minimum 2+ years as Kitchen Supervisor or Cafe Chef in a high-volume café/restaurant.

Responsibilities

• Operational Leadership: Manage daily kitchen operations and ensure prompt service and high-quality food preparation.
• Food Preparation & Quality Control: Cook menu items to recipes with consistent taste and presentation.
• Stock & Inventory Management: Oversee inventory, place orders, manage deliveries and conduct stocktakes.
• Staff Scheduling & Training: Recruit, train and supervise kitchen staff with productive scheduling.
• Hygiene & Safety Compliance: Ensure health and safety regulations and allergen management.
• Menu Development: Propose new items and seasonal offerings to enhance the menu.
• Front-of-House Coordination: Coordinate with front-of-house staff for seamless service.

Skills

Inventory management

Costings

Staff management

Food safety

Menu development

Leadership

Allergen management

Education

Food Hygiene Certificate

Job description

Bob and Berts in Stirling is seeking a hands-on Kitchen Manager/Head Chef to lead back-of-house operations. You will own the kitchen, manage a small team, handle inventory, staff scheduling, menu development and food safety to deliver a 5-star experience for customers.

The role requires passion for food and coffee, strong leadership, and the ability to maintain high standards during busy breakfast and lunch shifts. Weekend availability is expected and hours range from 25 to 45 per week.