Kitchen Manager: Lead & Develop in Busy Hotel Kitchen - Paid Hours

Valor Hospitality; Aylesbury; On-site; GBP 36,000 - 37,000; Full time

Job summary

Valor Hospitality is seeking a Kitchen Manager (Sous Chef level) for Holiday Inn Aylesbury. The role covers leading the kitchen, managing a 40-hour week, and ensuring service across breakfast, restaurant, bar, 24-hour room service, and events for up to 120 guests.

You’ll bring Sous Chef experience, hotel/banqueting background, calm leadership under pressure, and knowledge of food safety with strict allergens management. Level 3 Food Safety certification or willingness to obtain it is required.

Qualifications

• Experience as a Sous Chef, or as a strong Junior Sous or Senior Chef de Partie ready for the next step.
• Hotel, banqueting or high-volume kitchen experience.
• A calm, organised approach under pressure, and a genuine interest in developing others.
• Good knowledge of food safety and allergen management. Level 3 Food Safety, or be willing to achieve it.
• Confidence with stock, ordering and cost control, or an eagerness to learn.

Responsibilities

• Leading from the pass: running service across all outlets and keeping quality consistent on every plate.
• Developing the team: organising prep, coaching junior chefs and building a brigade people want to stay in.
• Running the operation: handling ordering, stock control, rotas, GP and waste.
• Keeping standards high: managing food safety, allergens, health and safety, and hygiene so we’re always audit-ready.
• Taking charge: leading the kitchen in the Head Chef’s absence.

Skills

Team leadership

Cost control

Allergen management

Education

Level 3 Food Safety

Job description

Valor Hospitality is seeking a Kitchen Manager (Sous Chef level) for Holiday Inn Aylesbury. The role covers leading the kitchen, managing a 40-hour week, and ensuring service across breakfast, restaurant, bar, 24-hour room service, and events for up to 120 guests.

You’ll bring Sous Chef experience, hotel/banqueting background, calm leadership under pressure, and knowledge of food safety with strict allergens management. Level 3 Food Safety certification or willingness to obtain it is required.