Kitchen Manager - SEC

Compass Group; Glasgow; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading catering company in Glasgow seeks a Kitchen Manager to oversee kitchen operations, ensuring food quality and compliance. Ideal candidates will have supervisory experience, a strong background in food production, and food safety certification. Competitive pay and excellent benefits are offered.

Benefits

Healthcare

Wellbeing support

23 days' annual leave

Life assurance

Meals on duty

Qualifications

• Supervisory experience in a kitchen environment.
• Strong background in food production and high-volume operations.
• Proven experience in stock control and cost management.

Responsibilities

• Oversee all kitchen operations ensuring food quality and compliance.
• Support Executive Chef in menu planning and execution.
• Manage stock levels and ordering to minimize waste.
• Maintain supplier relationships and monitor quality.

Skills

Leadership

Organization

Time management

Attention to detail

Financial awareness

Education

Professional culinary qualification or equivalent

Food Safety certification (Level 3 minimum)

Job description

Kitchen Manager - SEC - Glasgow | Full-Time / Permanent

£35000+ excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

Levy is the exciting and vibrant sports, entertainment, and events hospitality sector of Compass Group - the world's largest catering business. In the UK, we partner with world-class venues including Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Chelsea, Principality Stadium, Scottish Event Campus (SEC) and ExCeL London.

We are culinary champions. Sustainably sourced great food and exceptional service sit at the heart of every legendary experience we deliver.
We are committed to Net Zero by 2027 and proud to pay all team members at least the Real or London Living Wage.

Role Purpose

The Kitchen Manager oversees all kitchen operations within our large-scale venue, ensuring the highest standards of food quality, compliance, safety and operational efficiency. This role supports the Executive Chef and culinary team in managing ordering, stock, production planning, due diligence, cost of sales and performance delivery, to ensure seamless execution of our catering offer for events and clients.

Key Responsibilities

Menu Planning & Development

• Support the Executive Chef in menu planning to ensure alignment with event requirements, seasonality and cost targets.
• Uphold agreed quality, taste and presentation standards.

Food Production & Service

• Oversee preparation, cooking, plating and service standards to ensure consistency and control.
• Monitor portion sizes, recipes and yields.

Inventory, Procurement & Cost Control

• Manage stock levels, ordering and receipting to ensure availability and minimise waste.
• Track food cost of sales and sundries/controllables against budget.
• Ensure accurate invoicing, goods‑in processes and stock rotation.

Vendor Management

• Maintain positive supplier relationships and monitor the quality of supplied goods.

People, H&S & Compliance

• Support recruitment, onboarding, training and performance development of kitchen teams.
• Ensure full compliance with food safety, cleanliness, allergen management and hygiene standards.
• Conduct regular kitchen inspections and ensure corrective action is taken.
• Support Facilities/Maintenance to ensure all equipment is compliant and safe.

Communication & Collaboration

• Work collaboratively with FOH, planning and operational teams to ensure smooth service delivery.
• Contribute to a culture of teamwork, respect and continuous improvement.

Person Specification

Qualifications

• Professional culinary qualification or equivalent experience preferred.
• Food Safety certification (Level 3 minimum).

Experience

• Supervisory experience in a kitchen environment.
• Strong background in food production, menu execution and high‑volume operations.
• Proven experience in stock control, ordering and cost management.

Skills & Behaviours

• Strong leadership with the ability to motivate and develop teams.
• Excellent organisation and time management skills.
• High attention to detail with a commitment to food quality and consistency.
• Calm, resilient and professional under pressure.
• Financially aware with an understanding of food cost drivers.
• Positive, collaborative and solutions‑focused attitude.

As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses.

Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!