Kitchen Ops Leader — Breakfast & Lunch Mastery

Bob & Berts; Lancashire; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Supportive team

Staff discount

Free drinks

Birthday cake

Pension plan

Service rewards

Career growth

Job summary

Bob and Berts in Lancashire seeks an experienced Kitchen Manager to lead the back-of-house operations, owning the kitchen, managing inventory, staff scheduling, menu development and food safety to deliver high-quality, fast service for breakfast and lunch.

You will supervise a small team, ensure allergen handling and hygiene standards, and work with front-of-house to coordinate service. Weekend and early-morning availability is required.

Qualifications

• Minimum 2+ years in a high-volume café/restaurant environment
• Experience managing inventory, costings and kitchen staff
• Essential: Food Hygiene Certificate
• Hands-on leader, calm under pressure, and highly organised
• Availability to work weekends and mornings
• Right to work in the UK

Responsibilities

• Operational Leadership: Manage daily kitchen operations, ensuring prompt service and high-quality food preparation
• Food Preparation & Quality Control: Prepare and cook menu items per recipes, ensuring consistency in taste and presentation
• Stock & Inventory Management: Oversee inventory, place orders, manage deliveries, and conduct weekly stocktakes
• Staff Scheduling & Training: Recruit, train, and supervise kitchen personnel, creating schedules for peak hours
• Hygiene & Safety Compliance: Ensure health and safety regulations and maintain a clean kitchen
• Menu Development: Collaborate to suggest new items and seasonal specials
• Front-of-House Coordination: Coordinate with front of house for seamless service

Skills

Inventory management

Cost control

Staff supervision

Food safety

Allergen management

Menu development

Front-of-house coordination

Weekend availability

Job description

Bob and Berts in Lancashire seeks an experienced Kitchen Manager to lead the back-of-house operations, owning the kitchen, managing inventory, staff scheduling, menu development and food safety to deliver high-quality, fast service for breakfast and lunch.

You will supervise a small team, ensure allergen handling and hygiene standards, and work with front-of-house to coordinate service. Weekend and early-morning availability is required.