Kitchen Supervisor: Lead Busy Café Team & Perks

Bob & Berts; Coleraine; On-site; GBP 21,000 - 27,000; Full time

Benefits offered by this job

Supportive team environment

Staff card 50% on shift

Unlimited free hot drinks on shift

Free cake on your birthday

Company pension

Length of service recognition

Opportunities to grow your career

Job summary

Bob & Berts in Coleraine is seeking an experienced Kitchen Supervisor to lead the back-of-house operations. You will own the kitchen, manage inventory, staff scheduling, menu development and food safety to deliver a top-quality dining experience for our customers.

The role requires 2+ years in a similar fast-paced café/restaurant environment, a Food Hygiene Certificate, and availability to work weekends and mornings.

Qualifications

• 2+ years of experience as a Kitchen Supervisor or similar in a high-volume café/restaurant.
• Proven ability to manage inventory, costings and kitchen staff.
• Must hold Food Hygiene Certificate.

Responsibilities

• Operational leadership: manage daily kitchen operations, ensuring prompt service and high-quality food.
• Food preparation & quality control: prepare and cook menu items to ensure consistency in taste and presentation.
• Stock & inventory management: oversee inventory, place orders, manage deliveries, weekly stocktakes.
• Staff scheduling & training: recruit, train, and supervise kitchen personnel, creating productive schedules.
• Hygiene & safety compliance: ensure health and safety regs and allergen management, keep a clean kitchen.
• Menu development: collaborate with manager to suggest new items and seasonal offerings.
• Front-of-house coordination: communicate with front-of-house to ensure seamless service.

Skills

Staff leadership

Inventory management

Costing

Kitchen staff management

Food safety

Education

Food Hygiene Certificate

Job description

Bob & Berts in Coleraine is seeking an experienced Kitchen Supervisor to lead the back-of-house operations. You will own the kitchen, manage inventory, staff scheduling, menu development and food safety to deliver a top-quality dining experience for our customers.

The role requires 2+ years in a similar fast-paced café/restaurant environment, a Food Hygiene Certificate, and availability to work weekends and mornings.