Lead Kitchen Manager & Head Chef — Busy Pub Kitchen

Greene King; England; On-site; GBP 31,000 - 35,000; Full time

Benefits offered by this job

33% off food and drink

15% off for friends and family

Greene King Inns: 50% off stays

Employee wellbeing support

Employee assistance programme

Career development opportunities

Recommend a friend bonus up to £1,500

Wagestream pay access

Retail discounts

Job summary

The King Rufus is a welcoming pub in Chandlers Ford, part of Greene King. They seek a Kitchen Manager / Head Chef to lead a busy kitchen, oversee a diverse menu and drive commercial success.

Salary £31,000 - £35,000 + Bonus, with live-in available and Greene King backing your leadership and team development. Take ownership of stock, waste and labour while maintaining high standards of food safety and allergen management.

Qualifications

• At least two years' experience as Kitchen Manager or equivalent.
• Experience leading a busy kitchen and building a strong team.
• Strong leadership with a hands-on approach.
• Experience managing an extensive menu with quality and consistency.
• Commercial awareness including stock, waste and costs.

Responsibilities

• Leading from the front and setting the standard during busy services.
• Managing an extensive menu with quality, consistency and portion control.
• Developing and coaching your kitchen team.
• Running a commercially successful kitchen with stock, ordering and cost control.
• Maintaining food safety and allergen management.
• Collaborating with the GM and front-of-house to deliver a brilliant guest experience.

Skills

Leadership

Kitchen management

Menu planning

Stock & cost control

Food safety

Job description

The King Rufus is a welcoming pub in Chandlers Ford, part of Greene King. They seek a Kitchen Manager / Head Chef to lead a busy kitchen, oversee a diverse menu and drive commercial success.

Salary £31,000 - £35,000 + Bonus, with live-in available and Greene King backing your leadership and team development. Take ownership of stock, waste and labour while maintaining high standards of food safety and allergen management.