Lead Kitchen Manager - High-Volume Buffet

Aramark; England; Sur place; GBP 42 000 - 54 000; Plein temps

Résumé du poste

Warwick Castle, operated by Aramark, seeks an experienced Kitchen Manager to lead the hotel F&B kitchen in a fast-paced, high-volume setting. You will ensure exceptional food quality, compliance with safety standards, and efficient service while managing a predominantly young kitchen team.

You will develop staff, control stock and costs, and coordinate with central menus and procurement. A proactive leader with strong coaching and operational skills is essential to drive guest satisfaction and

Qualifications

• Proven leadership experience in a high-volume kitchen.
• Experience managing and developing a young or inexperienced kitchen team.
• Strong knowledge of food safety, HACCP and health and safety standards.
• Ability to manage fluctuating guest volumes and control costs.
• Good communication and organisational skills across hotel/F&B teams.

Responsabilités

• Oversee day-to-day kitchen operations ensuring efficient service and high food quality.
• Maintain full food safety, hygiene, and audit-ready standards at all times.
• Monitor stock, minimise waste, and support cost targets through planning.
• Recruit, train, coach, and develop kitchen staff to a high-performing level.
• Ensure buffet presentation and replenishment meet guest expectations and brand standards.
• Execute centrally developed menus with feedback for improvement.

Connaissances

Kitchen leadership

Team management

Food safety

High-volume ops

Cost control

Communication skills

Description du poste

Warwick Castle, operated by Aramark, seeks an experienced Kitchen Manager to lead the hotel F&B kitchen in a fast-paced, high-volume setting. You will ensure exceptional food quality, compliance with safety standards, and efficient service while managing a predominantly young kitchen team.

You will develop staff, control stock and costs, and coordinate with central menus and procurement. A proactive leader with strong coaching and operational skills is essential to drive guest satisfaction and