Multi-Brand Kitchen Manager — High-Volume Food Ops

Culinary Collective; Greater London; On-site; GBP 38,000 - 52,000; Full time

Job summary

Culinary Collective is seeking a Kitchen Manager to oversee the daily operations of a high-volume, multi-brand kitchen. You will ensure each concept—pizza, fried chicken, and Greek Souvlaki—meets brand standards while optimizing shared labour and equipment.

Responsibilities include coordinating orders across KDS, allocating staff, managing ingredients across brands, and maintaining HACCP safety. The ideal candidate will combine culinary finesse with data-driven oversight.

Qualifications

• 3–5 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred).
• Proficiency with KDS and digital stock management systems (Marketman, Nory).
• Valid Food Hygiene Level 2 or higher certification.

Responsibilities

• Operational Excellence: drive smooth, high-volume operations across multiple brands.
• Production Synchronization: coordinate orders across KDS/tablets for timely pickups/deliveries.
• Resource Allocation: assign staff to stations/brands by demand.
• Inventory Integration: manage shared and exclusive ingredients across brands.
• Quality & Brand Control: maintain per-brand standards and plating.
• Standardization: ensure recipes are followed across concepts.
• Presentation: uphold packaging and garnishing standards for each brand.
• Health & Safety: enforce HACCP and safety protocols.
• Leadership & Training: coach and develop kitchen team.
• Cross-Training: enable staff to switch between cooking styles.
• Performance Metrics: monitor ticket time, accuracy, and waste.

Skills

Kitchen management

KDS

Stock management

Just‑in‑time prep

Food safety

Staff training

Brand synchronization

Tools

Marketman

Nory

Job description

Culinary Collective is seeking a Kitchen Manager to oversee the daily operations of a high-volume, multi-brand kitchen. You will ensure each concept—pizza, fried chicken, and Greek Souvlaki—meets brand standards while optimizing shared labour and equipment.

Responsibilities include coordinating orders across KDS, allocating staff, managing ingredients across brands, and maintaining HACCP safety. The ideal candidate will combine culinary finesse with data-driven oversight.