Kitchen Supervisor – Chef

Job Description

JOB DESCRIPTION – KITCHEN SUPERVISOR,

The Butcher, Urban Playground, Manchester.

Job Title: Kitchen Supervisor– Urban Playground, Arndale Centre, Manchester

Location: Urban Playground, Manchester, other sites for training and working if required

Responsible to: General Manager Urban Playground, Manchester

Responsible for: Kitchen Team Leaders, cook staff and KPs.

Main Purpose/Function of Job: Kitchen Supervisor of a premium competitive socialising and entertainment attraction located in the heart of Manchester’s busy city centre.

Operating 7 days per week, you will be required to work regular evenings and weekends.

Benefits:

• Training and Development opportunities
• Free meal on shifts over 6 hours
• Birthday day off
• Life Assurance
• Employee Assistance Programme
• Wellbeing benefits
• Flexible hours to suit your lifestyle
• Free day out at THE CUBE for you and 3 friends once per year

Main Duties:

• Ensuring high performing operational supervision and financial efficiency of the kitchen, and the maximisation of gross profit, and high levels of customer satisfaction.
• To achieve the strict specification of the relevant franchise operations (THE BUTCHER) and work in conjunction with the Head Chef to optimise standards of performance, menu development and profitability.
• To work with the Head Chef to operate and develop the non-franchise elements of the kitchen menu and general service.
• To work closely with the Head Chef and wider team to provide effective support to promote the delivery of a world class kitchen operation with outstanding food and drink.
• To effectively supervise and monitor cost of goods food and disposable items to optimise gross profit performance and minimise wastage.
• To adhere to and manage stringent cleaning, food safety and HACCP procedures that create high levels of presentation and best practice, achieving a 5-star food hygiene Scores on the Doors rating.
• Working with the Kitchen Manager regarding recruiting, deploying, motivating and managing the team.

Other Duties:

Operational Responsibilities

Having responsibility for day-to-day operations of the kitchen including line management of the Kitchen Team Leaders, cook staff and KPs.

Budget responsibilities

Efficiently monitoring and reporting on kitchen operational budgets.

Responsibilities for Human Resource management and development

Assist with the recruitment and training of new employees maintaining a full staff cohort.

Responsibility for IT Infrastructure, Booking Systems, Ticketing and POS Systems

Supporting the smooth operation of all IT infrastructure and EPOS systems.

Responsibility for Corporate & Group Bookings

Working closely with the Head Chef and Group Booking Coordinator to ensure all aspects of the client’s requirements and food preorder are delivered accurately and to the highest standards.

Responsibilities for Marketing & Communications

Liaise with the Head Chef regarding suggestions and ideas to improve the marketing of the food operations.

Responsibility for Safety and Compliance

Under the guidance of the Head Chef, ensuring the kitchen has appropriate levels of Fire Warden and First Aid trained staff.

Person Specification

Essential Criteria

• Experience in a Sous Chef or Kitchen Supervisor role directly overseeing kitchen operations.
• Experience working in a leisure, visitor attraction, entertainment or hospitality setting.
• Demonstrable track record of achieving GP targets.
• Excellent understanding of general kitchen operations.
• Excellent understanding of Health & Safety management, HACCP and kitchen related statutory compliance obligations.
• Adequate understanding of Microsoft Office.
• Ability to inspire and effectively supervise a large and diverse team.
• Flexible approach to working including regular late night and weekend shifts.
• Strong communication and leadership skills.

Desirable Criteria

• Experience of working in a busy competitive socialising venue.
• Experience of managing multi-faceted food and beverage operations.
• Experience of developing food an menus that achieve optimal gross profit margins.
• Experience of managing medium to large sized events.
• Possess an IOSH or similar Health & Safety qualification.
• General understanding of basic HR procedures.
• Comfortable with working in a high-pressured environment where no 2 days can be the same.

Job Type: Full-time

Pay: Up to £14.90 per hour

Expected hours: 40 per week

Schedule:

• Weekend availability

Experience:

• Cooking: 3 years (preferred)
• Supervising: 2 years (preferred)

Work Location: In person