POKE
111 jobs - 6 added today
Recruiting? Call us on 01772 639608
Email me jobs relevant to my job search
8 days ago
only 20 days until close

Kitchen Manager


Valor Hospitality
Location: UK
Job type: Permanent
Sector: Restaurant
Category: General Manager Jobs
Apply on company site
Select how you want to share:
View similar
You

You will never falter on striving for exceptional quality and standards. You will understand the importance of your role in relation to the happiness of our guests and their lasting memory of our hotel.

You will be methodical and have high expectations of yourself and others. You will demonstrate your passion by taking pride in your work, delivering on your promises and doing the simple things brilliantly.

The Role

As ‘Kitchen Manager’ you will be behind the scenes, delivering on our mission!

You will be delivering attentive customer focused service, understand brand standards and enjoy working as part of a successful team. You will have high standards when it comes to the preparation, cooking and presentation of food as well as maintaining excellent hygiene and food safety standards.

You will take ownership and enjoy ensuring our guests have the very best start to their day.

What’s in a day’s work?

*

Complete opening and closing checklists.

*

Refer to Daily Prep List at the start of each shift. Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.

*

Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste.

*

Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.

*

Check daily use records with the Executive Chef or Sous Chef to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.

*

Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.

*

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.

*

Stock and maintain enough levels of food products at line stations to assure a smooth service period.

*

Handle store, label, and rotate all products properly and in accordance to applicable state laws.

*

Participate in food, health and safety inspections and audits.

*

Attend all associate meetings, come up with sound suggestions on associate problems and promote and maintain effective communication between all the food production areas within the kitchen.

*

Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.

*

Check out all work stations including the associate cafeteria. Ensure proper set-up for AM and PM dining.

*

Any and all additional duties as assigned.
You

You will never falter on striving for exceptional quality and standards. You will understand the importance of your role in relation to the happiness of our guests and their lasting memory of our hotel.

You will be methodical and have high expectations of yourself and others. You will demonstrate your passion by taking pride in your work, delivering on your promises and doing the simple things brilliantly.

The Role

As ‘Kitchen Manager’ you will be behind the scenes, delivering on our mission!

You will be delivering attentive customer focused service, understand brand standards and enjoy working as part of a successful team. You will have high standards when it comes to the preparation, cooking and presentation of food as well as maintaining excellent hygiene and food safety standards.

You will take ownership and enjoy ensuring our guests have the very best start to their day.

What’s in a day’s work?

*

Complete opening and closing checklists.

*

Refer to Daily Prep List at the start of each shift. Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.

*

Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste.

*

Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.

*

Check daily use records with the Executive Chef or Sous Chef to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.

*

Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.

*

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.

*

Stock and maintain enough levels of food products at line stations to assure a smooth service period.

*

Handle store, label, and rotate all products properly and in accordance to applicable state laws.

*

Participate in food, health and safety inspections and audits.

*

Attend all associate meetings, come up with sound suggestions on associate problems and promote and maintain effective communication between all the food production areas within the kitchen.

*

Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.

*

Check out all work stations including the associate cafeteria. Ensure proper set-up for AM and PM dining.

*

Any and all additional duties as assigned.
Apply on company site

Email me jobs relevant to my job search

  Back to the top