Kitchen Manager

Description:

We are looking for a reliable and experienced Kitchen Manager to oversee the day-to-day operations of our kitchen. The kitchen manager oversee the day-to-day operations of the kitchen responsible for preparing fresh fruit and vegetable products as per client specifications, including juices and pre-cut produce. The Kitchen Manager will ensure high standards of food safety, quality, hygiene, staff productivity, and client satisfaction are consistently met.

Responsibilities:
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1. Kitchen Operations & Production:

• Manage and supervise daily kitchen prep activities including washing, peeling, cutting, and portioning fruits and vegetables.
• Oversee juice production and ensure proper recipes, blending, and packaging are followed.
• Ensure all client orders are fulfilled accurately, on time, and according to spec.
• Monitor production yields and reduce waste through efficient processes.
• Maintain production records, batch sheets, and order documentation.
• The Bill of Materials (BOM) is required for processing stock in the kitchen.
• The Kitchen Admin Team is responsible for managing this process, while the Kitchen Manager must monitor the stock processing to ensure accuracy and efficiency.
• The Kitchen Manager is also responsible for ordering stock, this will include juices and dry goods.
  

1. Staff Management:

• Lead, train, and schedule kitchen staff to ensure efficient workflow.
• Conduct regular performance reviews and provide coaching or discipline when necessary.
• Ensure staff are aware of and adhere to all safety and hygiene procedures.

1. Food Safety & Hygiene:

• Ensure compliance with all food safety laws and internal standards
• Conduct regular hygiene and safety inspections and enforce corrective actions.
• Keep accurate records of cleaning schedules, temperature logs, and traceability.
• Manage pest control and allergen control protocols within the kitchen area.

1. Quality Control:

• Inspect incoming raw materials for quality and freshness.
• Ensure final products meet client specifications, including appearance, weight, and packaging.
• Work with the QC team to investigate and resolve quality complaints or non-conformance.

1. Equipment & Maintenance:

• Ensure kitchen equipment is properly maintained, cleaned, and calibrated.
• Report and follow up on any equipment failures or servicing needs.
• Ensure proper handling and storage of knives and machinery to prevent accidents.

1. Health & Safety:

• Promote and enforce safe working practices across all kitchen operations.
• Conduct regular risk assessments and safety drills.
• Ensure compliance with workplace safety regulations (e.g. PPE, COSHH, manual handling).

Requirements:
- Proven experience as a Kitchen Manager or similar role
- Strong leadership and management skills
- Excellent communication and interpersonal skills
- Knowledge of food safety and sanitation regulations
- Ability to work in a fast-paced environment and handle high-stress situations
- Creative and innovative thinking
- Strong problem-solving skills
- Culinary degree or certification preferred

Requirements:

• Manage and supervise daily kitchen prep activities including washing, peeling, cutting, and portioning fruits and vegetables.
• Oversee juice production and ensure proper recipes, blending, and packaging are followed.
• Ensure all client orders are fulfilled accurately, on time, and according to spec.
• Monitor production yields and reduce waste through efficient processes.
• Maintain production records, batch sheets, and order documentation.
• The Bill of Materials (BOM) is required for processing stock in the kitchen.
• The Kitchen Admin Team is responsible for managing this process, while the Kitchen Manager must monitor the stock processing to ensure accuracy and efficiency.
• The Kitchen Manager is also responsible for ordering stock, this will include juices and dry goods.
  

• Lead, train, and schedule kitchen staff to ensure efficient workflow.
• Conduct regular performance reviews and provide coaching or discipline when necessary.
• Ensure staff are aware of and adhere to all safety and hygiene procedures.

• Ensure compliance with all food safety laws and internal standards
• Conduct regular hygiene and safety inspections and enforce corrective actions.
• Keep accurate records of cleaning schedules, temperature logs, and traceability.
• Manage pest control and allergen control protocols within the kitchen area.

• Inspect incoming raw materials for quality and freshness.
• Ensure final products meet client specifications, including appearance, weight, and packaging.
• Work with the QC team to investigate and resolve quality complaints or non-conformance.

• Ensure kitchen equipment is properly maintained, cleaned, and calibrated.
• Report and follow up on any equipment failures or servicing needs.
• Ensure proper handling and storage of knives and machinery to prevent accidents.

• Promote and enforce safe working practices across all kitchen operations.
• Conduct regular risk assessments and safety drills.
• Ensure compliance with workplace safety regulations (e.g. PPE, COSHH, manual handling).