Responsibilities
- Manage all kitchen operations, including menu execution, team member management, and compliance with Food Safety and Health and Safety regulations.
- Ensure food quality and consistency is maintained to the highest standards, whilst controlling their costs.
- Daily management and leadership of the team including skills development.
- Ensuring the team are trained in all aspects of the menu, equipment and procedures as required by John Lewis.
- To work with the General Manager to ensure labour costs are agreed to budget.
- To manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence.
- Interacting with the customers to understand their specific catering needs and preferences, maintaining an open channel of communication to address their requirements.
- To drive sales and monitor costs through responsibly ordering.
Requirements
- Proven experience in culinary leadership and kitchen management.
- Ability to manage kitchen operations including menu execution and food safety compliance.
- Strong leadership skills with experience in team development and training.
- Experience in managing kitchen budgets and controlling costs.
- Ability to work with General Manager on labour cost planning.
- Customer interaction skills to understand catering needs and preferences.
- Sales-driven mindset with experience in monitoring and driving sales through responsible ordering.
Work Arrangement
On-site
Additional Information
- Hourly rate: Up to £16.00 per hour
- Initial phase involves leading, training, and coaching the team
- Later phase includes developing and growing the food menu towards sales growth
