A Kitchen Manager is responsible for managing and training the kitchen team to deliver an excellent Guest and Member experience while managing food cost controls.

• Manage and train the kitchen brigade effectively to ensure a well‑organised and motivated team
• Ensure consistency in quality of dishes at all times
• Ensure compliance with food hygiene, Health and Safety, and stock procedures
• Ensure resources meet business needs through effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications

• Strong Sous Chef or previous Head Chef experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good commu...