Job Title: Kitchen Manager
Reports To: Venue Manager
Location: Glee Club, Renfrew St, Glasgow G2 3AB
Position Information
£10.80 per hour.
Bonus scheme available after 6 months service - dependant on performance.
This role is approximate 12-25 hours per week, subject to successful completion of a 6-month probationary period (please note weekly hours will fluctuate seasonally with demand).
28 days annual leave per year - none to be taken in late November or December.
Summary of position and key attributes
The Kitchen Manager is responsible for all aspects of food service and delivery at the venue, for a high volume kitchen that works in pressurised service windows between 60 and 90 minutes long during our event nights. As a keyholder, and the line manager to a small pool of up to 4 casual staff, you will place orders, check and receive deliveries, and motivate staff, all while preparing & serving food to the highest possible quality and to the exact specifications requested by our customers. You are also responsible for managing Food Hygiene and Health and Safety, maintaining the venues 5 star rating and ensuring all paperwork is correct, complete and available to present in case of inspection. On an event day, you will manage everything about the operation of the kitchen from prep to build & service, as well as ensuring a clean and orderly closedown process is completed.
The ideal candidate would have previous experience in a supervisor or management position in a high volume kitchen, with a history of streamlining the kitchen operation and improving the customer experience. They would be a strong problem solver who can think clearly and calmly on their feet and under pressure, as well as being a people manager who can assess our staff analytically, talk to them with understanding and motivate them effectively.
Main objectives of the role
• As the Kitchen Manager you will be fully focussed on the operation of our kitchen during event nights, ensuring standards of service are as high as possible, without compromising on safety or the quality of the dishes we are serving. Over time, you will implement improvements to the efficiency of the service model.
• Taking on full responsibility for Food Hygiene and all associated allergen control and health and safety aspects of operating the kitchen.
• Once established in the role, you will be a trusted and respected manager to all kitchen staff, who can correctly identify the right time to intervene and when to let the staff work under their initiative. You will also be an early point of contact for any ideas or concerns they may have.
• On occasion, you will provide menus for one-off corporate or private hires that have been fully costed and sourced in a timely manner.
Duties and Responsibilities
• Lead, motivate and coordinate your team during food service.
• Ensure that you and your team provide a consistently high-quality product in a time frame acceptable to the company and the customer.
• Develop a close working relationship with the floor manager and team, to ensure products are delivered smoothly and swiftly to our customers.
• Minimise staff costs and issues arising from send-backs, delays or complaints, while maintaining the highest level of customer satisfaction.
• Maintain or exceed target profit margins. Target food GP is 62% (rising to 65% in December).
• Seek to optimise the food revenue potential from each show and each customer visiting the venue.
• Keep abreast of and implement current and new health and safety legislation, hygiene policies and food service best practice. Ensure your team implement good practice throughout.
• Ensure your staff are adequately trained and initiate training programmes where necessary. Assist with any training need identified if required.
• Maintain acceptable hygiene records, procedures and pass all relevant inspections.
• Implement appropriate cleaning (inc. deep clean) measures and ensure they are completed.
• Inform the venue manager of any issues within your team that may require disciplinary action to be taken in line with current legislation and company policy.
Desired Skills and Qualifications
• Previous senior experience in a kitchen environment.
• History of people management
• Good verbal communicator
• Strong attention to detail
• Sound decision making / problem solving / information processing ability
• Ability to drive quality.
About The Venue
The Glee Club Glasgow is a multi-purpose live comedy & music venue. We have a capacity of 350 seated/600 standing, and are open every Friday and Saturday for our weekly comedy nights, as well as being available to hire to some of biggest names in comedy, music, drag, cabaret and spoken word.
