Culinary Collective
Kitchen Manager
Get notified of more jobs like this · No spam, ever
How your CV stacks up
Upload your CV to see how well it fits this job role
?%
Kitchen Manager
Position Summary
The Kitchen Manager is responsible for overseeing the daily operations of a high-volume facility producing multiple distinct culinary brands simultaneously including pizza, fried chicken, and Greek Souvlaki. You will ensure that each brand maintains its specific standards, quality, and plating while optimizing shared labor and equipment. The goal is to maximize throughput without sacrificing the integrity of any individual concept.
Key Responsibilities
Operational Excellence
- Production Synchronization: Manage the flow of orders across multiple KDS systems or integrated tablets to ensure timing is aligned for pickup and delivery.
- Resource Allocation: Dynamically assign kitchen staff to different "stations" or brands based on fluctuating demand throughout the shift.
- Inventory Integration: Manage a complex inventory system where ingredients may be shared across some brands (e.g., produce) but remain exclusive to others (e.g., proprietary sauces).
Reasons to use Rodeo
Start with a chat, not a search bar
Grad scheme, placement, apprenticeship? Not sure what you want yet — that's fine. Your agent talks it through with you and turns "I have no idea" into a shortlist.
It searches the market for you
Every day your agent scans the market matching roles against what actually matters to you, not just keywords on a CV.
Only hits
No noise. No "maybe this fits." Just roles with a clear explanation of why they're right — and where to focus when applying.
Quality & Brand Control
- Standardization: Ensure every dish follows exact recipe specifications for multiple brands, preventing "flavor bleed" between different cuisines.
- Presentation: Maintain the specific packaging and garnishing standards unique to each menu.
- Health & Safety: Maintain rigorous food safety standards (HACCP) across all preparation areas.
Leadership & Training
- Cross-Training: Develop a versatile team capable of pivoting between different cooking styles (e.g., switching from charcoal grilling to pizza-stretching).
- Performance Metrics: Monitor KPIs such as "ticket time per brand," "order accuracy," and "food waste percentages."
Required Skills & Qualifications
Category
Requirement
Experience
3–5 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred).
Get help with your application
Your very own career expert that helps elevate your application to the next level.
Technical
- Proficiency with KDS (Kitchen Display Systems) and digital stock management systems (Marketman, Nory)
Logistics
- Strong grasp of supply chain management and "just-in-time" prep cycles.
Certifications
- Valid Food Hygiene Level 2 or higher certification
The Ideal Candidate
You are a "culinary air traffic controller." You thrive in environments where the printer never stops, and you have the mental agility to jump from a burger concept to a sushi concept without missing a beat. You value data as much as flavor and understand that in a multi-menu environment, consistency is the ultimate metric.
Work Environment
- High-pressure, fast-paced setting.
- Requirement to stand for long periods.
- Exposure to various kitchen environments (walk-in freezers to high-heat grill lines).
“It took my CV and asked me questions relevant to understanding what kind of jobs to suggest for me. Suggestions were almost perfect. Jobs were exactly what I’ve been looking for.”
Jessica, London
Location