Kitchen Supervisor - Moxy Edinburgh

This position is based on a full-time contract.
Gross Salary: £29,650.57 per year

SUMMARY

A hands-on, organized, and accountable kitchen specialist who leads by example. The Kitchen Supervisor combines consistent food preparation and presentation with strong control of hygiene, compliance, ordering, stock, cost, and waste. The role turns business forecasts, brand standards, and food safety requirements into clear daily plans, ensuring the kitchen and Crew are ready to deliver a reliable Moxy food experience.

MAIN TASKS & RESPONSIBILITIES

• Support Crew Leaders in coordinating the kitchen operation and take ownership of kitchen priorities, preparation plans, standards, and task allocation during assigned shifts.
• Lead food preparation, set-up, service, replenishment, and close-down across all service periods and menus, including breakfast and the wider all-day Food & Beverage offer.
• Prepare and present food using Merrychef ovens and other approved equipment, following recipe, portion, quality, presentation, and service-time standards.
• Own kitchen food safety and hygiene standards, ensuring compliance with HACCP principles, company procedures, applicable legislation, and safe working practices.
• Own the relevant kitchen and food-safety sections of the Saeker compliance platform, ensuring checklists, temperature records, cleaning records, actions, and supporting evidence are accurate, complete, and submitted on time.
• Review Saeker performance and overdue actions routinely, investigate non-compliance, implement corrective actions, and escalate significant or recurring risks to the Crew Leaders and Captain without delay.
• Maintain effective controls for cooking, reheating, hot and cold holding, chilling, storage, date labelling, traceability, product rotation, and FIFO stock management.
• Maintain a clean, organized, and sanitary kitchen, stores, and back-of-house areas through clear cleaning schedules, safe chemical use, and documented standards.
• Ensure allergen information is accurate and accessible, prevent cross-contact, respond correctly to guest allergen enquiries, and ensure only trained colleagues handle allergen-related requests.
• Complete routine quality, hygiene, and readiness inspections, correct issues immediately where possible, and communicate outstanding risks through clear shift handovers.
• Own food ordering for every service period and menu, placing accurate orders within agreed schedules, supplier arrangements, and budget expectations.
• Liaise closely with reception Crew Leaders to review occupancy, arrivals, departures, groups, events, packages, and expected covers, translating forecasts into ordering and preparation requirements.
• Maintain appropriate stock levels and contingency for demand changes while avoiding unnecessary over-ordering, shortages, expired stock, and emergency purchases.
• Receive and check deliveries for quantity, quality, temperature, damage, dates, and specification; resolve discrepancies and store products safely and promptly.
• Control food cost through accurate ordering, stock counts, portion control, recipe compliance, invoice and delivery checks, and investigation of significant usage or stock variances.
• Monitor and reduce food waste through accurate forecasting, careful preparation, stock rotation, correct storage, and recording of waste by type and reason.
• Share food cost, waste, stock, and compliance performance against relevant goals with Crew Leaders and the team, identifying actions and following progress through to completion.
• Maintain and communicate Marriott and Moxy Food & Beverage brand standards, menu updates, campaigns, product specifications, and presentation requirements.
• Build and maintain a structured kitchen training plan covering induction, food hygiene, allergens, safe equipment use, food production, recipes, portioning, cleaning, and Saeker compliance.
• Deliver practical training, demonstrations, role-play, and refresher sessions; maintain accurate training and proficiency records and follow up where further support is required.
• Coach Crew Members in the moment and support Crew Leaders in identifying capability gaps, setting development actions, and recognising improvement.
• Ensure only trained and authorized colleagues complete food production, use kitchen equipment, or undertake higher-risk food-safety tasks.
• Plan daily preparation and communicate clear handovers so all shifts understand stock levels, defrosting or preparation requirements, shortages, allergens, equipment issues, and outstanding actions.
• Monitor guest feedback and relevant Food & Beverage satisfaction results, identify recurring issues, and implement practical improvements to quality, availability, and service consistency.
• Keep kitchen equipment clean, safe, and serviceable, complete routine checks, report defects promptly, and prevent use of unsafe equipment.
• Work collaboratively with reception and Food & Beverage Crew to manage peaks, maintain availability, and deliver a seamless guest experience.
• Follow security, cash-handling, licensing, health & safety, manual-handling, and emergency procedures relevant to the role.
• Undertake any other duties that may reasonably be required in line with the main purpose of the role.