Kitchen Manager | SEC

Kitchen Manager - SEC | Glasgow | Full Time

£39,000 + excellent benefits including healthcare, wellbeing support, 20 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

We're looking for...

The overall role purpose of the Kitchen Manager is to oversee all kitchen operations, ensuring the highest standards of food quality, safety, and efficiency in our large venue. To effectively support the unit's operation through a managed Food Cost of Sales, Sundries and controllables service development. To assist the culinary team to manage the ordering, processing, stock control and invoices relating to all orders placed ensuring the smooth planning and delivery of a first-class catering product to our clients and customers whilst managing the business needs and performance standards. The kitchen manager will allocate budgets and resources based on the budgets for each event. The kitchen manager will complete safety audits and ensure all Food Safety and Health and Safety requirements are being met. The kitchen manager will line manage the culinary admin and kitchen porter teams. 

We are Levy

We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet.

Trusted by some of the world's most iconic stadiums, entertainment venues, and major events - from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and ExCeL London - we bring experiences to life with passion and precision.

Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities.

We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations.

Kitchen Manager - The Role

Menu Planning and Development: 

• Collaborate with the Executive chef or culinary team to create and update menus that appeal to customers and align with venue's theme and guest expectations.  
• Develop new dishes and recipes while considering factors such as seasonality, cost, and customer preferences. 
• Keep food spec logs fully updated 
• Ensure that menu items meet quality and presentation standards set by the establishment. 

 Food Preparation and Production: 

• Supervise and participate in food preparation activities, including cooking, baking, and assembly of dishes. 
• Monitor portion sizes and food presentation to maintain consistency and quality. 
• Ensure that all food items are prepared and served according to established recipes and standards. 

Inventory Management and Procurement: 

• Oversee inventory levels of food, ingredients, and kitchen supplies. 
• Place orders for ingredients and supplies based on inventory levels and anticipated demand. 
• Monitor food costs and wastage to minimise expenses and maximise profitability. Minimise waste through effective inventory management and portion control. 

 Vendor Relationships: 

• Manage relationships with food suppliers and vendors. Negotiate terms, monitor quality, and explore cost-effective sourcing options. 

 Staff Supervision and Training: 

• Support the Executive Chef to recruit, onboard, train, and supervise kitchen staff, including chefs, KPs, and kitchen assistants. 
• Schedule and assign tasks to kitchen staff to ensure efficient workflow and timely completion of tasks. 
• Provide ongoing training and development opportunities to enhance the skills and performance of kitchen staff. 

 Health and Safety Compliance: 

• Ensure compliance with health and safety regulations and standards, including food safety, sanitation, and hygiene. 
• Implement and enforce proper kitchen hygiene practices, including cleaning schedules and procedures. 
• Conduct regular inspections of the kitchen to identify and address any potential hazards or violations.

Cost Control and Budget Management: 

• Monitor and control food costs, labour costs, and other expenses to meet budgetary targets. 
• Analyse financial reports and performance metrics to identify opportunities for cost savings and efficiency improvements. 
• Work closely with the Executive Chef and management to develop and manage kitchen budgets. 
• Control costs while maintaining high-quality food offerings. Implement strategies to minimize waste and optimise resource utilisation in the kitchen. 

Communication and Coordination: 

• Communicate effectively with front-of-house staff, management, and vendors to coordinate food service activities and resolve issues. 
• Foster a collaborative and positive working environment within the kitchen team. Act as a liaison between the kitchen and other departments to ensure smooth operations and guest satisfaction. 

Compliance and Legal Responsibilities 

• Ensure completion of company due diligence and legal requirements in relation to meeting standards on food safety, cleanliness, and allergen management 
• Support the Facilities and Maintenance Manager in ensuring all equipment and structure is maintained in line with legal and company requirements to ensure a safe working environment. 
• Complete and support management with mandatory compliance requirements in line with legal and company polices/procedures. 
• Complete and support management with the training and development of the culinary team and those within your department 

What we're looking for

• Qualifications: Bachelor's degree or equivalent certification in Culinary Arts, Food Service Management, or a related field preferred. Food Safety Certification required. Proven knowledge of health and safety regulations and standards. 
• Experience: Minimum of 2 years in a supervisory or management role. Extensive experience in menu planning, recipe development, and food preparation. Strong understanding of kitchen operations, including inventory management, ordering, and cost control. Experience in managing a diverse team of kitchen staff and fostering a positive work environment. 
• Skills and Abilities: Excellent leadership and management skills, with the ability to motivate and develop a team. Strong culinary skills and creativity in menu development and presentation. Effective communication skills, with the ability to communicate clearly and professionally with staff, management, and vendors. Organisational and time management skills, with the ability to prioritise tasks and manage multiple projects simultaneously. Problem-solving abilities, with a proactive approach to identifying and resolving issues in the kitchen. Attention to detail and a commitment to maintaining high standards of food quality, consistency, and presentation. Proficiency in kitchen equipment operation and maintenance. Skills: Excellent written and verbal communication skills. Creative thinking and the ability to generate innovative ideas. Problem-Solving Skills: Strong problem-solving and decision-making skills, especially in challenging or crisis situations. Adaptability: Ability to adapt to a dynamic and fast-paced work environment. Willingness to stay updated on industry trends and incorporate new ideas into marketing strategies. 
• Personal Attributes: Passion for food and a dedication to delivering exceptional culinary experiences. Professional demeanour and appearance, with a posi