Kitchen Manager- Aston Villa FCAbout the role: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. KEY RESPONSIBITLIES: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. 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 About you: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 positive attitude and strong work ethic. Integrity and honesty, with a commitment to upholding ethical standards in all aspects of the job. Adaptability and flexibility to work in a fast-paced environment and respond to changing priorities. Team player mentality, with a collaborative and cooperative approach to working with others. Creativity and innovation, with a willingness to explore new ideas and techniques in the kitchen. Resilience and the ability to remain calm and composed under pressure. Financially astute – understands complex finance models and accounting processes. Team player mentality, with a collaborative and cooperative approach to work. Strong sense of accountability and responsibility for the success of the bar and restaurant. Planned and methodical - displays the ability to be planned and methodical in their approach, with an objective and considered point of view. Leads change – is skilled at and embraces the change discussion focusing on improvements with key stakeholders, before driving and supporting change. Leadership and Teamwork: Demonstrated leadership skills with the ability to lead and inspire a team. Experience managing cross-functional teams and collaborating with various departments. Strong interpersonal skills with the ability to build and maintain relationships. Ethical Conduct: Adherence to ethical standards in marketing and communications. What we offer-Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)Aviva Digicare - Free annual healthcare checkExclusive Benefits & Wellbeing site (Perks at Work)Entertainment discounts - up to 55% off cinema ticketsHealth & Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%)Travel discounts - Discounts with holiday companies such as TUI and ExpediaShopping discounts - Save up to 15% at high street and online stores by purchasing Shopping CardsMeals on dutyVodaphone discountsPension scheme and Life AssuranceEmployee Assistance Programme23 days + BH\'s and additional day off for your birthday2 days additional leave, following return from Maternity leave during first year backCompetitive and supportive family benefitsDay off for baby\'s first birthdayHoliday purchase schemeOn-going training & development and career pathwaysProfessional subscriptions paidFinancial wellbeing programme and preferred rates on salary finance productsWho we are- Levy is the vibrant and exciting sector of Compass Group, the world’s largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality. In the UK, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Chelsea, Principality Stadium, Scottish Event Campus (SEC) and ExCel London. We are culinary champions – it’s what we do and it’s what we are passionate about. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences. Focussed on ‘doing the right thing’ for our people and the planet, sustainability, wellbeing, diversity, and inclusion are at the heart of what we do. We have a commitment to being Net Zero by 2027, are official partners of the British Paralympic Association, and are proud to pay all our team members at least the Real Living Wage or London Living Wage. Job Reference: com/1104/92706001/52732732/SU #Levy UKCompass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because
