Culinary Operations Manager
2 weeks ago
This role is for an experienced Sous Chef to oversee day-to-day culinary operations in a busy hotel kitchen.
Key Responsibilities:- Assist the Kitchen Manager with menu planning and recipe development
- Supervise kitchen staff, train, and motivate your team to high standards
- Maintain food quality, presentation, and hygiene standards; keep the workspace clean and organized
- Manage stock, inventory, ordering, and cost-control measures; liaise with suppliers as needed
- Take ownership of kitchen operations during the Head Chef's absence
- Ensure rigorous compliance with food safety and HACCP regulations
- Support administrative tasks such as scheduling, rota planning, and performance reviews
- Minimum 2 years' experience in a similar role, preferably in a hotel or high-end restaurant
- Culinary qualification (e.g., Culinary Arts degree, FETAC certificate) is strongly preferred
- Food hygiene certification (Level 1 & 2 or equivalent HACCP training)
- Proven leadership and communication skills, ability to coach, mentor, and inspire kitchen staff
- Strong organizational skills with attention to detail, ability to manage pressure during busy service periods
- Understanding of stock control, cost efficiencies, and supplier negotiations
- Broad knowledge of cooking techniques and current culinary trends
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