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Kitchen Manager
4 months ago
Are you currently a Kitchen looking for a new challenge or a strong Sous Chef ready to step up?
The Tivoliis looking for our next Kitchen Manager
£40,000 per annum, plus tips and bonus 50% off food, drinks, and accommodation across all CPG sitesWith odes to its cinematic & brewing past whilst embracing its riverside location, The Tivoli is the new kid on the block, combining 2 street food stalls, an array of amazing drinks across 4 bars, two 9-hole indoor golf courses, a shuffleboard basement, event/screening room and a roof terrace with wonderful views across Jesus Green. On top of the above, with its planned flexibility of layout, The Tivoli lends itself to the hosting of a plethora of events, from national celebrations, key sporting occasions, local one-off & regular activities.
What's in it for you as a Kitchen Manager at The Tivoli :
50% discount on food, drink, and accommodation across all CPG sites. Wagestream, which gives you power over your pay and access to up to 50% of your salary in advance of payday. An extra day’s holiday for your birthday. Free meals on shift. Product tastings. Apprenticeship schemes, internal learning, and development. Employee assistance programme, supporting your mental, financial, and physical wellbeing. Cycle to work scheme. Staff parties. And moreAbout you, our next Kitchen Manager:
Great leader Great chef Enthusiastic Experienced Takes pride in what you do Ready for a new challenge Good communicatorWhat you’ll be doing as a Kitchen Manager :
Preparing high quality food for customers quickly and efficiently - such as pizza’s tachos and burgers Maintaining food hygiene and safety standards Taking responsibility for kitchen rotas, stock, ordering, and GP Oversee day to day running of two street food stalls Be proactive and hands-on Maintaining a clean and organised kitchen Following proper food handling procedures and food safety regulations Work closely with the General manager as you lead a successful team of chefs and KPs. Coach and mentor your team, support them in their personal and professional development – including seasonal menu changes