Kitchen Manager

At The Lion Hotel, we take great pride in delivering exceptional hospitality. Through personalized guest interactions, we offer the finest accommodations, dining, and conference facilities in Worksop. As part of the Frasers Group, a leader in the retail industry, we are committed to elevating the hospitality experience to meet the diverse needs and expectations of all our guests.

We are seeking an experienced and highly organised Kitchen Manager to lead the day-to-day operation of our kitchen team. This is a hands-on leadership role responsible for maintaining exceptional food standards, ensuring compliance with food safety regulations, managing stock and labour costs, and creating a positive, high-performing kitchen culture.

The successful candidate will combine strong operational knowledge with calm leadership, attention to detail, and a genuine passion for hospitality.

Skills & Experience

This is a full-time position of 40 hours per week involving shifts across the operational hours of the business (06:00 – 23:00) working 5 days over 7, including weekends & bank holidays.

Responsibilities

Prepare, cook, and present dishes to company standards; Take an active role in daily food preparation and service; Run kitchen services efficiently whilst supporting the team during busy periods; Ensure consistency, quality, and presentation across all dishes; Support menu planning, specials, and seasonal updates; Monitor portion control, food quality, and waste management; Ensure smooth communication between kitchen and front-of-house teams; Recruit, train, motivate, and manage kitchen staff; Lead by example during service periods; Manage rotas, holiday requests, and staffing levels; Conduct performance reviews and ongoing training; Foster a positive, respectful, and professional working environment; Ensure full compliance with UK food hygiene and health & safety legislation; Maintain high standards of cleanliness throughout all kitchen areas; Manage HACCP procedures and kitchen documentation; Monitor allergen procedures and food labelling compliance; Ensure all equipment is maintained and safely operated; Manage ordering, stock rotation, and supplier relationships; Minimise waste and control kitchen costs effectively; Monitor gross profit margins and labour percentages; Complete regular stock takes and maintain accurate records

Requirements

Previous experience in a Kitchen Manager, Head Chef, or Senior Sous Chef role; Strong understanding of kitchen operations within a busy hospitality environment; Excellent leadership and communication skills; Sound knowledge of food safety, allergens, and HACCP procedures; Ability to work well under pressure and manage multiple priorities; Strong organisational and problem-solving abilities; Level 3 Food Hygiene qualification desirable; Competitive salary; Share of tips; Staff meals whilst on duty; Supportive leadership team and positive working environment; Staff discounts and employee benefits