Kitchen Supervisor at Stroud Brewery – Thrupp, England

Job Function:

Manage & train the kitchen assistants, prepare and deliver our unique food offering.

Supervising the kitchen assistants in the absence of the Kitchen Manager/Assistant Manager

Main responsibilities:

Working well in a high paced environment under pressure you will work within a small team to deliver our menu with a high quality with a personable service.

Our menu will be dynamic and evolving according to season, trends and the collective

passion of our chefs.

• Supervisor and main point of communication for the kitchen on assigned shift

• In conjunction with the Kitchen Manager continually develop our menu including seasonal/occasion offerings, i.e. weddings, corporate events etc

• Prepare, cook and serve the full range of our menu

• Ensure food safety and allergen compliance

• Stock management including timely ordering and stocktakes

• Team training

• Provide great customer service

• Ensure health and safety in the kitchen

• Ensure food hygiene regulations are met

Person Specification:

Essential

• Demonstrable experience in a similar kitchen

• Work well under pressure

• Passion for developing exciting and interesting menus

• Presentable & professional as working in an open plan kitchen

• Maintain a safe working environment within all legal guidelines

• Passion for organic, fresh local ingredients

• Working knowledge of food hygiene, and health and safety

• Good at paying attention to detail

• Practical

• Experience of working with kitchen machinery

• Team leadership experience

• Ability to work within a small team

• Flexible

• Reliable

• Conscientious

• Aptitude for learning

Desirable

• An interest in real ales and their production

• An interest in fermentation & baking

• Curious about cooking with beer and brewery by-products

• Experience of cooking in pizza ovens / over wood

• Basic computer competence (e-mail, spreadsheets, word-processing)

• Share Stroud Brewery ethos for sustainability

Performance KPIs:

• Maintain health and safety policies

• Achieve and maintain a 5* hygiene rating

• Achieve and maintain 60% organic and or/local ingredients

• Together with bar/front of house achieve max 45 min waiting times

• Waste - reduce waste to agreed targets