What's it like to work with Beds and Bars

Role: Kitchen Manager 

If you are ready to take the next step in your career as a chef please read the description below, if you think you have the necessary skills and experience then please get in contact with us. 

Company Perks

• 50% off stays at our accommodation
• 50% off all food
• 50% off all drinks
• Ski trips
• 2 Sailing trips per year
• Flying lessons
• Bespoke Training Program
• E-Learning Program
• Partnered with License Trade Charity
• up to £1000 cash rewards for finding new employees

Recognition schemes

• £100 for employee of the Month
• £250 for employee of the Quarter
• £2000 for employee of the Year
• Extensive Training and Development
• X2 Sailing trips per year
• Equal tips for all staff(housekeeper, cleaner, chef, bartender)
• Wicked incentives run centrally (last prize was a £1000 for staff party)

Objective 

• To recruit, train and retain kitchen staff  
• To achieve company’s gross profit targets 
• To be responsible and accountable for food safety ratings of the kitchen 
• To order stock and mantain acceptable stockholding levels 
• To prepare, cook and present food quickly and efficiently, in line with company specifications whilst maintaining the highest level of kitchen standards and cleanliness.  

Essential requirements 

You must: 

• Be eligible or have all necessary documentation in which to be legally employed in the country, which you are based 
•  All Documentation required by any Local/Regional/National certifying or Governing bodies in which to operate legally within you units country 
• Have a up to date/active bank account in your own name  
• Be able to converse fluently in English 
• Where live in accommodation is not provided. Have a fixed place of residence and live within a reasonable travelling distance of the unit  

Main responsibilities 

Managing the kitchen as head of the department 

• To achieve and hold the company’s target gross profit percentage 
• Ordering stock from a list of pre approved suppliers  
• To hold checks on kitchen teams performance (food safety, spec control, training) 

Providing a brilliant experience for our customers  

• Deliver excellent customer service, at all times 
• Prepare, cook and present food quickly and efficiently, meeting our standards 
• Assist in keeping the kitchen clean, hygienic and tidy, at all times 
• Keep up to date with all new products, specials, promotions and events offered in the unit 

Maintaining Controls and Standards  

• Always adhere to all company policies and procedures. 
• Maintain excellent knowledge of all company and site specific Health and Safety procedures 
• Work safely around kitchen equipment and report any maintenance issues to the manager 
• Complete all appropriate company documentation and key tasks, on every shift 
• Always adhere to company specifications  

Contributing ideas to help develop an innovate business.  

• Be involved and contribute at team meetings 
• Work with other kitchen team members to develop daily food specials 
• Carry out instructions given by the management team and head office 

Development  

• Maintain personal knowledge by completing in-house training  
• Engage with your line manager at all times about your own personal and professional development and how Beds and Bars can assist. 

Person Specification 

Customer focus 

• Be friendly, smiley, sociable and welcoming to our customers, to create a great atmosphere 
• Remain calm, patient and polite, when receiving feedback. 
• Be efficient and organised 
• Be helpful and go out of your way to help our customers 

Drive 

• Be confident and self-motivated 
• Demonstrate a passionate commitment to the business 
• Welcome and embrace change, with a positive attitude 
• Be able to work unsupervised in a busy environment  
• Be able to prioritise duties  

Personal integrity 

• Be honest and reliable 
• Be trustworthy and respectful  
• Be attentive to personal hygiene and appearance   
• Maintain excellent time-keeping and attendance 
• Be professional at all times 

Team work 

• Always be a good team player 
• Build and maintain good relationships with all team members  
• Work together with the team to ensure that the kitchen operation is the best it can be 
• Be willing to take on jobs to balance the team workload 
• Be able to communicate well with people of all levels