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About the role
- Kitchen Manager coordinating culinary operations and managing kitchen staff at Edinburgh Airport for CAVU, ensuring high standards and efficiency in a busy hospitality setting.
Responsibilities
- Preparing, cooking and delivering food in accordance with the agreed menu and CAVU Operating Procedures.
- Positively influencing the team and therefore maximising their efforts to perform in line with expectations.
- Balancing hands-on cooking time with administration requirements and team development.
- Ensuring the kitchen team work quickly and efficiently to produce food in high volumes with great attention to detail.
- Following recipes and/or product directions for preparing and cooking all varieties of foods.
- Working with the Commis Chef and Chef de Partie as appropriate to prepare foods to be cooked.
- Ensuring the food offering is presented to a high standard.
- Maintain the food offering ensuring presentation meets operating standards.
- Maintaining stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain.
- Completing required stock checks including temperature checks as per the required schedule and complete the appropriate documentation.
- Assisting with clearing and organising the kitchen ensuring a high standard of hygiene.
- Ensure floors are swept, mopped or vacuumed and ensure equipment is cleaned, sanitised and stored correctly.
- Disposing of waste, including recycling, in the appropriate manner and if required to remove it to the designated location.
- Liaising with subcontracted suppliers, Airline representatives, handling agents and booking agents to develop positive working relationships to ensure the efficient operation of the Units.
- Assisting in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and service.
- Working flexibly to the rota, typically shifts are confirmed at least one month in advance.
Requirements
- NVQ Level 3 Chef de Partie or C&G Food production or equivalent.
- A solid background in the hospitality sector, with a proven track record of high-volume environments.
- Experience of managing high-volume kitchen teams either in house or via contracted providers.
- Have an understanding on how to complete and issue rosters fairly for team members within the units.
- Have an understanding on recruitment and interviewing
- Know how to handle and store product to maintain quality and in line with food safety legislation.
- Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen.
- Numerical and written skills, capable of understanding written operating procedures, maintaining stock levels and undertaking stock checks.
- Computer literate on mainstream PC applications including Microsoft office.
Benefits
- Access to our employee rewards portal with discounts and savings
- 24hour Employee Assistance Programme
- MAG Pension scheme which doubles your contribution
- Fantastic career development opportunities – We are the UK’s largest Airport Operator!
- Meals on duty
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