Kitchen Supervisor - The Cube At Canary Wharf, London

Kitchen Supervisor - THE CUBE at Canary Wharf, London

YOU’VE SEEN IT ON TV, NOW IT’S YOUR CHANCE TO TAKE ON THE CUBE.

In Spring 2024, THE CUBE is set to bring competitive socialising, cutting-edge technology, and premium food and drinks to Canary Wharf, with customers challenged with a variety of physical and mental games, all harder than they seem. Building on the success of THE CUBE Manchester, Canary Wharf aims to elevate the experience to the next level. With ambitious growth plans in place in the UK, we are actively seeking top-tier talent to join us in making THE CUBE the ultimate social destination at our next opening in London.

Job Title:Kitchen Supervisor– THE CUBE at Canary Wharf, London

Location:  Canary Wharf, other sites for training and working if required

Responsible to: General Manager – THE CUBE at Canary Wharf

Responsible for: Kitchen Team Leaders, cook staff and KPs.

Main Purpose/Function of Job:Kitchen Supervisor of a premium competitive socialising and entertainment attraction located in the heart of Canary Wharf’s busy business district.

Main Duties:

Ensuring high performing operational supervision and financial efficiency of the kitchen, and the maximisation of gross profit, and high levels of customer satisfaction.

To achieve the strict specification of the relevant franchise operations (THE BUTCHER and Toni Loco) and work in conjunction with the Head Chef to optimise standards of performance, menu development and profitability.

To work with the Head Chef to operate and develop the non-franchise elements of the kitchen menu and general service.

Ensuring efficient customer throughput, maintenance of customer service, experiential and food quality standards that are reflected, and increasing repeat business.

To work closely with the Head Chef and wider team to provide effective support to promote the delivery of a world class kitchen operation with outstanding food and drink.

To effectively supervise and monitor cost of goods food and disposable items to optimise gross profit performance and minimise wastage.

To adhere to and manage stringent cleaning, food safety and HACCP procedures that create high levels of presentation and best practice, achieving a 5-star food hygiene Scores on the Doors rating.   

Working with the Head Chef regarding recruiting, deploying, motivating and managing for performance a kitchen team of 15+.

Operational Responsibilities

Having responsibility for day-to-day operations of the kitchen including line management of the Kitchen Team Leaders, cook staff and KPs.

Ensuring the kitchen is open and operating in line with the relevant franchises and MG requirements.

To work closely with the Head Chef to contribute quality ideas to develop and improve the kitchen operations, menus and overall customer experience.

Implementing and adhering to all operational policies and procedures provided by the MG and franchisee.

Providing feedback on policies and procedures for improved operational effectiveness of;

Kitchen.

Maintenance and cleaning.

Group bookings.

Health & Safety.

Mystery Shopper scheme.

EPOS, booking, ticketing, ordering and other systems.

Ensuring that food stock level systems are managed appropriately.

Ensuring kitchen operations hold adequate, but efficient, levels of stocks and minimise wastage.

Working alongside the Head Chef, maintain consistent high standards of the food menus and adhere to franchise and venue guidelines.

Under the direction of the Head Chef, ensuring regular stock takes are planned and carried out, along with the effective use of the EPOS system for daily, weekly and monthly reporting of stock variances, transactions, wastage and discounts.

Ensuring the kitchen remains well-maintained, clean and achieves the daily requirements of all operational procedures.

With the Head Chef, set goals for growth and consider innovative changes to services and menus in-line with the MG and franchise guidelines.

Under the guidance of the Head Chef, assist with the recruitment and training of new employees.

Working constructively with the Head Chef and department heads to implement the findings of mystery shopper visits, spot checks, surveys and other feedback, including reviews.

Trouble shooting and suggesting creative solutions to any arising issues.

Work with the kitchen team to ensure all HACCP procedures are effectively managed and monitored, along with the achievement of 5-star food hygiene ratings.

In conjunction with the maintenance team, assist with the organisation, monitoring and coordination of all pre-planned and reactive maintenance, and statutory compliance in the kitchen.

Budget responsibilities

Efficiently monitoring and reporting on kitchen operational budgets.

This will require proactive minimisation of costs and expenses, including the effective use of operational procurement systems and stock management.

Oversee labour budgets and optimise expenditure, including the achievement of GP targets, labour margins and other agreed KPIs.

Responsibilities for Human Resource management and development

Assist with the recruitment and training of new employees maintaining a full staff cohort.

Ensuring employees work productively and have opportunities to develop within the kitchen and wider venue.

Under the guidance of the Head Chef, ensure the cost effective deployment of operational staff.

Holding at least monthly supervision meetings and at least six-monthly performance appraisals with all direct reports with the Head Chef, providing feedback in a constructive and professional manner to improve staff performance, and ensuring that direct reports cascade this activity to an appropriate level.

Monitoring staffing levels and ensuring full-time permanent employee numbers remain appropriate, sufficient and in line with annual budgets.

Maintaining a positive morale amongst staff working in the kitchen ensuring high levels of employee satisfaction, performance, and retention.

Aiming for resolution of any staff complaints or grievances within the chain of command, while providing a clear route for escalation to the Head Chef and HR if required.

Responsibility for IT Infrastructure, Booking Systems, Ticketing and POS Systems

Supporting the smooth operation of all IT infrastructure and EPOS systems.

Quickly identifying technical issues, accurately reporting them via the shared online system, and pursuing their timely resolution.

Suggesting changes that can deliver efficiency improvements in the operation of kitchen and the wider venue.

Responsibility for Corporate & Group Bookings

Working closely with the Head Chef and Group Booking Coordinator to ensure all aspects of the client’s requirements and food preorder are delivered accurately and to the highest standards.

Ensuring the planning and smooth delivery of food service for group bookings in line with the client’s pre-order and event requirements, and operational procedures.

Ensuring high levels of food quality, customer satisfaction and repeat bookings.

Regularly report on staff performance and customer feedback.

Working closely with the Head Chef General Manager to develop the group booking food packages.

Responsibilities for Marketing & Communications

Liaise with the Head Chef regarding suggestions and ideas to improve the marketing of the food operations.

To assist with the implementation of marketing activities in kitchen and wider venue.

Responsibility for Safety and Compliance

Under the guidance of the Head Chef, ensuring the kitchen has appropriate levels of Fire Warden and First Aid trained staff.

Ensuring staff follow all health and safety regulations, HACCP and kitchen rules.

Maintaining robust HACCP records and ensuring all checks are fully completed and documented.

Contributing to risk assessments and COSHH developed internally with statutory and other third-parties, for all departments.

Contributing to and ensuring compliance with all staff training systems.

Promptly and accurately investigating and reporting on any accidents, incidents or near misses.

As required, conducting incident investigations, collating evidence and completing MG documentation, ensuring completion within timescales set out in MG policies and procedures.

Person Specification

Essential Criteria

• At least 1-years’ experience in a Sous Chef or Kitchen Supervisor role directly overseeing kitchen operations.
• At least 3-years’ experience working in a leisure, visitor attraction, entertainment or hospitality setting.
• Demonstrable track record of achieving GP targets.
• Excellent understanding of general kitchen operations.
• Excellent understanding of Health & Safety management, HACCP and kitchen related statutory compliance obligations.
• Adequate understanding of Microsoft Office.
• Ability to inspire and effectively supervise a large and diverse team.
• Flexible approach to working including regular late night and weekend shifts.
• Strong communication and leadership skills.

Desirable Criteria

• Experience of working in a busy competitive socialising venue.
• Experience of managing multi-faceted food and beverage operations.
• Experience of developing food an menus that achieve optimal gross profit margins.
• Experience of managing medium to large sized events.
• Possess an IOSH or similar Health & Safety qualification.
• Educated to degree level in business, hospitality or leisure.
• Possess laser-guided attention to detail and extremely high standards.
• General understanding of basic HR procedures.
• Comfortable with working in a high-pressured environment where no 2 days can be the same.
• Big personality with the ability to motivate people and lead from the front.