Kitchen Manager – Award Winning Country Inn, Lake District
Salary: Up to £40,000
Hours: Full Time, Permanent
Location: Near Ambleside
About the Opportunity
A well-established Lake District hotel, part of the same respected hospitality group as an award-winning country inn near Ambleside, is seeking a Kitchen Manager to oversee the operational, compliance, and financial performance of its main restaurant kitchen. The kitchen serves both hotel guests and local diners, delivering high-quality, carefully crafted food in a fast-paced, high-volume environment. The role focuses on the day-to-day management of the kitchen, ensuring smooth operations, consistent standards, and strong controls, while supporting the Head Chef, who leads menu development and culinary direction.
The Role
Operational Leadership
The Kitchen Manager will oversee all daily kitchen operations, including food preparation, cooking, plating, and service, ensuring every dish meets agreed quality and presentation standards. Responsibilities include managing stock, suppliers, and ordering, monitoring food costs and waste, and ensuring all kitchen opening, closing, and service procedures are followed consistently. Efficiency and organisation in a busy kitchen are central to the role.
Training and Development
The Kitchen Manager will deliver training on Food Safety Management System requirements and ensure all kitchen documents, policies, and training materials are current and clearly displayed. The role includes coaching the team to follow specification sheets, hygiene standards, and compliance procedures.
Team Leadership and Management
The Kitchen Manager will support recruitment and onboarding, manage rotas to ensure appropriate staffing levels, and lead team briefings and performance reviews. Responsibilities include logging all accidents, incidents, and serious food complaints in line with company policy, as well as managing and reporting on FSMS compliance, HACCP records, and allergen procedures. The role requires fostering a positive, professional, and motivated kitchen culture.
Stock Control and Financial Management
In partnership with the Executive Chef, the Kitchen Manager will maintain recipe specification sheets, cost dishes accurately, and support the achievement of Gross Profit targets. Responsibilities include overseeing inventory systems such as Procure Wizard and Access POS, ensuring accuracy, accountability, and effective stock control, while actively monitoring waste and supporting overall financial performance.
Key Performance Indicators
Performance will be measured against food GP percentages and waste reduction, audit and compliance results, labour cost control, and overall cleanliness and hygiene standards.
What You’ll Bring
The ideal candidate will have proven experience managing or supervising a busy kitchen operation, strong organisational and leadership skills, and a solid understanding of food safety, hygiene, and compliance requirements. The role requires calmness under pressure, attention to detail, and a commitment to maintaining consistent standards. A passion for high-quality food and developing others is essential. Applications from experienced Sous Chefs or Senior Chefs looking to progress into an operational management role are encouraged.
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