Your role: Oversee day-to-day operations of the central kitchen, ensuring efficient workflow, adherence to production schedules, and timely delivery of food products. Develop and implement standard operating procedures (SOPs) for food preparation, production, and quality control, ensuring consistency and compliance with food safety regulations. Monitor and evaluate kitchen operations, identifying areas for improvement and implementing process enhancements to maximize efficiency and productivity. Establish and enforce stringent quality control measures to ensure food safety, consistency, and adherence to established standards. Implement and maintain robust food safety practices and procedures, including proper storage, handling, and sanitation, in compliance with local health regulations. Conduct regular audits and inspections to identify and address any potential food safety or quality issues. Lead and inspire a diverse team of culinary and operational staff, providing guidance, training, and performance feedback. Foster a culture of teamwork, excellence, and continuous learning within the central kitchen. Develop talent pipelines, identify training needs, and implement professional development programs to enhance team capabilities. Collaborate with procurement and supply chain teams to ensure timely and cost-effective sourcing of high-quality ingredients and supplies. Optimize inventory management practices to minimize waste, reduce costs, and maintain optimal stock levels. Build and maintain relationships with suppliers, negotiating contracts and pricing agreements to secure favourable terms. Identify opportunities for operational improvements, cost savings, and efficiency enhancements within the central kitchen. Implement and monitor key performance indicators (KPIs) to measure and track operational performance. Lead and support process improvement initiatives, leveraging technology and automation where applicable.
Must-haves: Bachelor’s degree in Culinary Arts, Food Science, Hospitality Management, or a related field; advanced degree is a plus. Proven experience in a senior leadership role within a central kitchen or large-scale food production environment. Demonstrated experience in developing and implementing standard operating procedures (SOPs) and quality control measures. Excellent leadership and team management skills, with the ability to inspire and motivate a diverse workforce. Strong communication and interpersonal skills, with the ability to collaborate effectively across departments and with external stakeholders.