Job Title:

Kitchen Supervisor

Reporting to:

Kitchen Manager




Minimum of 24 hours contract per week (Monday - Sunday)

Place of work:

Kingfisher Business Park, GL5 2BY

Job Function:

Manage & train the kitchen assistants, prepare and deliver our unique food offering.

Supervising the kitchen assistants in the absence of the Kitchen Manager/Assistant Manager

Main responsibilities:

Working well in a high paced environment under pressure you will work within a small team to deliver our menu with a high quality with a personable service.

Our menu will be dynamic and evolving according to season, trends and the collective passion of our chefs.

  • Supervisor and main point of communication for the kitchen on assigned shift
  • In conjunction with the Kitchen Manager continually develop our menu including seasonal/occasion offerings, i.e. weddings, corporate events etc
  • Prepare, cook and serve the full range of our menu
  • Ensure food safety and allergen compliance
  • Stock management including timely ordering and stocktakes
  • Team training
  • Provide great customer service
  • Ensure health and safety in the kitchen
  • Ensure food hygiene regulations are met

Person Specification:


  • Demonstrable experience in a similar kitchen
  • Experience in writing menus across a number of different areas
  • Work well under pressure
  • Passion for developing exciting and interesting menus
  • Presentable & professional as working in an open plan kitchen
  • Maintain a safe working environment within all legal guidelines
  • Passion for organic, fresh local ingredients
  • Working knowledge of food hygiene, and health and safety
  • Good at paying attention to detail
  • Practical
  • Experience of working with kitchen machinery
  • Team leadership experience
  • Ability to work within a small team 
  • Flexible
  • Reliable
  • Conscientious
  • Aptitude for learning


  • An interest in real ales and their production
  • An interest in fermentation & baking
  • Curious about cooking with beer and brewery by-products
  • Experience of cooking in pizza ovens / over wood
  • Basic computer competence (e-mail, spreadsheets, word-processing)
  • Share Stroud Brewery ethos for sustainability

Performance KPIs:

  • Achieve 35% labour /revenue ratio
  • Ensure 70% margin based on ingredient costs (SV less 30% ingredients)
  • Less 35% labour = 35% profit
  • Maintain health and safety policies
  • Achieve and maintain a 5* hygiene rating
  • Achieve and maintain 60% organic and or/local ingredients
  • Together with bar/front of house achieve max 45 min waiting times
  • Waste - reduce waste to agreed targets