Organic Food jobs in London

P.Y.O. Job Description — Kitchen Manager

Role: Kitchen Manager (KM)

Reports to: General Manager

Department: Kitchen Operations

Location: Site-level (P.Y.O. Liverpool Street)

Salary Band: £37, 500 - 42, 000 per annum

Employment Type: Full-time, 45 hours per week.

1. Purpose of Role

The Kitchen Manager (KM) is responsible for the full operation, performance, and standards of the kitchen.

They ensure that every recipe, process, and prep station meets the P.Y.O. brand values — organic, regenerative, sustainable, and convenient — while delivering consistent quality, efficiency, and care.

As the kitchen lead on site, the KM manages production, safety, compliance, and the kitchen team’s daily rhythm. They work closely with the Assistant General Manager (AGM) to coordinate service flow and with the Food Operations Manager (FOM) to maintain standards in sourcing, menu execution, and systems.

Cleanliness and organisation are non-negotiable — the kitchen must always reflect the same care and precision that define our food. The Kitchen Manager’s goal is to run a safe, efficient, and sustainable kitchen that consistently delivers excellence under pressure — no excuses, just results.

The KM also has responsibility for ensuring food-led KPIs such as gross margins and waste are tracked weekly and meet company KPIs.

2. Core ResponsibilitiesKitchen Leadership & Daily Operations

• Lead daily kitchen setup, prep, and service to P.Y.O. standards.
• Ensure recipes, quality, and presentation meet specifications at all times.
• Maintain a spotless kitchen environment — clean as you go, hands-on leadership, and zero tolerance for clutter or neglect.
• Manage kitchen flow for peak performance — ensuring stations, storage, and prep areas are organised and efficient.
• Oversee daily cleaning schedules, equipment checks, and food safety logs.
• Ensure all kitchen equipment and tools are in good working order; log maintenance requests promptly and follow up until resolved.
• Maintain clear communication between kitchen and front of house during service.
• Implement the “see it, say it, sort it” principle — act on any issue immediately and lead by example.
• Support the GM in executing daily briefings when food-related updates or quality issues arise.

Food Quality, Safety & Compliance

• Maintain full due diligence and documentation for food safety, allergens, cleaning, and temperature checks.
• Guarantee EHO 5★ readiness at all times.
• Ensure kitchen team follow hygiene and PPE standards — clean uniforms, caps, and aprons.
• Oversee allergen management procedures — no cross-contamination, full ingredient awareness.
• Reinforce the two-stage cleaning process between different prep items — wash and sanitise all surfaces before switching ingredients, as the same stations are used for multiple products.
• Verify product labelling accuracy (DYMO labels, batch tracking, shelf life).
• Conduct daily line checks and tastings for quality, freshness, and accuracy.
• Support audits from the FOM and external partners, ensuring 100% compliance.

Production & Inventory Management

• Oversee all prep, batch production, and stock rotation in line with menu requirements.
• Maintain FIFO (first in, first out) and accurate labelling across all ingredients.
• Manage ordering through MarketMan, ensuring accuracy and cost control, in line with the weekly Forecast.
• Monitor stock levels and waste; adjust ordering and prep plans accordingly.
• Ensure daily deliveries are checked, labelled, and stored correctly.
• Complete weekly stock counts and support GM in achieving target COGS and waste levels.
• Meet target KPIs for COGS and waste.
• Collaborate with the FOM to ensure data accuracy in MarketMan.
• Maintain accountability for kitchen equipment, crockery, and utensils — report damages, breakages, and arrange replacements as required.

Team Management & Development

• Lead and develop the kitchen team, ensuring clear task distribution, training, and accountability.
• Conduct on-the-job training for all new kitchen hires within their first 14 days.
• Maintain team discipline — coaching first, correction when needed, always growth-oriented.
• Uphold fairness, professionalism, and consistency in every interaction.
• Encourage collaboration and strong communication with the front-of-house team.
• Support the GM in identifying and developing future kitchen leaders.
• Lead by example — calm under pressure, precise in execution, and respectful in tone.

Cost, Waste & Sustainability

• Manage food waste to ≤3% of total cost, implementing proactive stock and prep control.
• Track daily and weekly waste logs, report patterns, and implement corrective actions.
• Work with the FOM to identify savings, improve yield, and optimise ingredients.
• Ensure sustainable kitchen practices: efficient energy use, compostable waste segregation, and responsible disposal.
• Uphold supplier and ingredient integrity — organic, regenerative, and ethically sourced.

3. Performance Mindset & Leadership Standards

Kitchen Managers are expected to:

• Lead with ownership and precision — no job too small, no detail overlooked.
• Deliver results, not excuses.
• Maintain discipline through fairness, clarity, and consistency.
• Walk with purpose — anticipate, act, and communicate clearly.
• Strive for efficiency and excellence in every process.
• Take pride in a clean, organised kitchen; it reflects respect for your craft, your team, and your guests.
• Foster a calm, respectful, and motivated kitchen culture.
• Support and collaborate — not compete — with the AGM and GM.
• Be proactive about improvement — if something can be better, lead the change.
• Model P.Y.O.’s brand values: organic, regenerative, sustainable, and convenient.

Act as the site’s main point of contact for allergen management — ensure all team members are trained, confident, and fully knowledgeable on allergen procedures and ingredient information.

Job Type: Full-time

Pay: £37,500.00-£42,000.00 per year

Benefits:

• Discounted or free food
• Employee discount
• Paid volunteer time

Experience:

• Kitchen management: 3 years (required)

Work Location: In person