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Kitchen Team Leader - THE CUBE at Canary Wharf, London

The Cube at Canary Wharf
Canary Wharf, London
Closing date
28 Feb 2024

Job Details

Kitchen Team Leader - THE CUBE at Canary Wharf, London


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 Team Leader – THE CUBE at Canary Wharf, London

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

Responsible to: Head Chef and Kitchen Supervisor – THE CUBE at Canary Wharf

Responsible for: Cook staff and KPs.

Main Purpose/Function of Job: Kitchen Team Leader 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 shift leadership 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 senior kitchen team 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 senior kitchen team and wider team to provide effective support to promote the delivery of a world class kitchen operation with outstanding food and drink.
  • To effectively lead and monitor whilst on shift 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 senior kitchen team regarding motivating and leading for performance a kitchen team of 15+.

Operational Responsibilities

  • Having responsibility for day-to-day shift operations of the kitchen including line leadership of 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 senior kitchen team to contribute quality ideas to develop and improve the kitchen operations, menus and overall customer experience.
  • 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, and other systems.
  • Ensuring that food stock level systems are monitored appropriately.
  • Ensuring kitchen operations hold adequate, but efficient, levels of stocks and minimise wastage.
  • Working alongside the senior kitchen team, maintain consistent high standards of the food menus and adhere to franchise and venue guidelines.
  • Under the direction of the senior kitchen team, 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.
  • Under the guidance of the senior kitchen team, assist with the training of new employees.
  • Working constructively with the senior kitchen team 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 expenditure.
  • This will require proactive minimisation of costs and expenses, including the effective use of stock management systems.
  • Under the direction of the senior kitchen team, assist with labour monitoring 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 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 senior kitchen team, ensure the cost effective deployment of operational staff.
  • Holding at least monthly supervision meetings, providing feedback in a constructive and professional manner to improve staff performance, and ensuring that direct reports cascade this activity to an appropriate level.
  • 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 senior kitchen team 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 senior kitchen team 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 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.

Responsibilities for Marketing & Communications

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

Responsibility for Safety and Compliance

  • 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 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 Chef de Partie or Kitchen Team Leader role directly overseeing kitchen operations.
  • At least 3-years’ experience working in a leisure, visitor attraction, entertainment or hospitality setting.
  • Good understanding of general kitchen operations.
  • Excellent understanding of HACCP and kitchen related statutory compliance obligations.
  • Ability to inspire and effectively lead whilst of shift a large and diverse team.
  • Flexible approach to working including regular late night and weekend shifts.
  • Good communication and leadership skills.

Desirable Criteria

  • Experience of working in a busy competitive socialising venue.
  • Experience of working in multi-faceted food and beverage operations.
  • Experience of working in food service for medium to large sized events.
  • Possess an IOSH or similar Health & Safety qualification.
  • Possess laser-guided attention to detail and extremely high standards.
  • Comfortable with working in a high-pressured environment where no 2 days can be the same.


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