Kitchen Porter

• Kitchen Manager – Daytime Hours (New Opening)

Low & Slow Barbecue | Newport Salary: £34,000–£38,000 + performance bonus (DOE) Location: Newport Training: Paid training in Bristol prior to opening Start: ASAP (opening in ~8 weeks) Lead the production kitchen for Low & Slow Barbecue Low & Slow Barbecue is an award-winning Bristol smokehouse known for slow-cooked barbecue served fast.

We’re opening a brand new site in Newport and are looking for an exceptional Kitchen Manager to lead the kitchen and oversee food production.

This is not a traditional restaurant chef role.

Our service model is fast-casual counter service, meaning the kitchen focuses on high-quality bulk production rather than running a traditional service line.

For the right person, this is a rare opportunity to run a highly organised kitchen with structured daytime hours and the chance to grow into a Production Manager role across the group as we expand.

• A different kind of kitchen role

Unlike many hospitality kitchens:

The focus is production, organisation and consistency The role is primarily daytime hours The kitchen is designed for efficient prep and bulk production You’ll still lead a kitchen team and maintain high food standards — but the environment is structured, organised and focused on doing things properly rather than chasing chaotic services.

• About Low & Slow Barbecue

We currently operate two busy Bristol locations:

Whiteladies Road – flagship restaurant St Nicholas Market – high-volume street food site As the business grows, the Newport site will become an important production hub, supporting multiple locations.

The Kitchen Manager will play a key role in building the systems and standards that allow us to scale.

The role

As Kitchen Manager you will oversee all kitchen operations and production at the Newport site.

You will work closely with the Site Manager to ensure food quality, efficiency and strong kitchen standards.

• Your responsibilities will include:

Production leadership Managing daily food production and prep Planning production volumes and schedules Maintaining consistent food quality and portioning Ensuring smooth coordination with the front-of-house team Kitchen management Recruiting, training and developing the kitchen team Creating an organised, efficient and positive kitchen culture Maintaining high standards of cleanliness and organisation Cost control Managing food cost and GP targets Stock control, ordering and waste reduction Maintaining strong portion control Food safety Ensuring food safety systems and documentation are maintained Driving high standards of kitchen hygiene What we’re looking for You will likely be a Head Chef, Kitchen Manager or Senior Sous Chef with experience running a busy kitchen.

You’ll thrive in this role if you are:

Highly organised and process-driven Strong at planning prep and production Calm and structured in your leadership style Focused on consistency and quality A confident leader who develops kitchen teams Experience in fast casual, street food, barbecue or branded kitchens is useful but not essential.

What you’ll get £34,000–£38,000 + performance bonus (DOE) Structured daytime hours (rare in hospitality kitchens) Paid training in Bristol before opening Opportunity to lead a brand new kitchen Clear pathway to become Production Manager for the group

• How to apply

Please apply with your CV and a short note including:

The type of kitchen you currently work in The busiest production or service you’ve managed Your notice period / earliest start date This role is best suited to a hands-on kitchen leader who enjoys running a highly organised kitchen and building strong production systems.

• Job Types: Full-time, Permanent
• Pay: £34,000.00-£38,000.00 per year

Benefits:

• Employee discount
• Store discount Work Location: In person