Organisation: The National Trust for Scotland
Salary: £24,737 - £26,395 pro-rata, per annum
Purpose of role
This is an exciting and varied role in the leadership team at Glencoe Visitor Centre in Glencoe National Nature Reserve. Based in our Highland Coo Café, you’ll prepare food for a high-quality, sit-in café and grab-and-go takeaway menu, helping to generate the income that enables our charity to care for this world-renowned mountain landscape.
You will ensure that visitors from across the globe have an enjoyable experience here through excellent service standards and menu availability. You will be responsible for the daily operation of the kitchen, overseeing staff activities within it, and achieving targets through efficient, safe food production practices.
• Deliver a high-quality food offer for our high and low season, relevant to our Glencoe customers (visitors, events and functions) and Visit Scotland’s Taste our Best principles.
• Contribute to menu development, making creative, practical and cost-effective choices for food production and presentation.
• Ensure high standards of kitchen hygiene, cleanliness and tidiness, keeping up-to-date compliance documentation (HACCP, COSHH checklists and temperature sheets).
• Take the lead on food production and oversee all staff activities in the kitchen, providing guidance and coaching to team members to ensure consistently high standards.
• Be responsible for the availability of menu items and ingredients through good stock control and timely ordering routines, supporting the management team with stock-taking responsibilities and accurate receipt of deliveries.
• Ensure food production adheres to allergen guidelines, in particular Natasha’s Law, and support the implementation of upcoming laws, eg. displaying nutritional value & calorie counts.
• Minimise wastage and identify potential savings to achieve targets for cost of sales, gross profit and environmental sustainability.
• Ensure the upkeep and safety of equipment and utensils used within the catering outlets.
• Share in the common responsibility of implementing the Trust’s “Health & Safety Policy”, being mindful at all times of the health and safety of self, staff, volunteers, and visitors.
• Occasional centre duty management shifts as part of the leadership team.
Performance indicators and targets
• Weekly, monthly and annual sales and cost of sales targets
• Food compliance standards and record-keeping
• Visitor enjoyment reviews and ratings from visitor surveys and visitor feedback
• Staff satisfaction from staff surveys
Tools / equipment / systems
• Fully equipped commercial catering kitchen.
• Access to computer with online people management, training, financial monitoring and stock ordering systems.
• EPOS tills and chip and pin machines.
QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
• Experience and passion as a cook in preparing and producing food to a consistently high standard using fresh products and ingredients.
• Intermediate Food Hygiene Certificate qualification as a minimum.
• Highly developed organisational skills, deployable in a multi-tasking environment.
• Excellent communication and influencing skills (spoken and written).
• Ability to work as part of a busy team, fostering a positive and motivated team atmosphere.
• Ability to lead and coach colleagues in food production, presentation and other kitchen routines.
• Recognised formal qualification in the culinary arts, desirable.
The Key Responsibilities, Behaviours and Skills, Experience & Knowledge reflect the requirements of the job at the time of issue. The Trust reserves the right to amend these with appropriate consultation and/or request the post-holder to undertake any activities that it believes to be reasonable within the broad scope of the job or his/her general abilities.
Application Deadline: Friday 31/03/2023