Hospitality and Catering

JOB PURPOSE
To provide operational coordination and supervision of catering, retail, visitor services, and events at in line with the Trust’s policies, priorities, performance standards and targets to contribute to the enjoyment of the property by visitors and members, and help ensure commercial, financial, and conservation objectives are achieved.
The Visitor Services Supervisor at a Trust property plays a pivotal role ensuring that the management objectives are achieved through excellent customer service, and, with delegated responsibility for catering, retail, events and duty management is very often the “face” of the Trust to visitors and suppliers. As such, s/he directly influences public perceptions of the Trust and is crucial to developing and maintaining the property’s local/national reputation.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Supervising/undertaking the day-to-day operation of the property and environs to ensure an excellent customer/visitor experience. This includes supervision of:
• Visitor services, catering, events and retail offer (including ordering, merchandising, sales targets);
• Line management of Visitor Services Assistants and volunteers
• Duty management and oversight/maintenance of the property
• Ensure the property social media is managed to generate interest, engagement and help drive visitors
• Support the informal learning and community engagement / outreach activity
• Ticketing & Membership sales (to targets) and general customer service (individuals, education visits, other groups);
• Security of the Property;
• Health & Safety procedures, emergency procedures, and environmental procedures;
• Deputising for the Visitor Services Manager / Operations Manager on-site and off-site as required

Responsible for day to day financial administration at the property, including
• Ensuring the completion of Cash/till reconciliation;
• Week-end reports and reconciliation;
• Completion of the banking and all cash handling processes

Supporting the Visitor Services / Operations Manager with
• recruitment; induction; development; and management of all visitor services employees and volunteers such that they understand and are equipped to fulfill their roles to the standards required and that they feel valued, respected and supported.

Working closely with other managers across the Property to deliver a programme of visitor events, which increase visitor numbers, drive secondary spend and support overall Property targets;

Instil a Health & Safety culture across the property, ensuring the team work within the property’s ‘Safe System of Work’ to reduce risk of incidents and accidents to volunteers, employees and visitors.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
• No formal educational qualification required (but see “Experience” below);
• A full, clean driving license for driving in the UK.

The Organisation
Maryhill Burgh Halls Trust (MBHT) was established in 2004 as a registered charity in North West Glasgow to save the Victorian Burgh Halls from demolition and bring the Halls back into community use. MBHT raised over £9 million to regenerate the building and it reopened in 2012 as a multipurpose space including an event venue, office spaces to let and local heritage site including a museum and exhibition space and collection of artefacts. Heritage has been at the heart of the Trust’s aims and activities from the beginning of the Burgh Halls’ regeneration project. MBHT continues to look for ways to engage and involve the local community to promote local culture, arts and heritage and highlight the excellent community facility of the historic Burgh Halls. 2022 will be an exciting year for the Trust with a 10 year anniversary celebration programme, community consultations and the reopening of our café along with our programme of exhibitions, collaboration, workshops, talks and tours as well as our participation in a number of festivals.

Maryhill Burgh Halls Trust is currently investing in the redevelopment of their café space. We are aiming to provide a flagship café within the Halls building that offers employment and training in a vibrant working environment and provides healthy, well-prepared and good quality food for all of its customers.

Purpose of Post
The management of all functions of the café operation at Maryhill Burgh Halls including management of staff, resources, business development, good food, quality standards and supporting the ethos of exceptional employment opportunities for local people.

We are looking for a dynamic experienced Cafe Manager to help deliver the successful opening and running of the operation. We seek someone with strong catering management experience, entrepreneurial attitude and behaviours, great customer service skills and experience of working within a vibrant, creative environment. They will also have a strong value base that promotes training and development. Experience of working with volunteers and people with training needs will be advantageous.

The key elements of the role are:

· Food preparation and planning responsibilities

· Systems and processes – responsibilities

To apply for this position, please send a recent CV (no more than four sides of A4) and a covering statement stating your suitability for the role (no more than one side of A4).

Applications should be sent by email to: peopleservices@gcvs.org.uk or Tel: 0141 354 6515 for more information.

The closing date for completed applications is Monday 20th June 2022.

PVG membership will be requested for the successful candidate.

We are looking for a Head Chef to work alongside our dedicated Catering Team to manage the development and preparation of all offerings for the Visitor Centre, outdoor food outlets and events at the Falkirk Wheel and Horse Box at the Helix Park.  The role extends to support the Catering Team at our sister Destination, The Caledonian Canal Centre setting standards and menu design and compliance.  The role will be predominately day shift with the exception of evening events.

Key Duties, including challenging aspects of the job:

Create and maintain cooking and cleaning regimes for all areas of the kitchen in line with the Visitor centre’s quality philosophy. This is inclusive of the Caledonian Canal Centre with remote support and quarterly visits
To ensure all aspects of the food preparation areas are within acceptable standards.
Professional relationship with local EHO authorities
Prepare menus in advance in using Microsoft Word and Excel to include costing/allergens
Arrange and lead relevant meetings with kitchen, catering team and F&B manager, using Outlook
Arrange staff tastings and engagement of menus and seasonal highlights
Creation of Event menus and bespoke menus in line with requests, working closely with Food and Beverage Manager
To prepare and present food to a high standard and quality.
Ensure that all stock is ordered in line with business needs.
Professional customer relationships with suppliers
Professional internal customer relationships
Experience of tender preparation for potential new suppliers
Management of budgets – COS and GP’s within the catering division
Control all wastage in line with Company requirements.
Participation of recruitment and inductions of Chefs/ Seasonal and casual
Training other members of the team.
Line management of Chefs within TFW, inclusive of 1:1’s and career progression
The ideal candidate will have the following key skills:

Minimum Diploma in Professional Cookery
Full driving license
Track record of knowledge / experience of health and safety legislation
Minimum intermediate of Food Hygiene certification
Track record of Head Chef management and minimum of 3 years in a similar role
Track record of managing a restaurant team
Good communication and team working
Good practice with Excel and Word programmes
Highly organised with excellent advanced planning
Able to work under pressure in a high-paced environment
Flexibility in accordance to business needs
This role is permanent and salary dependant on experience.

Chef de Partie
Competitive salary plus tips and excellent benefits

Are you tired of anti-social hours? At Restoration Yard we have an opportunity in our daytime operation for a Chef de Partie who wants to achieve a better work-life balance.

You will be part of a team that create memorable moments whether our guests are with us for a spot of lunch, coffee & cake, or celebrating their wedding day. Our offering consists of a 100-seat restaurant with an additional 80 outdoor covers.

As an experienced Chef de Partie with the ability to manage one or more sections, you will support the team in general day to day running of the kitchen, maintaining cleanliness standards and ensuring that our dishes exceed customers’ expectations.

Why work for us?
While regular weekend working and the occasional evening for weddings & events is required, as a daytime operation we offer sociable hours to fit around your life. We care about our people and their wellbeing and are happy to consider a three- or four-day week if that is your preference.

Dalkeith Country Park, an outstanding visitor attraction, is a truly special place. On the outskirts of Edinburgh set in a beautiful 1,000-acre estate you will discover our gorgeous courtyard which is home to The Kitchen, a stylish and contemporary eating experience; The Larder, for take away food and drinks, as well as various other food outlets which are open throughout the year.

Interested? Please email a copy of your CV and covering letter to our Head Chef at recruitment@buccleuch.com.

The closing date for applications is 6 June

Please view our Privacy Policy at https://www.restorationyard.com/privacy-policy/

Glasgow Science Centre (GSC) is an educational charity and leading science centre and visitor attraction with a 5-star status. Our mission is to inspire everyone to explore and understand the world around them and to discover and enjoy science.

We are a place of learning, creativity, curiosity, and fun, inspiring and empowering around half a million people every year, both inside and outside our amazing centre in Pacific Quay, on the banks of the Clyde.

Our state-of-the-art centre contains more than 450 interactive exhibits, a digital planetarium, a science show theatre, Newton Flight Academy, a teaching laboratory, an IMAX cinema, and a maker space. We also take science out of our centre and across Scotland with our On Tour programme and our Community Engagement Programme works closely with people in our local communities.

Our staff are vitally important to us and play a key role in achieving our mission. We value diversity in our workforce and want our workforce to reflect the diverse communities we serve bringing a range of skills, experiences, knowledge, and ideas to help towards our mission.

Our company values are important to us as they underpin who we are and how we work, what we believe in and stand for:

We strive for excellence
We are inclusive
We innovate
We collaborate

ABOUT THE ROLE

Are you committed to seeking excellence, creativity and innovation? Do GSC’s mission and values excite you? Do you want to work in a positive, vibrant and collaborative environment?

We are recruiting for a Food and Beverage Operations Manager to work with the Catering General Manager to manage the overall operations of the Food & Beverage department within Glasgow Science Centre including Taste Café, IMAX café, IMAX concession and Corporate Events.

We are looking for someone experience within a conference/events management role who is passionate about Food and Beverage, events and customer service. You will be responsible for leading a team to deliver high standards of customer care and effectively manage the delivery of the GSC 5-star customer service promise.

If this sounds like you then we would love you to get in touch!

Full job description is available to download at the bottom of this page.

APPLICATION DETAILS

Please visit the Jobs and Volunteering section of our website for further information about working at GSC and a link to an application form for this role.

We are equal opportunities employer and welcome applications from people of all backgrounds.

Purpose of the role

To assist the Head Chef in the day to day management of the Catering & Hospitality offer at Culzean Castle & Country Park to ensure that all targets are met and all visitors receive the highest level of visitor experience standards.

Key Responsibilities
• Contribute to food production as per the Menu Cycle/Specification and event Food Production (corporate, hospitality, meetings etc)
• Keeping up to date HACCP, COSHH checklists and temperature sheets.
• Ensure high Standards of Kitchen Hygiene, Cleanliness, Tidiness and related Schedules
• Use fresh Produce and Ingredients whenever and where ever is possible and minimise wastage.
• Maintain a high standard of Food Presentation to the Customer
• 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.
• Share in the common responsibility of working in a manner mindful of the Trust’s obligations to minimise impact on the environment, through e.g. efficient use of water/heat/light, recycling and the disposal of waste, considered use of transport
• Help to reduce occurrences where Health or Safety of yourself and other employees may be put in jeopardy
• Adherence to the COSHH Training provided and control of substances covered by COSHH
• Involvement in the upkeep and maintenance of both the entire department site and, specifically, the Catering Outlets
• Assist with daily cleaning and pot wash duties

SCOPE OF ROLE
Location
The post holder will be based at the Home Farm Kitchen at Culzean Castle & Country Park but may also be expected to work in the Old Stables Coffee House, Swan Pond Kiosk, Aviary, Castle Tea Room, castle apartment and at special events/functions throughout the Castle & Country Park when required.

People Management
• The Post Holder does not direct line manage any team

Financial Management
• Not a budget holder but responsible for the day to day management of stock

Skills, experience & knowledge

Essential:
• Experience working in a similar, quick service, environment and delivering the best visitor service
• Practical experience of food preparation and service
• Previous experience working in a team
• Ability to follow instruction and work independently off own initiative
• Skill in establishing priorities and managing workload
• Keen interest in food

JOB PURPOSE

To assist the Head Chef in the day-to-day management of the food services to ensure that all targets are met, and all visitors receive the highest level of visitor experience standards.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Assist the Head Chef with the development of the Menu Cycle/Specification
• Contribute to food production as per the Menu Cycle/Specification and event Food Production (corporate, hospitality, meetings etc)
• Keeping up to date HACCP, COSHH checklists and temperature sheets.
• Ensure high Standards of Kitchen Hygiene, Cleanliness, Tidiness and related Schedules
• Use fresh Produce and Ingredients whenever and wherever is possible and minimise wastage.
• Maintain a high standard of Food Presentation to the Customer
• 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.
• Share in the common responsibility of working in a manner mindful of the Trust’s obligations to minimise impact on the environment, through e.g. efficient use of water/heat/light, recycling and the disposal of waste, considered use of transport
• Help to reduce occurrences where Health or Safety of yourself and other employees may be put in jeopardy
• Adherence to the COSHH Training provided and control of substances covered by COSHH
• Involvement in the upkeep and maintenance of both the entire department site and, specifically, the Catering Outlets
• Involvement in assessing and preserving the safety of utensils and equipment used within the Catering Outlets

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications
• Intermediate Food Hygiene Certificate
• Preferably a recognised formal qualification in culinary arts

Skills, experience & knowledge

Essential

The above outlines the key skills the job holder will need to possess and exercise. In addition, either knowledge of or experience in the following is required:
• Demonstrable experience as a chef in a minimum of 1 rosette Standard in preparing and producing food to a consistently high standard using fresh products and ingredients.
• Highly developed organisational skills, deployable in a multi-tasking environment.
• Excellent communication skills (written and oral), including influencing/persuasion.
• Ability to work as part of a team and the ability to foster and motivate a team.
• An understanding and commitment to the aims and objectives of the National Trust for Scotland.
• Living the values of the National Trust for Scotland and encourage colleagues to do the same o The ability and willingness to understand others’ perspectives and to consider the impact of your actions on them and to adapt your actions as necessary.
• The ability and willingness to learn and try new things, to be flexible and step outside of your comfort zone.
• An open and honest way of communicating, ready to ask others for their ideas and to be open to hear and consider different points of view.
• A pro-active approach to taking initiative and to driving forward ideas and projects designed to improve daily operations and deliver an exceptional visitor experience.

COMMIS CHEF/DEMI CHEF DE PARTIE

Salary: £20,592 – £23,500 per annum plus Gratuities and Excellent Benefits

Location: The Glenturret Lalique Restaurant – Crieff

Lalique Restaurant is offering a fantastic opportunity to join our team as Commis Chef. If you have a passion for food, love being part of a motivated team and thrive in a busy environment, we would like to hear from you.
The Restaurant was recently awarded a Michelin Star. We are the only Whisky Distillery in the World to have received this award.
If you would like to become part of this hard-working dedicated team, working closely with Mark Donald, Executive Chef then this is the position for you.
Are you ambitious? do you have a positive and approachable manner? do you enjoy the fast pace of working in a busy kitchen whilst consistently learning and developing within your role?
We are looking for someone who is looking to Assist the Chef de Partie with tasks related to meal preparation, maintenance, logistics, and safety and sanitation. Support the kitchen’s efficiency and safety without compromising the quality of the meals produced.

What is on offer for you!
Dedicated training.
Fantastic development and career prospects.
Fair tips/gratuity system.
Uniform provided and laundered.
37 days holiday per year.
Double match workplace pension scheme.
Death in service assurance.
30% discount within the Lalique Boutique.
50% food discount within our fine dining Lalique Restaurant and Café.
25% discount within the Glenturret shop including wine.
Performance Bonus.
£270 Glenturret Gift card on completion of probationary period.
Free Onsite Parking.
Staff Accommodation (for relocation).
Guaranteed Winter Holidays over the festive period due to closure of the Restaurant and Kitchen in January for 3 weeks to provide our employees with a well-earned break.

KEY RESPONSIBILITES

Monitors kitchen equipment and reports issues to superiors.
Measures, mixes, and prepares meal ingredients, sauces, and seasonings.
Washes, chops, and cuts fruit, meat, and vegetable items.
Assesses inventory and requests resupply when necessary.
Plates meal items under the Chef de Partie’s supervision.
Disposes of spoiled items and adheres to sanitation policies.
Label and stock all ingredients on shelves so they can be organised and easily accessible.
Undertake basic cooking duties such as reducing sauces, parboiling food.
Prepare simple dishes such as salads, entrees etc.
Maintain a clean and orderly kitchen by washing dishes, sanitising surfaces, taking out waste.
Ensure all food and other items are stored properly.
Perform other kitchen duties as assigned.
To clean down the section at the close of each shift and assist with any other cleaning tasks as required.
To be aware of and comply with Legal, Government and Company Policies relating to Fire, Hygiene, Health & Safety.
To carry out any reasonable tasks as requested by your superiors.

QUALIFICATION, KNOWLEDGE & SKILLS REQUIRED FOR THE JOB

• Understandable level of English spoken and written
• Training from a Culinary School
• Good understanding of food, health, and safety regulations
• Good communication skills
• Positive and approachable manner
• Team player qualities

If you are interested in this position or require any further information, please contact recruitment@theglenturret.com

JOB PURPOSE

This is a fantastic opportunity to work as part of our leadership team at the iconic Glenfinnan Monument and its Visitor Centre, which attracts hundreds of thousands of people from across the globe every year.

You will be responsible for the day-to-day catering operations at our popular Viaduct View and Monument View takeaway cafes. You will deliver our quality standards and performance targets, ensuring we offer customers a fantastic Food & Beverage experience.
You will be an enthusiastic team player who can supervise, coach and motivate your team. You will also be part of a broader duty management team responsible for promoting good communication across the site and a joined-up visitor services provision.
As a charity, every penny we raise goes back into the National Trust for Scotland’s conservation work, caring for this special place. You will lead by example to produce an enticing Food & Beverage menu, to recommend and upsell our range, and to promote complementary income-streams like retail, memberships and donations. You’ll help answer visitors’ questions about things to do here and share your enthusiasm for Glenfinnan’s stories, the work we do and what their money is funding.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Catering operation
• Lead with menu development and the preparation, cooking and presentation of a high-quality food and drink offer.
• Ensure compliance with health and safety, food hygiene, food allergen, licensing and environmental health standards, completing all related record-keeping.
• Accountable for cost-effective stock management, ordering, storage and wastage control.
Visitor experience
• Offer excellent customer service and ensure all members of the catering team do the same.
• Support property-wide targets for completion of visitor surveys to understand more about our visitors.
• Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing the visitor centre, addressing issues and emergency procedure and providing relief cover, as required.
People management
• Supervise the activities of a team of permanent and seasonal Visitor Service Assistants (VSAs), achieving excellent staff performance and motivation through effective induction, training, task-setting and coaching on front and back-of-house routines.
• Prepare catering rotas and holiday allocation to meet business needs.
• Work closely with specialist advisory colleagues, i.e. our Trust-wide Catering Development team.

Finance Management
• Share responsibility for achieving an F&B budget of around £350,000 a year.
• Monitor commercial performance and adjust activities to capitalize on sales opportunities and run a cost-effective catering operation.
• Supervise daily café till operations and perform end-of-day income reconciliation as a duty manager.
• Assist the F&B Manager with menu costing and stock-taking.