Hospitality and Catering

JOB PURPOSE

To assist the Food & Beverage Manager in the day-to-day management of the food and beverage experience at Brodie Castle, Playful Garden and mobile catering units. Specifically, day to day supervision of the kitchen and to ensure that all targets are met, and all visitors receive the highest level of visitor experience standards.

We are looking for an enthusiastic person to join the Front of House team at the Forester’s Restaurant. The successful applicant will have good communications skills and be able to work as part of a team. Customer service experience would be preferable but isn’t essential as full training will be provided. This is a full-time, year-round position.

Head of Catering, Scone Palace

Do you have a passion for innovative menus, an interest in food provenance, and a flair for baking?

Scone Palace is an iconic venue and 5 star visitor attraction, welcoming over 100,000 visitors a year. Nestled on the banks of the River Tay in beautiful Perthshire, we are renowned for our exceptional food quality and service and pride ourselves in using the very best of produce from our own market garden.

A rare opportunity has just arisen to join our dedicated team and we are seeking to appoint an exceptional Head of Catering to oversee the delivery of the daily catering provision, maintaining the very highest standards of both food quality and service. We offer sociable working hours and the chance to work in a unique and varied business.

Applicants should have a keen interest in food, as well as a good working knowledge of HACCP and food safety with a proven track record as Head/Lead Chef. Previous experience in a similar role is essential as are computer skills and financial acumen, together with the ability to organise and prioritise a busy workload.

You will have a ‘can do’ attitude and a genuine commitment to quality standards and customer service. You will also be involved in the long-term strategic plans for the business and have the ability to support and develop the Catering team, including front of house operations, to sustain performance.

Please download an application form and detailed job description via our website

Main purpose of job:

To oversee the delivery of the daily catering provision within Scone Palace maintaining exceptionally high standards of both food quality and service. Baking, cooking and production of preserves, ensuring all legislative requirements are fulfilled. Catering provision comprises: Coffee Shop (seats 70); Old Kitchen (seats 50); group catering, including conferences, functions, events and sporting lunches plus ad-hoc catering requests for overnight guests.

Candidates must have a very good understanding of, and desire to promote, food provenance and seasonality.

DESCRIPTION
This is an opportunity to join a 5 star award-winning Visitor Attraction. We are looking for a Head Chef who is passionate about using local produce and delivering a high standard of food for our Bistro.

The role offers a very good work-life balance – 35 hours per week daytime hours, the only evening work is for private events. Generous holiday allowance including shut down period over Christmas and New Year.

PURPOSE OF JOB
• To manage the kitchen in areas of profit management, stock, waste control, hygiene, organisation, food standards, training, and personnel effectively

• To provide support, guidance, and direction in order to achieve consistency and high standards of performance and presentation

DUTIES AND RESPONSIBILITIES
• Maintain a safe, orderly, and clean kitchen, complying with required EHO legislation. Demonstrate this by using correct food-handling techniques, a food management system, and up-to-date cleaning records. Ensuring Health and Safety compliance is adhered to

• Preparing food required for the Bistro and catered events

• Responsible for the daily operations of the kitchen

• Implement and deliver a kitchen training plan

• Providing professional leadership and direction to the kitchen team

• Ensuring all recipes, food preparations, and presentations meet the company’s specifications and commitment to quality

• Assist with menu planning and costing

• Maintain budgeted food costs at all times. Ensure the kitchen team adhere to all recipes and portion control

• Placing food, product, and stock orders

• Preparing the kitchen team rota, and managing the kitchen wages budget

• Required to undertake Duty Management shifts

• Attend regular management meetings

Benefits:
• Company events
• Discounted or free food
• Employee discount
• Flexible schedule
• On-site parking

To apply send your CV and covering letter to anne@theblackwatch.co.uk

Working hours: 40 hours per week
Salary: Commensurate with experience
Location: The Barn at Rothiemurchus

Kitchen/Catering Manager
The Barn is seeking an exceptional candidate for the role of Kitchen/Catering Manager.
This is a full-time, varied role with lots of opportunities to grow as we expand. We are looking for a fun loving individual with the experience to take our catering operation to the next level. Following a very successful 2021 we will be embarking on a very exciting 2022 which will see our café transform and expand with a refurbishment program ready for the future. The role will involve the day to day running of this extremely popular café whilst building your team and resetting our standards. You will inspire, motivate and support the wider Rothiemurchus team and partners to deliver exceptional customer experiences and grow income. You will ensure that your team are an integral part of the whole Rothiemurchus team.
You will be an excellent all round, communicator with a welcoming, people first style and demonstrate the ability to lead the team. You will be highly organised, with the ability to balance multiple demands from a diverse range of internal and external stakeholders. You will also have a strong commercial approach.
This is a hugely interesting time to join Rothiemurchus and play a key role. If you would like to work in one of the most loved and special places in the U.K. and be part of the leadership team on this family owned and run business, please apply with your current cv and a short cover letter to teams@rothie.net

PURPOSE OF THE ROLE

To support the conservation of Threave Garden & Estate by generating income through food and beverage operations and delivering the highest standard of visitor experience for all visitors. This will be achieved by maintaining the highest standards of conservation and adhering to regional and national strategies, policies and procedures.

KEY RESPONSIBILITIES

Visitor Catering Experience
• Overall responsibility for the management and delivery of the catering facilities at Threave Garden & Estate
• Ensuring innovative ideas and current trends in catering are constantly being delivered in all outlets on site
• Setting objectives and being responsible for the overall, day-to-day running of the catering operations
• Leading and managing a team of staff; managing performance, recognising training needs and potential as appropriate
• Managing budgets – ensuring that, as a minimum, the financial targets agreed with, in line with the budget
• Devising, costing and sourcing menu items and consistently looking at ways of maximising income through effective purchasing and creative merchandising
• Adhering to the sale of alcohol legislation, being a Premises Manager
• Regularly monitoring customer feedback, Mystery Visitor and Visit Scotland Audits and develop suitable action plans based on the results
• Being visitor/customer focused by being visible, approachable and quick to exceed expectations in fulfilling customer needs
• Day to day housekeeping and security of the visitor centre

JOB PURPOSE

To assist the Visitor Services Manager in the day-to-day management of the food and beverage experience at Threave Gardens. Specifically; day to day supervision of the kitchen and to ensure that all targets are met, and all visitors receive the highest level of visitor experience standards.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Assist the Visitor Services Manager 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

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

Full time permanent position

WE ARE LOOKING FOR…
We want someone who can demonstrate a positive and ‘can do’ attitude and has previous experience in a similar role. To be part of our incredible team, you must:
Take pride in all that you do.
Carry out everything to the highest standard.
Never compromise on safety.
Be part of the wider team.
Deliver phenomenal customer service.
Do what’s required to get the job done.

Experience of working in a restaurant or have previous experience in a similar role.
Be ready to learn and understand how a floor runs during a busy evening service, and be able to assist Supervisors if needed.
Have a great personality suited to a public facing position, show a keen interest in all customers and be able to create a great family atmosphere.
A willingness to understand all aspects of the business.
Leadership skills, be organised, self motivated, and an excellent problem solver.
An ability to think on your feet and work quickly and efficiently under pressure.

At Loch Insh, every day is exciting and different. We want you to be warm and welcoming, passionate and friendly. You’ll be happy using your own initiative and enjoy working within our awesome team.

This role will consist of:
Breakfast and lunch service to include the barista, bar and counter service.
Running breakfast service alone during the winter months, working directly with the breakfast Chef.
Taking full responsibility for your section during evening service. From welcoming arrivals to taking orders and processing payments.
Working the bar as and when needed.
Communicating with the kitchen and taking the lead on any larger tables or pre ordered groups.
On occasions, you should be able to lead a small team if required by the Supervisor.
Open and close the restaurant, including cashing up and lockup schedule.
Working alongside young people to improve their confidence and teach responsibility from a young age. You must have patience and promote kindness and understanding if leading a young team.
Directing customers to other Loch Insh activities they might like to try whilst here.
Working alongside the activities team to maximise customer interaction.
Cleaning tables, floors and toilets.

JOB PURPOSE

This is an exciting leadership role within the team that manages the recently refurbished visitor centre at Glencoe National Nature Reserve and the popular visitor centre at Glenfinnan Monument. We welcome over half a million visitors from across the globe to these well-loved places and aim to give them all an enjoyable experience. Excellent food, drink and customer service are vital to this. And as Scotland’s largest conservation membership charity, every penny we make supports our work protecting the nation’s natural and cultural heritage.

You will manage the Highland Coo Café at Glencoe, with some of the finest mountain views around, and two grab and go outlets within our facilities at Glenfinnan. You will lead the catering team with menu design, food production, ordering, compliance and commercial performance, delivering a friendly, efficient service environment in line with the National Trust for Scotland’s policies, priorities, standards and targets. You will help make our properties sustainable in every way.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Catering operation
• Lead menu development, preparation, cooking and presentation of a high-quality food and drink offering
• Support a health & safety culture, ensuring compliance with food hygiene and environmental health standards and record-keeping
• Accountable for cost-effective stock management, ordering, storage and wastage control.
• Understand and adhere to the sale of alcohol legislation as a Premises Manager
Visitor experience
• Develop and promote new products and offers to enhance member and visitor enjoyment, tell the property’s stories and drive visitor numbers
• Create a culture of ‘exceptional service, every time’, leading by example with the warm welcome you give
• Act as one of the property group’s duty manager team, responsible for ensuring a safe and smooth visitor operation, addressing issues, and opening/closing up the visitor centres
• Help achieve targets for the completion of visitor surveys to understand more about our visitors.

People management
• Recruit, induct, develop and performance manage your team to ensure they are fully equipped and motivated to undertake their front and back-of-house duties
• Ensure catering rotas and holiday allocation meets business needs and staff budgets
• Enable the team to operate within the properties’ ‘Safe System of Work’ to minimise risk of incidents or accidents and take responsibility for emergency procedures
• Work closely with specialist advisory colleagues like our regional Catering Development Manager

Finance performance
• Work closely with the Operations Manager to set, phase, monitor, report and adjust budgets to deliver ambitious, sustainable commercial performance and cost control
• Supervise safe and secure café till operations, perform end-of-day income reconciliation as a duty manager and conduct end of month and year financial procedures.
• Ensure the longevity of the Trust’s buildings and fittings is maximised through appropriate maintenance and/or replacement regimes

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications & knowledge

• NVQ3/BTEC/City & Guilds/HND/Degree or equivalent experience
• Intermediate Food Hygiene Certificate or above
• Current driving license
Desirable:
 Current First Aid certification (or willingness to train and use)
 IOSHH Managing Safely
 Valid SQA Licensing Qualification e.g. Scottish Personal License Holder’s Certificate and Personal License

This role is one for which the duties, responsibilities or accountabilities of the role require you to undertake a criminal records check, specifically a Basic Disclosure.

Experience & skills

 Excellent leadership and influencing skills, supervising and supporting staff on a daily basis
 Demonstrable passion for the exceptional customer service required of all staff
 Strong commercial experience and understanding of budget management
 ‘Hands on’ working in a busy catering and sales environment, ideally in a visitor attraction setting
 Confident communication skills (written and spoken)
 Computer literacy and familiarity with Microsoft software
 Strong time management and organisation skills
 Ability to be proactive and to take initiative