Hospitality and Catering

Dalkeith Country Park is a truly special place. On the outskirts of Edinburgh, our beautiful 1,000-acre Estate is home to Restoration Yard’s gorgeous restaurant, The Kitchen. The catering team are passionate about creating memorable moments, whether our guests are with us for a spot of lunch, coffee & cake, or celebrating their wedding day. As well as our beautiful restaurant we also have the Coffee Shop, Larder, Cabin and many other pop-up outlets throughout the year to cater for our wide range of guests.

The role? An exciting opportunity has arisen for an enthusiastic Supervisor with solid hospitality experience to join our passionate team. Working closely with the Food & Beverage Managers in a fast-paced environment, you will lead and motivate the front of house team, ensuring that all food outlets run smoothly and our guests consistently receive exceptional service.

The person? With a passion for customer service you will be a hardworking, confident, a natural motivator with an eagerness to go the extra mile and an excellent eye for detail. You should have experience in a similar hospitality role, a positive attitude and great people skills.

Why work for us? There are lots of reasons to work with us; it’s a fun and supportive team, stunning location, and unusually for hospitality, we work mostly in the daytime offering a healthier work life balance to fit around your life! Our colleagues tell us they are proud to work here and value our commitment to their wellbeing. Find more about working for us at www.dalkeithcountrypark.co.uk/contact-us/work-for-us/.

Interested? Please email a copy of your CV and covering letter to
recruitment@restorationyard.com.

The closing date for applications is 18 July.

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

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Visitor experience

Offer excellent customer service and ensure all members of the catering team do the same.

Delivering high standards and a consistently warm welcome within the catering department

Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing and security of buildings, addressing issues and emergency procedure and providing relief cover, as required.

Catering operation

Plan, prepare, cook, and present food of the highest quality and standard.

Ensure that food is prepared and served in a timely manner.

Lead with menu development ensuring 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.

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

Instill a Health & safety and Environmental health culture throughout the catering operation

Finance Management

Share responsibility for achieving the catering budget together with the F& B Manager

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

Assist the F&B Manager with menu costing and stock-taking.

You may have delegated tasks within other departments, and you will understand and help deliver the overall property business plan

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

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

Tools / equipment / systems

Access to laptop and relevant online people management, training, financial monitoring and stock ordering systems, including NTS intranet and Microsoft 365.

EPOS tills and chip and pin machines.

Fully equipped commercial catering kitchens.

Maryhill Burgh Halls Trust has recently invested in the redevelopment of the café space. We aim to provide a flagship community café within the Halls building that offers employment and training in a vibrant working environment and provides nourishing, well-prepared and good quality food for all of our 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 running of the operation. We seek someone with strong catering management experience, food production skills, commercial 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
– Resource management – people, product and other resources
– Systems and processes – responsibilities for development and ongoing management
– Development of event catering opportunities
– Development of food elements of community engagement programmes

Please download the full job description and person specification on our website at mbht.org.uk/vacancies

To apply for this position please send your CV (no more than 4 sides of A4) and a covering statement stating your suitability for the role. Please email recruitment@mbht.org.uk by 11pm on Sunday 14th July 2024.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

A kitchen porter is responsible for basic food preparation, kitchen cleanliness, and ensuring the area remains organised. A kitchen porter’s duties include:

Cleaning and sanitising all areas used for meal preparation, along with ovens, grills, sinks, and stoves.

Unloading food and equipment deliveries & ensuring they are stored in the right areas.

Continually making sure that work surfaces, floors, and walls are clean and sanitised.

Taking out the rubbish and putting in correct bins

Washing cutlery, utensils, and cookware so the kitchen staff has constant access.

Helping the chef with food preparation such as peeling, washing, and cutting meal ingredients.

Keeping freezers, fridges, and storage areas clean and organised.

Taking on ad-hoc duties when deemed appropriate to the position,

Carrying out basic cleaning tasks as quickly and safely as possible.

Collecting and washing up pots and pans.

Cleaning crockery & cutlery and ensuring food preparation sites are clean and ready.

Unloading equipment and food from deliveries.

Ensuring the storerooms/areas remains organised.

Making sure work surfaces, floors and walls are always clean and sanitised.

Some basic food preparation may be required

Adhering at all times to health and safety requirements

Work as part of a team

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Visitor experience

Offer excellent customer service and ensure all members of the hospitality team do the same.

Delivering high standards and a consistently warm welcome within the hospitality department

Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing and security of buildings, addressing issues and emergency procedure and providing relief cover, as required.

Food & Beverage operation

Lead with menu development ensuring 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.

Create & run events in the tearoom throughout the year to support the overall business goals.

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 rotas and holiday allocation to meet business needs.

Work closely with specialist advisory colleagues, i.e. Our Trust-wide Food & Beverage Development team

Instill a Health & safety and Environmental health culture throughout the hospitality operation.

Finance Management

Share responsibility for achieving the Food & Beverage budget together with the F& B Manager

Share responsibility for achieving the overall commercial budget with the site Visitor Services Manager

Monitor commercial performance and adjust activities to capitalize on sales opportunities and run a cost-effective Food & Beverage operation.

Supervise daily till operations and perform end-of-day income reconciliation

Assist the F&B Manager with menu costing and stock-taking.

You may have delegated tasks within other departments and you will understand and help deliver the overall property business plan

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

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Visitor experience

Offer excellent customer service and ensure all members of the catering team do the same.

Delivering high standards and a consistently warm welcome within the catering department

Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing and security of buildings, addressing issues and emergency procedure and providing relief cover, as required.

Catering operation

Plan, prepare, cook, and present food of the highest quality and standard.

Ensure that food is prepared and served in a timely manner.

Lead with menu development ensuring 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.

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

Instill a Health & safety and Environmental health culture throughout the catering operation

Finance Management

Share responsibility for achieving the catering budget together with the F& B Manager

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

Assist the F&B Manager with menu costing and stock-taking.

You may have delegated tasks within other departments, and you will understand and help deliver the overall property business plan

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

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Ensure all food preparation meets standards

Prepare and present high-quality food

Supervise junior team members

Keep all working areas clean and tidy and ensure no cross contamination

Ensure food stuffs are of a good quality and stored correctly

Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets

Have control and organisation of own section

Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures

Ability to work well as part of a team

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications

Essential

Professional Food Qualification or relevant experience

Desirable

Experience

Essential

1 year experience of Chef de Partie or someone with 3+ years’ experience as a junior CDP (or equivalent) looking for the next step up in their career

Professional Food Qualification or relevant experience

Proficiency in a wide range of cooking techniques, including but not limited to, grilling, sautéing, baking, and knife skills. Additionally, knowledge of food safety regulations and procedures is essential.

Desirable

Previous experience of cheffing within the tourism industry

KEY RESPONSIBILITIES

People management – (recruitment, induction, development, motivation, performance management) such that they are fully equipped and motivated to undertake their duties to the required Trust standards and that staffing budgets are adhered to.

Health & Safety – instil a culture throughout the F+B operation, ensuring the team work within the property’s processes to reduce risk of incidents and accidents to volunteers, employees, and visitors.

Budgets – (setting, phasing, monitoring, reporting, pro-active and re-active adjustments together with the Operations Manager) to ensure that the F+B department finances are sustainable within the context of the wider property budgets.

Create a culture of ‘exceptional service, every time’. Delivering a high-quality food offering and a consistently warm welcome within the F+B department, inside the visitor centre and in the catering van.

Driving the F+B department at Culloden to achieve its financial targets, maximising income, and profitability, using the Trust’s procedures and instructions. The role will strive to be efficient and ensure cost effectiveness in all the work you do.

The role will ensure high standards of presentation across the property and specifically within the F+B department and dining area. You may have delegated tasks within other departments, and you will understand and help deliver your overall property business plan.

Taking responsibility for opening and closing and security of buildings as well as emergency procedure implementation, duty management and providing relief cover as required.

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

Department specific – F+B

To ensure the planning, preparation, cooking, and presentation of food to the standards required by the Trust for a facility with estimated annual income target in excess of £800K

To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures including Waste Disposal and Allergens.

To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the Food Safety Management Plan.

Accountable for stock levels and making key decisions about stock control.

Responsible for analysing sales figures and forecasting future sales.

Adhering to the sale of alcohol legislation, being a Premises Manager.

Scottish Canals are the custodians of the nation’s canal network and surrounding estates. Our vision is to invest in the canal network to generate lasting benefit for people and communities; celebrating their industrial heritage, ensuring they offer quality green and blue spaces for people and communities and contribute to Scotland’s resilience in tackling climate change.

Our success is rooted in valuing the contributions of our entire team – we care, we create, and we collaborate to continue to deliver a whole range of activities from boating, paddling, walking and wheeling to living and playing and improving what the canals have to offer to our visitors and communities. We also work collaboratively with our partners and stakeholders to contribute to a wealthier, fairer, greener and more resilient Scotland.

As an employer we offer a truly unique opportunity to be part of our team, help us realise our vision and contribute to safeguarding our heritage and ensuring our canals flourish now and in the future.

We currently have an exciting opportunity for a Junior Sous Chef to join our Caledonian Canal Centre team in Fort Augustus. You will be a passionate and supportive team player who is both an effective leader and follower. Ideally an experienced Sous Chef who has had similar roles in a fresh food premises but this position could also be suitable for a strong commis chef looking to progress with their career.

The role is offered on a permanent basis, and with a starting salary of £26,110 (Band B). Working hours 37 hours per week on a shift pattern of 4 days on, 2 days off .

Scottish Canals offer a generous annual leave entitlement of 28 days, plus 10 public holidays, along with enhanced sick pay, discounted shopping vouchers, health cash plan and a contributory pension scheme with up to 10% employer contribution.

Primary responsibilities of the role:
Daily running of the kitchen
Food preparation as required
Working alongside Sous Chef and the front of house team to ensure the smooth running of the Caledonian Canal Centre F&B offer
Ensuring health and safety records are kept up to date.
Managing food purchase and storage
Menu planning and managing COS in line with budgets
Maintaining a safe and hygienic kitchen environment.
Be aware of the food preparation level during busy and quiet times

Qualifications and knowledge required:
NVQ Level 2 or above in Catering

Skills and experience required:
Previous experience working in a similar role
A full driving licence

Qualities & abilities required:
Good communication and team working
Highly organised with excellent planning
Able to work under pressure in a high-paced environment

Scottish Canals reserve the right to close this vacancy before the closing date if a sufficient number of applications are received.