Hospitality and Catering

Purpose of role

This is an exciting and varied role in the Food & Beverage team at Culloden Visitor Centre. Based in our 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 historical site.

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, and achieving targets through efficient, safe food production practices.

Key Responsibilities
• Deliver a high-quality food offer for our high and low season, relevant to our Culloden 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).

• Work alongside the management team to ensure all food and non food items are ordered, and stock is controlled to the highest standard

• Ensure food production adheres to allergen guidelines, in particular Natasha’s Law, and support the implementation of upcoming laws, e.g. 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.

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 training, and stock ordering systems.
• EPOS tills and chip and pin machines.

Buccleuch is a diverse and innovative business with a passion for sustainable land use in rural Britain. People are at the heart of Buccleuch, in particular, colleagues, tenants, customers and visitors. Our commercial enterprises, including leisure & hospitality, agriculture, forestry, energy, rural estates and commercial property, provide approximately 500 jobs in local communities.

In this new and varied role, you will be responsible for providing a quality catering offering across Queensberry Estate, whether it’s for our Drumlanrig Castle or Dabton House guests shoot lunches, corporate events or at our Castle tearoom and Larchwood cabin.

The successful candidate will develop menus in line with our vision and values with a focus on quality and provenance and have the ability to generate new and exciting ideas to develop our catering provision.

You will work closely with our gardens team to drive the development of our fresh produce provision and as a natural leader you will train and develop our catering team while overseeing food and hygiene control, HACCP and general kitchen management at multiple food outlets.

• Do you have the drive, creativity and passion to lead a variety of food outlets?
• Can you demonstrate confidence, professionalism and strong leadership skills?
• Are you well-organised and commercially focused?

At least two years of kitchen management experience at senior chef level in a quality dining establishment is essential. A driving licence and intermediate food hygiene certification are required for the role.

Interested? Please email your CV and covering letter to our recruitment team at recruitment@buccleuch.com and receive a full role description.

The closing date for applications is 24 April.

Please view our privacy policy at https://www.buccleuch.com/privacy-cookies/

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
• Assist the Head Chef with the development of the menu cycle / specification.
• In the absence of the Head Chef act as deputy – ordering stock, managing staff
• Contribute to food production as per the menu cycle / specification for all F&B outlets and event catering (corporate, hospitality, meetings etc)
• Maintain accurate and current legislation records: HACCP, COSHH checklists and temperature sheets.
• Ensure the highest standards of kitchen hygiene, cleanliness, tidiness and related schedules are adhered to.
• 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 F&B outlets.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
• Intermediate Food Hygiene Certificate
• Preferably a recognised formal qualification in culinary arts

Essential
• Highly developed organisational skills, deployable in a multi-tasking environment.
• Ability to work as part of a team and the ability to foster and motivate a team.
• 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.

To provide operational delivery of the visitor experience and supervision in the Food & Beverage department at the Woodland Cafe, Red Squirrel Kiosk and on site events in line with the Trust’s policies. Delivering Performance standards and targets to ensure enjoyment of the property by visitors and members is maximised and key commercial, financial and development objectives are achieved to make the property fully sustainable.
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 duty management is very often the face of the Trust to visitors. As such directly influences public perceptions of the Trust and is significant to developing and maintaining the property’s 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:
Catering operation
 Lead with menu development and the preparation 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.
 Assist with food led events throughout the year to support over all business goals.
Visitor experience
 Offer excellent customer service and ensure all members of the 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, addressing issues and emergency procedure, and providing relief cover, as required.
Team supervision
 Duty management responsibility including open and close of all on site facilities.
 Support the informal learning and community engagement / outreach activity.
 Security of the Property.
 Ensuring the completion of cash/till reconciliation.
 Health & Safety procedures, emergency procedures, and environmental procedures.
 Deputising for the Visitor Services Manager / Operations Manager on-site and off-site as required.
 Recruitment; induction; development; and management of all visitor services employees. Ensuring that they understand role responsibilities and are equipped to fulfil the role to the standards required.
 Ensure the team feel valued, respected, motivated, and supported.
 Supervising the activities of a team of permanent and seasonal Visitor Service Assistants (VSAs), achieving excellent staff performance and motivation through induction, training, task-setting and coaching on front and back if house.
 Prepare catering rotas to meet business needs.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
 Contribute to food production as per the menu cycle/specification.
 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 kitchen and café areas.
 Assist with daily cleaning and pot wash duties.

SCOPE OF ROLE
Location
The post holder will be based at Newhailes but may also be expected to work in other Edinburgh cluster properties and at special events/functions 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

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, 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. We also offer a truly unique 5 star event venue offering 17 diverse and interesting spaces to accommodate events of all shapes and sizes for over 2000 guests.

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 an Events Operations 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 with 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!

APPLICATION DETAILS

Please find full job description and application form available on the Jobs and Volunteering section of our website.

www.glasgowsciencecentre.org/current-vacancies

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

A unique Michelin starred gastronomic experience set in the heart of The Glenturret Distillery, Scotland’s oldest working whisky distillery.

Enjoy working in our 7 table restaurant, open for lunch, dinner and drinks from Wednesday to Saturday. Our bar lunch offers a relaxed setting, with A La Carte, sharing style menus. In the evening, we serve a 2 Michelin starred multi course tasting menu in the restaurant. Guests are also welcome for whisky flights or drinks, served in our Lalique bar and lounge.

Our Executive Chef, Mark Donald, cooks both seasonal and contemporary food, alongside his talented kitchen team. Our front of house are a team of passionate, proud and focused individuals, who apply great attention to detail to exceptional quality food and wines.

This role is responsible for ensuring high levels of service and guest satisfaction are met. It is a varied role in which you will be guest facing, assisting with food service, while working together with both front and back of house.

No previous experience necessary as full training is provided, you will work towards running a section, be in control of the intimate ambience whilst at the same time maintaining the highest of standards. You will support the senior team completing the set-up of the restaurant and have awareness of the menu and preparation of dishes.

A Question for you?

Are you someone who is passionate to deliver exceptional service to our customers and is willing to learn and develop at the same time?

Responsibilities:
The role entails setting up the tables prior to service. Preparing the restaurant and organising required plate ware. Assisting with all duties as requested.

You will gain valuable knowledge whilst performing your duties. Working in this position allows a Commis Waiter/Waitress to understand the importance of customer services and manage the workflow of a restaurant effectively.

If you love being part of a motivated team and thrive in a busy environment, are detailed oriented, have previous experience working within a customer facing setting and have a positive and approachable manner, then we would like to hear from you.

Essential skills:
– Naturally warm and engaging yet professional
– Good communication skills
– Excellent customer service skills
– Team player
– Attention to detail
– Positive attitude
– Ability to work under pressure
– Ability to multitask
– Empathy for guests and colleagues
– Desire to learn and develop a career within hospitality
– Familiarity with alcohol restrictions or laws
– Understandable level of English; spoken and written

What is on offer for you!
• Fantastic career and development prospects
• 37 days holiday per year (Pro rata)
• Double matched workplace pension
• Death in service assurance
• Uniform supplied
• Generous on-site discounts within The Glenturret gift shop, The Lalique Boutique,
The Glenturret Café, and The Lalique Restaurant
• Tronc scheme
• Free onsite parking
• Cycle to work scheme
• Discount on gym membership
• Access to the Glenturret Branded Portal offering external discounts in numerous
retailers, travel, entertainment, fashion, health and beauty, food, and drink
• Access to an employee assistance programme
• Use of the Association of Scottish Visitor Attraction membership cards (ASVA)

We are working hard to understand our organisation better and to foster a culture that recognises and values different backgrounds, mindsets, skills, experience, knowledge and expertise. By having greater diversity, we believe that we will be a stronger and better organisation and ultimately will be able to inspire more futures. We therefore welcome applications from those who bring difference.

To apply for this opportunity please email a current CV along with a covering letter to recruitment@theglenturret.com.

A full job description is available on request.

Closing date for applications is Sunday 7th April 2024.

A unique Michelin starred gastronomic experience set in the heart of The Glenturret Distillery, Scotland’s oldest working whisky distillery.

The Lalique Restaurant has a fantastic opportunity to join our exciting and innovative team as a Kitchen Porter. Recently awarded TWO Michelin Stars, we are the only Whisky Distillery in the World to have received this coveted award.

Our Executive Chef, Mark Donald, cooks both seasonal and contemporary food, alongside his talented kitchen team. Our front of house are a team of passionate, proud and focused individuals, who apply great attention to detail to exceptional quality food and wines.

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.

As a Kitchen Porter, you will be responsible for maintaining the cleanliness and hygiene of the kitchen and all equipment and ensuring the smooth operation of the kitchen.

You will support our chefs ensuring cleaning routines are completed throughout the kitchens daily to the highest standards. Your role is vital to ensure the smooth running of the restaurant, and it is imperative that all crockery and cutlery is cleaned to the highest of standards before reaching our guests. You will be responsible for storing equipment and ensuring safe removal, segregation and storage of recycling materials.

Our expectations for this role are that you are warm and friendly and willing to do everything you can to exceed our customers’ expectations.

We are looking for a reliable, highly motivated individual who is used to working in a fast paced and pressurised environment, who possesses an immense sense of pride in their work and is a strong team player with great communication skills.

Full training will be provided.

What is on offer for you!
• Fantastic career and development prospects
• 37 days holiday per year (Pro rata)
• Double matched workplace pension
• Death in service assurance
• Uniform supplied
• Generous on-site discounts within The Glenturret gift shop, The Lalique Boutique,
The Glenturret Café, and The Lalique Restaurant
• Tronc scheme
• Free onsite parking
• Cycle to work scheme
• Discount on gym membership
• Access to the Glenturret Branded Portal offering external discounts in numerous
retailers, travel, entertainment, fashion, health and beauty, food, and drink
• Access to an employee assistance programme
• Use of the Association of Scottish Visitor Attraction membership cards (ASVA)

We are working hard to understand our organisation better and to foster a culture that recognises and values different backgrounds, mindsets, skills, experience, knowledge and expertise. By having greater diversity, we believe that we will be a stronger and better organisation and ultimately will be able to inspire more futures. We therefore welcome applications from those who bring difference.

To apply for this opportunity please email a current CV along with a covering letter to recruitment@theglenturret.com.

A full job description is available on request.

Closing date for applications is Sunday 7th April 2024.