Jobs

Purpose of the role
To work alongside both front and back of house, to deliver a safe, clean and efficient service to visitors of Robert Burns Birthplace Museum. Responsibility also includes maximizing profit through effective stock and waste management. Input to creating a diverse menu reflecting seasonality and the heritage of the site. The role will report to the Visitor Services Manager, Food & Beverage.

KEY RESPONSIBILITIES

The Key Purpose of the Job will be met by:

1. Direct day-to-day responsibility for planning, supervising and delivering the effective production of food for RBBM’s food & beverage operations with an estimated annual income of £650k, (including cafe operations and catered events and functions) ensuring the highest quality and presentation, are rigorously maintained at all times;
2. Creating, maintaining, and developing excellence in customer service ensuring a culture of excellence within the museum kitchens;
3. Working with the RBBM Food & Beverage team and the wider RBBM Management to actively develop the visitor offer; with a particular responsibility for production – helping to identify and source new menus to reflect seasonality and use of fresh ingredients;
4. Implementing catering policy and procedures – Ensuring NTS’s values are reflected in the procurement and preparation of food;
5. Supervising staff (assisting in recruitment, development, and performance) such that they:
a. understand the technical standards and personal conduct that is required of them;
b. deliver individual and collective targets; and
c. are informed and empowered to perform their role to the best of their abilities and monitored/mentored in this.
d. Are fully trained and competent in relation to statutory legislation and health & safety
6. Supervise kitchen facilities by:
a. ensuring a pleasant, safe, hygienic and healthy working environment and a pleasant visiting experience, including standards of cleanliness.
7. Developing and managing relationships with:
a. key suppliers of goods and services;
b. centralised Trust specialist advisers; and
c. managers and staff within the property.
8. Being accountable and responsible for the performance of the catering production in terms of:
a. being responsible for the ordering and management of stock, food preparation and presentation, including quality and wastage control, adapting menus and ingredients to maximise gross profit margin;
b. Maintain food cost in line with budget;
c. Carry out monthly stock take;
d. improving consistency and maintaining high quality of food presentation;
e. ensuring that the kitchen operation is appropriately staffed in accordance with standard operating requirements and defined opening hours;
f. A thorough understanding of CookSafe and it’s importance in providing a safe food service
g. Ensuring excellent standards of hygiene and presentation within the kitchen;
h. Ensure portion control standards in conjunction with recipe costing sheets are followed in order to achieve food cost targets;
i. Ensure quality control standards are set and maintained to ensure consistency of content and presentation;
j. Effective communication of daily menus for production staff to follow.

The current duties of this job do require a criminal records (Disclosure Scotland) check to be carried out.

Application Deadline: Wednesday 01/10/2025