Hospitality and Catering

As The Macallan Chef Apprentice, you will work towards and complete a SVQ in Professional Cookery at SCQF 5 or 6. This programme is for a 12-18 month period with a view to becoming a Commis Chef. As Chef Apprentice with the Macallan Estate Experience, you will be part of the team that delivers the entire culinary experience across the Estate. This is a chance to train under and be inspired by a Head chef with multi Michelin experience. We are in search of an ambitious individual that aspires to be a chef with a positive and approachable manner who would thrive on the fast pace of working in a busy kitchen. We are looking for someone who wants to learn about kitchen operation, has a huge passion for food and willingness to learn, you will be working under close supervision and all training in all areas of the kitchen operation will be provided.

-Preparation of ingredients to assist more senior chefs
-Maintaining high standards of hygiene
-Rotating food, putting away inventory and dealing with deliveries
-Measuring ingredients and sizing portions accurately
-Learning about food safety techniques
-Preparing foods for mise en place, which involves chopping vegetables, stocking stations, organizing ingredients and partly cooking some foods
-Ensuring full compliance of all food hygiene and health and safety regulations including HACCP, COSHH and all other distillery related due diligence and controls
-Ensuring all working areas are clean and tidy and ensuring no cross contamination
-All learning and development requirements are undertaken in good time and completed to a high standard

To be successful in this role, you have basic cookery skills with the drive to learn and develop your culinary skills. You communicate effectively both verbally and in writing. You understand safe food handling and food rotation practices, and you actively contribute to maintaining a hygienic and safe kitchen environment. Your friendly and approachable manner makes you easy to work with, whether you’re interacting with customers or colleagues. You take a flexible approach to tasks, consistently demonstrate strong timekeeping, and show a clear commitment to executing your responsibilities with precision. You take pride in your work, show a strong sense of ownership, and remain calm and composed under pressure

We’ve put together some criteria that we think is important for this role, but don’t worry if your experience and expertise isn’t an exact match. If you feel that you can add value to our role and to Edrington more broadly, we would welcome your application and be eager to learn more about you.

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 Destinations team at the Caledonian Canal Centre, Fort Augustus. You will support the Sous Chef in providing a breakfast and lunch offering with occasional events.

The role is offered on a permanent basis, and with an incremental starting salary of £26,110 (Band B) plus Variable Hours allowance of 11.25%. Working hours are typically between 7am and 5pm on a 4 on 2 off rota (later start and earlier finish in winter due to seasonal variance) averaging 35 hours per week with flexibility required due to business demands.

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:

Assist the Sous Chef with daily running of the kitchen
Running the kitchen in absence of the Sous Chef
Daily preparation of ‘Grab & Go’ items, standard daily menu and specials
Working alongside the Sous Chef and the front of house team to ensure the smooth running of the Caledonian Canal Centre catering
Ensuring health and safety records are kept up to date.
Assisting with food & beverage purchase and storage and stocktake
Assist with menu planning and managing COS in line with budgets
Maintaining a safe and hygienic kitchen environment.

Qualifications and knowledge required:

NVQ Level 2 or above in Catering
Level 2 Food Hygiene
Previous experience working in a similar role
Good communication and team working
Highly organised with excellent planning
Able to work under pressure in a high-paced environment
A full driving license preferred

Skills and experience required:

Excellent interpersonal skills
Experience in similar role
A real enjoyment for hospitality and delivery of 5 star products

Qualities & abilities required:

A confident, friendly, helpful and engaging nature
The ability to deliver a professional service
The drive to work across various disciplines
Good time management and organisational skills
The ability to work well under pressure
A sense of own initiative with the ability to work effectively as part of a team
A flexible approach to the role

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

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 Destinations Assistant to join our Destinations team in Fort Augustus You will work as part of the front of house team to create memorable experiences for visitors to the Caledonian Canal Centre.

The role is offered on a permanent basis, and with an incremental starting salary of £26,110 (Band B) plus Variable Hours allowance of 11.25%. Working hours are typically between 7am and 5pm on a 4 on 2 off rota (later start and earlier finish in winter due to seasonal variance) averaging 35 hours per week with flexibility required due to business demands.

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:

Preparing and serving hot and cold drinks such as tea, coffee and speciality beverages.
Cleaning and sanitising work areas, utensils and equipment.
Describing menu items and suggesting products to customers.
Serving customers and taking orders and communicating with the kitchen.
Welcome, engage and inform our customers to exceed expectations.
Description and selling of our products and services.
Receiving, pricing, and distributing stock supplies.
Receiving and processing customer payments.
Cleaning and tidying public areas.
Stock movement and replenishment.
Assisting in other departments of the business when requested.

Qualifications and knowledge required:

Barista experience beneficial but not essential
Food Safety Level 2 beneficial but not essential

Skills and experience required:

Excellent interpersonal skills and communication skills
The drive to work across various disciplines (gift shop, tourism, café, events, etc.)
Good time management and organisational skills
A flexible approach to the role and willingness to learn

Qualities & abilities required:

A real enjoyment for dealing and helping the public
A confident, friendly, welcoming, helpful, engaging nature
The ability to deliver a professional service to customers
The ability to work well under pressure
A sense of own initiative with the ability to work effectively as part of a team

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

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.

Glasgow Science Centre are recruiting for an exciting newly created role within our Corporate Events Team.

The Catering Development Manger will lead a significant redevelopment of GSC’s food and beverage offer for both our dynamic events programme (conferences, large-scale drink receptions, awards dinners and science events) and our public catering offer (in our café, coffee shop & concessions) to create high quality experiences while maximising the financial return for GSC.

You’ll have extensive experience within a food and beverage focused conference/ events management role and experience in managing large teams. In addition, you will have knowledge of financial procedures including cash handling, epos systems, budgets and reports and of hiring events equipment and agency staff.

Alcohol license knowledge / being a Personal License holder is an essential requirement of this role, as is working evening and weekends.

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