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