Hospitality and Catering

Join Our Team: Food & Beverage Kitchen Porter at Lost Shore Surf Resort

About Us: Lost Shore is about bringing a world-first and world-beating surf resort to the outskirts of the capital. The largest inland wave pool in Europe, arriving next to Europe’s largest indoor climbing arena, is going to put Scotland on the map for all the right reasons!

But it’s the range of other activities and leisure offerings that make us so special, offering something for everyone.
Picture a surfing paradise where surfers, tourists, and locals converge—a place where adventure meets relaxation.

Canteen is Lost Shore’s restaurant & bar/cafe devised, designed and curated by Rogue Village alongside our F&B Manager on behalf of Lost Shore. It will comprise of three independently operated open kitchens, an in-house bar/café, an adjoining private/corporate event space and accompanying public event programme. A forward-thinking space that will celebrate the very best in Scotland’s independent restaurants, produce and wider cultural landscape. Canteen aims to become one of Scotland’s most dynamic foodie destinations that helps put Lost Shore firmly on the map.

The Role
The Kitchen Porters play a pivotal role in supporting the Food and Beverage Team, ensuring seamless operations and exceptional culinary experiences. They take charge of the bustling wash-up area, maintaining impeccable cleanliness and ensuring a steady supply of pristine equipment and crockery, fuelling the team’s creativity and efficiency as they craft delectable menu items.

What you will be doing:
– Supporting the Food and Beverage (F&B) Operation and Events Programme at the Lost Shore Surf Resort (LSSR), Edinburgh.
– Working as a Team Member of the F&B Kitchen Porter (KP) Team.
– Delivering a world class visitor experience in F&B and Events ensuring safety, hygiene and legally compliant manner.
– Reporting to the F&B Manager, working with the F&B Team Leaders and alongside Rogue Village (RV).

Visitor Experience: Working closely with F&B Team Leaders and RV to understand and exceed visitor expectations, ensuring every guest leaves satisfied and eager to spread the word about their exceptional experience, while consistently surpassing targets for repeat visits and delivering top-notch quality, on time and within budget.

Working as a Team: Working with F&B Team Leaders and RV to foster a dynamic and supportive work environment, embracing feedback and adaptability, staying fully engaged in Resort communications, and proactively addressing challenges head-on, making every day at work an exhilarating journey of growth and achievement.

Ways of Working: Upholding LSSR’s commitment to health and safety excellence, ensuring all training records are meticulously maintained and operations run smoothly within regulatory frameworks, while actively fostering a culture of safety and vigilance, making LSSR the ultimate destination for professionals who prioritize safety and excellence in their work environment.

Qualifications, Skills and Experience
– Thrives under pressure, fuelled by high energy levels and an unwavering determination to deliver excellence.
– Customer-focused mindset, rejecting mediocrity and consistently striving for top-notch standards.
– Embraces a sense of fun and enthusiasm for our core products and experiences.
– Maintains a composed demeanour in challenging situations, adept at handling complaints and emergencies with confidence and efficiency.
– Demonstrates a dedicated work ethic, always ready to dive in and contribute, no matter the task.
– Demonstrated experience in hospitality or food and beverage roles, proficient in tasks such as waiting tables and taking orders, ensuring exceptional visitor service delivery, these are desirable but not essential as we will give everyone full training.

Additional Information:
As a Food and Beverage Team Member you’ll need to be flexible with your schedule. Our resort operates seven days a week, and early morning, late evening and weekend work will be required. Your commitment to ensuring the resort’s smooth operation during peak times is essential.

Why join the Lost Shore Team?
· A front-row seat to the opening of Europe’s largest inland surf resort.
· Sunsets over the surf lake (because everyone need a moment to breathe).
· A team that knows how to have fun at work but equally understands the value of hard graft.
· A chance to put your stamp on Lost Shore’s legacy.
· On top of an attractive salary you will also enjoy a competitive benefits package including 28 days paid holiday, pension and lots more!

Join Our Team: Full Time Food & Beverage Team Member at Lost Shore Surf Resort

About Us: Lost Shore is about bringing a world-first and world-beating surf resort to the outskirts of the capital. The largest inland wave pool in Europe, arriving next to Europe’s largest indoor climbing arena, is going to put Scotland on the map for all the right reasons!

But it’s the range of other activities and leisure offerings that make us so special, offering something for everyone.

Picture a surfing paradise where surfers, tourists, and locals converge—a place where adventure meets relaxation.

Canteen is Lost Shore’s restaurant & bar/cafe devised, designed and curated by Rogue Village alongside our F&B Manager on behalf of Lost Shore. It will comprise of three independently operated open kitchens, an in-house bar/café, an adjoining private/corporate event space and accompanying public event programme. A forward-thinking space that will celebrate the very best in Scotland’s independent restaurants, produce and wider cultural landscape. Canteen aims to become one of Scotland’s most dynamic foodie destinations that helps put Lost Shore firmly on the map.

What you will be doing:
– Lead the Food and Beverage (F&B) Operation and Events Programme at the Lost Shore Surf Resort (LSSR) in Edinburgh.
– Collaborate as an essential member of the F&B Front of House (FOH) and Events Teams.
– Provide a world-class visitor experience in F&B and Events, ensuring safety, hygiene, and legal compliance.
– Report to the F&B Manager while working closely with the F&B Team Leaders and alongside Rogue Village (RV).

Visitor Experience: Collaborate with F&B Manager & Team Leaders and Rogue Village to understand and exceed visitor expectations, ensure visitor satisfaction and recommendations, meet and surpass targets for repeat visitors, act on feedback to maintain high standards, and deliver quality services on time and within budget.

Working as a Team: Work together as a team to create a positive work environment, adapt to feedback, stay informed and engaged in communications, address issues promptly, and ensure adherence to all Policies and Procedures.

Ways of Working: Ensure adherence to LSSR’s Health and Safety policy, maintain updated training records, comply with Risk Assessments, operate within licence and permit parameters, foster a strong H&S culture, support the Duty Manager Team during incidents, and keep accurate records of all incidents within F&B and Events.

Qualifications, Skills and Experience
· A passion for hospitality, seasoned with proven team leader experience
· The drive to make a difference — we need a team leader that wants to be part of a creative, innovative and market-leading hospitality venue.
· A flair for food & drink, you should be a passionate foodie first and well networked in the contemporary Scottish hospitality scene

Additional Information:
As a Food and Beverage Team Member you’ll need to be flexible with your schedule. Our resort operates seven days a week, and early morning, late evening and weekend work will be required. Your commitment to ensuring the resort’s smooth operation during peak times is essential.

Why join the Lost Shore Team?
· A front-row seat to the opening of Europe’s largest inland surf resort.
· Sunsets over the surf lake (because even managers need a moment to breathe).
· A team that knows how to have fun at work but equally understands the value of hard graft.
· A chance to put your stamp on Lost Shore’s legacy.
· On top of an attractive salary you will also enjoy a competitive benefits package including 28 days paid holiday, pension and lots more!

*Please note we will be interviewing for this role as the advert is live, we would encourage you to get your application in as early as possible to avoid disappointment*

Key Responsibilities

Assist 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 as well as allergen measures/controls

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.

Dimensions and Scope of Job

The role is based in the main museum building and at Robert Burns Birthplace cottage.

The role works with several departments: retail, catering, and admissions, assisting with special events and functions when required.

There may be times when you are required to work at other NTS properties such as but not exclusively Souter Johnnies Cottage and the Batchelor’s Club

The role requires the post holder to work flexible working patterns and hours including evenings, weekends, and public holidays.

People Management

The Post Holder does not have direct line management responsibilities but would be expected to deputise in the absence of the Head Cook and direct kitchen and front of house staff.

Will work closely with other property colleagues and will have regular interaction with other technical/specialist advisory colleagues based in other locations and departments

Will have regular (daily) interaction with suppliers and members of the public of all ages and abilities

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Catering operation

Lead with menu development and the preparation, cooking 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.

Accountable for cost-effective stock management, ordering, storage and wastage control.

Visitor experience

Offer excellent customer service and ensure all members of the catering 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 centre, addressing issues and emergency procedure and providing relief cover, as required.

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.

Finance Management

Share responsibility for achieving an F&B budget of around £400,000 a year.

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 as a duty manager.

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

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

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.

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 Head Chef to join our Food & Beverage team at The Falkirk Wheel . You will be managing the kitchen team in its entirety, inclusive of all Health & Safety, financial ownership, welfare, training, growth and development. Principally providing our full menu, inclusive of hot offer, Grab and Go, wood fired pizza and events to the highest quality.

The role includes supporting the food offer at our sister destination; The Caledonian Canal Centre.

The role is offered on a permanent basis, and with a starting salary of £33,833 (Band D) plus variable working 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 37 hours per week with flexibility required due to business demands and occasional evening shifts due to events.

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:

Manage daily running of the kitchen and personnel who report to the Head Chef – training, development and regular 1:1’s (along with PRD and appraisals) to ensure all high standards are kept
Daily preparation of all food offerings, standard daily menu and specials, inclusive of ‘Grab & Go’, external catering outlets and meeting and event catering
Managing the Sous Chef and all kitchen staff to ensure the smooth running of the Falkirk Wheel F&B offer, inclusive of events
Manage all Health & Safety aspects of the kitchen and associated areas
Manage all food & support of beverage purchases, storage and stocktake
Manage, present and deliver menu planning and managing COS in line with budgets
Manage all financial elements of the kitchen budgets inclusive of forecasting and utilising back of house and financial applications
Manage facilities within the kitchen with support of property maintenance
Support the CCC Chef with monthly check ins and quarterly visits
Support with marketing and promotions

Qualifications and knowledge required:

Educated in Catering, a degree or NVQ equivalent
Previous experience working in a similar role for a minimum of 3 years, with supporting qualifications and awards/certification
Good communication and evidence of leading a team
Highly organised with excellent planning
Able to work under pressure in a high-paced environment
A full driving license

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.