Head Chef

National Trust Scotland; Ayr; On-site; GBP 25,000 - 35,000; Full time

Job summary

Ein etabliertes Unternehmen sucht einen Küchenleiter, der für die effiziente und qualitativ hochwertige Produktion im Robert Burns Birthplace Museum verantwortlich ist. Diese spannende Rolle umfasst die Planung und Lieferung von Menüs, die Gewährleistung von Lebensmittelsicherheit und die Entwicklung eines hervorragenden Kundenservices. Sie werden das Küchenteam leiten, die Einhaltung von Hygienevorschriften sicherstellen und die Rentabilität der Catering-Dienstleistungen maximieren. Wenn Sie eine Leidenschaft für Gastronomie und ein Auge für Details haben, ist dies die perfekte Gelegenheit für Sie, in einem dynamischen Umfeld zu arbeiten.

Qualifications

• Erfahrung in der Leitung von Küchenbetrieben mit Fokus auf Qualität und Effizienz.
• Kenntnisse in Lebensmittelsicherheit und HACCP-Vorgaben.

Responsibilities

• Planung und Überwachung der Lebensmittelproduktion für das Museum.
• Entwicklung und Umsetzung von Catering-Politiken und -Verfahren.
• Management des Küchenteams und Sicherstellung der Einhaltung von Standards.

Skills

Küchenmanagement

Lebensmittelsicherheit

Kundenservice

Menüplanung

Teamführung

Budgetmanagement

Education

Abschluss in Gastronomie oder verwandtem Bereich

Tools

HACCP-Systeme

Job description

Hours:

40 Hours Per Week

Location:

Robert Burns Birthplace Museum, Alloway, Ayr, KA7 4PY

Purpose of the role

To manage the smooth and efficient operation of the kitchens at RBBM, planning and delivering menus to the highest standard and ensuring profit is maximised. Responsibility also includes maintaining a safe and hygienic catering environment in accordance with health & safety policies and standards, ensuring that any changes to legislation are implemented timeously and effectively. 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. Proactively identifying, developing, and implementing commercial opportunities within the catering function, specifically working with the Food & Beverage Manager to improve quality and profitability of catering output.
4. 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.
5. Implementing catering policy and procedures, ensuring NTS’s values are reflected in the procurement and preparation of food.
6. Managing staff (including recruitment, development, and performance) such that they:

• Understand the technical standards and personal conduct required of them;
• Deliver individual and collective targets;
• Are informed and empowered to perform their roles to the best of their abilities and are monitored/mentored accordingly;
• Are fully trained and competent in relation to statutory legislation and health & safety.

Managing kitchen facilities by:

• Being a key holder responsible for security, including being part of a call-out list;
• Ensuring a pleasant, safe, hygienic, and healthy working environment and a pleasant visiting experience, including standards of cleanliness.

Developing and managing relationships with:

• Key suppliers of goods and services;
• Centralised Trust specialist advisers;
• Managers and staff within the property.

Being accountable and responsible for the performance of the catering production in terms of:

• Ordering and managing stock, food preparation and presentation, including quality and wastage control, and adapting menus and ingredients to maximise gross profit margin;
• Maintaining food costs in line with budget;
• Carrying out monthly stock takes;
• Improving consistency and maintaining high food presentation standards;
• Ensuring the Food & Beverage operation is appropriately staffed according to standard operating requirements and defined opening hours;
• Being familiar with Hazard Analysis and Critical Control Point (HACCP) systems, such as Cooksafe, and ensuring adherence to relevant catering legislation, especially regarding allergens, food handling, and preparation;
• Maintaining excellent hygiene and presentation standards within the kitchen;
• Following portion control standards in conjunction with recipe costing sheets to achieve food cost targets;
• Setting and maintaining quality control standards to ensure consistency of content and presentation;
• Effectively communicating daily menus to production staff.

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