Live Cooking Centre Chef – Senior Catering Lead

Celtic plc; Scotland; Sur place; GBP 30 000 - 38 000; Plein temps

Avantages offerts par ce poste

Dedicated Employee Assistance Program

Staff discount on Celtic and Adidas

Colleague Benefits & Discount Platform

Résumé du poste

Celtic plc is seeking a skilled Sous Chef to work with our kitchen teams across all operations. You will lead food service quality, manage a live cooking station in the First Team Dining Room, and cover the Sous Chef in their absence to maintain high standards.

The role emphasizes food safety, hygiene, and efficient team coordination in a dynamic, high-end hospitality environment. Evening and weekend work is required.

Qualifications

• Must follow food safety protocols and hygiene procedures.
• Must maintain hygiene at workstations at all times.
• Understand and implement food safety legislation.
• Experience in high-end or fast-paced hospitality kitchens is preferred.
• Willingness to learn and develop new skills.

Responsabilités

• Host a live cooking station in the First Team Dining Room.
• Oversee catering team in the Sous Chef’s absence and place orders.
• Manage day-to-day activities of front and back of house staff.
• Ensure PPE and equipment are maintained to required standards.
• Maintain temperature records and cleaning schedules.
• Ensure quality across food preparation, presentation and service.

Connaissances

Workload management

Multitasking

Under pressure

Planning & organising

People relations

Willingness to learn

Food safety knowledge

Formation

Food Safety Level 2

Food Safety Level 3

Health and Safety Qualification

City and Guilds diplomas

Foundation degree in culinary arts

NVQ level 2 or equivalent

Description du poste

Celtic plc is seeking a skilled Sous Chef to work with our kitchen teams across all operations. You will lead food service quality, manage a live cooking station in the First Team Dining Room, and cover the Sous Chef in their absence to maintain high standards.

The role emphasizes food safety, hygiene, and efficient team coordination in a dynamic, high-end hospitality environment. Evening and weekend work is required.