Head Chef

Organisation: The National Trust for Scotland

Location: The Mackintosh Tearooms, 217 Sauchiehall Street, Glasgow, G2 3EX

JOB PURPOSE

To lead the kitchen at The Mackintosh Tearooms, delivering high-quality tearoom, private dining and event menus within safe, hygienic and financially sustainable operations. Reporting to the Restaurant Manager, the post-holder works with the wider management team to deliver an excellent visitor experience and meet financial targets.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Lead daily kitchen operations, maintaining Trust standards for food quality, presentation and service across a food and beverage operation with estimated income of £1m and budgeted expenditure of £350k.




• Develop, cost and deliver seasonal, tearoom, private dining, travel trade and event menus with the Restaurant Manager, Operations Manager and VSS Bookings.




• Work with front-of-house colleagues, using visitor feedback and mystery-visit results to improve service and the visitor experience.




• Manage food costs, purchasing, nominated suppliers, stock control and records in line with budgets and GP targets.




• Lead, supervise and develop the kitchen team, setting clear expectations for performance and standards.

Health & Safety, Food Safety and the Environment

• Ensure compliance with statutory and Trust requirements for health and safety, food safety and environmental management, completing risk assessments, checks, records and reports and addressing issues promptly.




• Maintain current allergen information and ensure agreed allergen procedures are followed.




• Ensure kitchen staff and high-risk food handlers are appropriately trained and supervised, including in the safe use and cleaning of equipment.




• Maintain cleaning schedules and required standards for kitchen areas and equipment, reporting repair or replacement needs.

This role does not require you to undertake a criminal records check.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications & Experience

Essential

• NVQ Level 3, BTEC, City & Guilds, HND, degree or equivalent experience, with an Intermediate Food Hygiene Certificate or above.




• Strong craft skills and a successful background in a busy catering environment, including experience in a 2 AA Rosette or similar establishment.




• Proven supervisory and management experience, with strong leadership and influencing skills.




• Passion for food and customer service, with flair and innovation in menu development and presentation.




• Strong financial, time-management and organisational skills.

Desirable

• Experience managing kitchens within multi-strand visitor or commercial services in a heritage or tourist-attraction setting.




• Proficiency in Microsoft Office applications and a full UK driving licence.

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