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Are you a chef looking for a job that provides the chance to learn and grow, a stable income, regular shifts, and excellent career prospects? Are you enthusiastic and passionate about Scotland’s amazing larder, with a keen interest in seasonality? Do you have a sound understanding and devotion to sustainability? If so, we would love to hear from you. We are looking to recruit a dynamic individual to enhance our growing Production and Events kitchen team, someone open to embracing new opportunities to improve skills and knowledge whenever possible.
If you are a reliable, quick thinking, creative person, the opportunity to build a long and rewarding career awaits you here at The Feasts by Ballintaggart. For those looking to relocate there is the potential for staff accommodation.
BALLINTAGGART – EVENTS & PRODUCTION SOUS CHEF
FULL TIME: (45hrs pw)
LOCATION: PERTHSHIRE
SALARY: Up to £32,000 + tips
REPORTS TO: HEAD CHEF, THE FEASTS BY BALLINTAGGART
We believe that good food created and shared generously should be at the heart of any celebration. Thoughtfully prepared food has a powerful ability to bring people together. We are not typical caterers, our chefs are as likely to be working a busy restaurant service, baking for The Shop by Ballintaggart or teaching in The Cook School by Ballintaggart as they are creating wedding feasts. All our team are passionate experts and creatives, never compromising on quality.
The Feasts by Ballintaggart is a growth area within the business and we are excited to be recruiting for a dynamic, personable, and hardworking Events and Production chef to be a key part of our fun and enthusiastic events team. You will be integral in the growth of the business and play a key role in delivering large events across Scotland and beyond!
EVENTS & PRODUCTION SOUS CHEF
Roles & Responsibilities
-Delivery of bespoke and large events throughout The Feasts
-Have a strong understanding of working efficiently within a busy kitchen and following Ballintaggart recipes.
-Managing a small team within a fast paced external kitchen.
-Ensuring all cleaning and maintenance documents are completed daily and digitally stored , in line with industry regulations.
-Confidently run/organise food prep and service of large weddings and events.?
-Ensuring cleaning and hygiene protocols are being followed within the kitchen following our agreed HACCP
-Efficient food ordering within pre agreed Cost of Sale parameters
-Gaining a sound understanding of stock rotation and ensure stock is being used accordingly.
-Gaining a good understanding of every aspect of the Ballintaggart brand, including Crop Production, Feast Events, The Grandtully Hotel, and The Cook School by Ballintaggart.?
-Building a good working relationship with all other areas of the business
Key Skills & Requirements
-Level 1 and 2 Food Safety & Hygiene Certificate
-Minimum 3 years relevant kitchen experience and at least 1 years’ experience in Event Catering
-Equally confident and experienced at running and leading a team of chefs to deliver first class event catering as working individually to deliver small bespoke events
-Awareness of manual handling techniques
-Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety?
-Strong communication skills
-Team management skills
-High level of attention to detail
-Good level of numeracy and basic digital skills (excel & word)
-Enthusiasm to develop your own skills and knowledge plus assisting with the development of other kitchen team members
-Adaptable to change and willingness to embrace new ideas and processes
-Ability to work unsupervised and deliver quality work, in what can sometimes be a pressurised environment, thinking on your feet when necessary
-Positive and approachable manner
Desirable skills, but not essential
-City & Guilds 706/1 | 706/2 Catering
-SVQ Level 2
-Level 2 Health and Safety in the Workplace Certificate (DESI)
-Level 3 Food Safety Awards
Benefits
-28 days paid holiday
-Staff accommodation available
-Employer Contributory Pension Plan
-Salary of £32,000 depending on experience (Based on a 45 hour working week)
-Comprehensive Staff Development Plan
-Staff meals on all shifts
-Discount in our Shop and at The Grandtully Hotel
-Flexible working patterns
-Equal share on tips
-Plenty of delicious food and drink sampling!
-Opportunity to work within a fun, energetic team full of food enthusiasts and creatives!
