Please make sure you click UPLOAD after you attach your CV, your application cannot be processed without it.
Thank you.
Job Description
Job Title: Head Chef
Reporting to: Group Head Chef
Location: SMWS, 40 Bath St, Glasgow G2 1HG
Hours: 45 hours
The Company
The Scotch Malt Whisky Society (SMWS) is an organisation that was formed from the unconventional. We think a little bit differently and have made it our mission to build our whisky community by offering a valuable membership experience that attracts and inspires involvement. We host the world's most colourful whisky experiences, bringing members together and having fun along the way. SMWS is recognised for its award-winning whiskies, incredible food and unique approach.
The goal is to create and deliver a food offering which members are proud of and also boosts whisky & membership sales. All our food menus are based on four key pillars- Quality, Seasonality, Provenance and Whisky. Each of our venues has its own personality and style, particularly when it comes to the food and menus. The Vaults is focussed on delivering great value by making as much as possible in house and creating simple, comforting and exceptional dishes.
The Society's mission is to grow our membership while ensuring everyone appreciates a sense of belonging to a like-minded community of whisky lovers. That pioneering and challenging spirit continues to guide the Society in everything we do, bringing like-minded whisky lovers together to appreciate whisky in its purest form. We are now renowned as the world's leading whisky club, bringing an international community together to share in a constant variety of exceptional and multi award-winning single cask whiskies, enjoyed at colourful whisky tastings, festivals, and events.
Purpose of the role
We are seeking an experienced and passionate Head Chef to lead our kitchen team in delivering exceptional culinary experiences at the Vaults which is one of our 4 private members whisky bars. The kitchen is open six days a week serving an a la carte menu in the members room, the courtyard (in the summer) and various members events and private functions throughout the week. The ideal candidate will possess strong leadership skills and a deep understanding of food production, ensuring that all dishes meet our high standards of quality. As the Head Chef, you will be responsible for managing kitchen operations, supervising staff, and maintaining a safe and efficient working environment.
The postholder will have extensive hands-on kitchen experience, budgeting and costing skills and experience of managing a commercial catering environment. They will also have a strong value base that promotes training and development and have the capability to manage time and resources effectively.
Working hours – 45 hours per week. The venue serves food on the following days: Wednesday – lunch, Thursday to Saturday – lunch and dinner. The postholder will be expected to work flexibly within the opening hours of the operation which includes weekends and evenings.
Key Responsibilities
Foodservice and Development - Responsibilities:
1. Work with the Group Head Chef to develop and execute seasonal menus that complement the whisky at the core of our brand.
2. Leadership of the kitchen team to ensure delivery of quality & consistency.
3. Management of food & labour costs to agreed budgets and targets.
4. Ensure that the kitchen is operating in accordance with SMWS Food Safety Management System. Delivering food in a clean and safe environment.
5. Collaborate with suppliers to create food offers that reflect a sense of place, with local and Scottish sourcing at the heart of the offer.
6. Ensure seasonality in menus and a variety of choice for the range of customers at SMWS, ensuring connections with our core whisky products
7. Monitor food cost, control food waste and manage discrepancies in gross profit achievement.
8. Ensure staff are briefed about menus, allergens and other relevant information.
9. Develop menus as required for private hires and events.
Systems and Processes - Responsibilities
1. Manage the kitchen budget, monitoring food sales and costs and responding quickly to variances in performance, implementing corrective action where necessary.
2. Lead on food safety in line with current legislation, ensuring compliance with daily and other due diligence processes and specifically following the food safety system and HACCP processes.
3. Follow any relevant risk assessments in line with current legislation.
4. Monitor and record kitchen maintenance requirements.
5. Supervise daily and weekly cleaning duties and the completion of due diligence paperwork.
6. Responsible for ordering all food and non-consumable items for the kitchen.
7. Place orders, log deliveries and carry out stock checks of food stocks; control stock rotation ensuring first in first out processes.
Team Management – Responsibilities
1. Create a working culture which motivates and encourages all members of staff to perform to the best of their abilities.
2. Develop training and development plan for kitchen team and monitor delivery and completion of individual training plans. Conduct performance reviews for the kitchen team according to SMWS procedure.
3. Assist with the control of and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels.
4. Build and maintain good working relationships with colleagues within the wider organisation.
5. Mentor and support kitchen staff.
6. Build and maintain good working relationships with colleagues front of house.
7. Comply with, and ensure compliance with, SMWS policies and procedures.
This job description is indicative of the nature and level of responsibility associated with the job. It is not exhaustive and there may be a requirement to undertake such other duties as may be required to meet the needs of SMWS.
PERSON SPECIFICATION
Essential
* Experience of managing kitchens - managing quality, process, ordering, stock-control etc.
* Experience in food production.
* Experience in menu planning and costing.
* Experience of staff management.
* Food safety qualification level 3 (Intermediate) and willingness to work to level 4 (Advanced).
* Ability to respond positively to a pressurised environment, motivate teams and adopt a constructive approach to problem solving.
* Excellent written and verbal communication skills including reporting skills.
Desirable
* Formal cookery/catering qualification to NVQ3 or higher.
* Demonstrable knowledge and passion for local food and sustainable sourcing.
Personal attributes
* Ability to work flexible hours including evenings and weekends.
* Self-motivated with a willingness to learn.
* Ability to work as part of a team and use initiative as expected with the role.
* Well organised and tidily presented.
* Excellent communication skills at all levels.
* Pleasant personality.
* Ability to undertake the physical work associated with running a commercial kitchen.
BENEFITS
Staff SMWS membership
- Up to £350 bottle allocation
- Private medical care
- Cycle to work scheme
- Electric car scheme
- 34 days holidays
- Birthday vouchers
- Long service award
- Workplace nursery benefit
- Company pension scheme
- Company sick pay
- Critical illness income protection
- Death in service insurance
For details, follow the link to the application.
Job Types: Part-time, Permanent
Pay: £32,000.00 per year
Expected hours: 45 per week
Benefits:
* Childcare
* Company events
* Company pension
* Cycle to work scheme
* Discounted or free food
* Employee discount
* Health & wellbeing programme
* Life insurance
* Sick pay
Work Location: In person
Expected start date: 19/04/2025