Careers at The Old Manse of Blair

Head Chef

Purpose: To act as Head Chef of The Old Manse of Blair; planning, organising and communicating within all kitchen departments. To build a motivated team of service staff by taking an active interest in their welfare, safety and development.

Responsible to: General Manager
Responsible for: All chefs and porters

The Role:

The Head Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Head Chef will cultivate an excellent working partnership with the Front of House Team.

They must provide food that not only meets and exceeds our guest expectations in flavour, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.

Key Responsibilities:

  • To work with the restaurant team and General Manager to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
  • To be hands on and present during the busy service periods
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure that the restaurant’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
  • To ensure the menu, daily specials and special menus are available, as appropriate
  • To ensure functions menus are managed effectively in conjunction with the manager in charge
  • To ensure the kitchen is fully prepared, stocked and set for service at the correct times
  • To be responsible for the performance of the whole kitchen team and the delivery of quality food at all times
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
  • To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
  • To ensure that a nominated member of the kitchen management team is skilled and committed to delivering all on-job training for the kitchen team
  • Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
  • To establish and maintain good front of house relations at all times.
  • To promote best practice within the kitchen & constantly look to improve processes & procedures
  • To delegate responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team when not personally present
  • To encourage team members to continually improve their performance – recognising, praising and rewarding excellent performance in the team
  • To spot talent and implement succession planning for your kitchen team & recruit the ‘correct’ people.
  • To ensure that your kitchen team understands the correct preparation, cooking, presentation & service of food
  • To conduct annual appraisals and continuously develop your team through regular reviews & agreeing quarterly SMART objectives that are followed through with each team member
  • To carry out any formal discussions with the team, provide updates & evidence for your General Manager to support possible disciplinary processes
  • To attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day, To ensure feedback from the previous weeks’ financial results & minutes is given.
  • To take responsibility for your own career path and continuous self-improvement

If this position is of interest to you and you would like to be part of our team then please email your CV to: gm@theoldmanseofblair.com

 

Sous Chef

Purpose: To act as Sous Chef, assisting the Head Chef in all aspects of planning, organising and communicating within all kitchen departments. To assist the Head Chef in building a motivated team by taking an active interest in their welfare, safety and development.

Responsible to: General Manager, Head chef
Responsible for: All chefs and porters

The Role:

Leading the team in the Head Chef's absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the front of house team.

They must assist in providing food that not only exceeds our guest expectations in flavour, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
  • To be hands on and present during the busy service periods
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
  • To ensure the menu, daily specials and special menus are available, as appropriate
  • To ensure functions menus are managed effectively in conjunction with the manager in charge
  • To ensure that the kitchen team are fully prepared, stocked and set for service
  • To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
  • To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
  • To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
  • To actively be part of the kitchen management team, ensuring on-job training for the team
  • Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
  • To establish and maintain good front of house relations at all times.
  • To promote best practice within the kitchen & constantly look to improve processes & procedures
  • To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
  • To lead tastings and train all team members in food knowledge at every opportunity
  • To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
  • To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
  • To take responsibility for your own career path and continuous self-improvement

If this position is of interest to you and you would like to be part of our team then please email your CV to: gm@theoldmanseofblair.com

 

General Assistant

Ideal candidates will have pride in their appearance, be passionate on providing a friendly and effective service whilst working efficiently. The candidate must be flexible, happy to help anywhere that’s required, from helping with restaurant service to housekeeping to cleaning up. Shifts are dependant on business needs and could include split shifts where necessary.

No experience required, however the applicant must have a ‘can do attitude’ to help create a positive working environment.

Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please.

If this position is of interest to you and you would like to be part of our team then please email your CV to: gm@theoldmanseofblair.com

 

Supervisor

This is a full time position and you must be able to work within the United Kingdom. The ideal candidate for this position must have previous experience working in a restaurant or front of house environment. The applicant must be courteous and focused on providing a consistently high standard of customer service, must be standards driven and detail-orientated with the ability to organize and plan ahead and have the ability to lead, multi-task, and make sound decisions in fast-paced environment. The applicant will be fully trained on both the restaurant and front of house duties after starting and must be willing to help out each department when they require it.

Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please.

If this position is of interest to you and you would like to be part of our team then please email your CV to: gm@theoldmanseofblair.com