LIVE BORDERS

Responsibility

• post: Sous Chef
• directorate: Commercial Services
• reporting to: Head Chef
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• ensure services meet Health and Safety standards established by Live Borders
• as an employee you must take reasonable care for the health and safety of yourself, other employees and anyone else who may be affected by your work activities
• ensure all food is presented for service in a timely manner and in correct sequence
• monitor food cost, control food waste and manage discrepancies in gross profit achievement
• it is not exhaustive and there may be a requirement to undertake such other duties as may be required to meet the needs of GTOS or Live Borders
• job advert
• comply with Health and Safety requirements, in accordance with risk assessments and in line with current legislation

Requirements

• minimum of 2 years hands on kitchen App./ Int
• experience of working to a Int
• experience in a budget, including stock and cost commercial kitchen or similar control environment
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• confident communicator, able to Int. remain calm under pressure and provide excellent customer delivery
• minimum of 2 years management experience in a commercial kitchen or similar environment
• good knowledge and experience of App
• experience of working as part of team App./ Int
• int. following kitchen systems, food prep, production and menu composition
• self motivated and effective in time Int. management
• to work flexibly to changing routines Int
• ability to work independently and know Int. when to involve other
• chef: 1 year
• excellent personal hygiene Int
• cooking: 1 year
• IT Literate Int

Trade

• food Preparation & Service
• Food Preparation & Service

Earnings for position sous chef

Responsibility

• allocate tasks/job areas to staff on a shift by shift basis, ensuring operational efficiency is maximized
• supervise and train staff in all alcohol sales procedures
• responsible for the presentation of all front of house areas including display, preparation and service of food & beverage
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• ensure quality and offering of service is maintained to the highest standard
• work within guidelines as agreed with Operations Manager in order to achieve income targets
• responsible for the supervision and training of all service staff
• ensure relevant staff have full knowledge of function requirements
• supervise and train staff regarding our welcome and all relevant parts of our visitor experience, including ticketing, retail and catering offer
• 14. Assist with the proper security of the venue, including key holding duties and reporting

Requirements

• retail sales: 1 year
• customer Service: 1 year

Earnings for position supervisor

Responsibility

• recruitment Pack for
• 10. Manage the day to day kitchen administration ensuring systems compliance
• lead on menu development and innovation in all food offers
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• ensure seasonality in menus and a variety of choice for the range of customers at GTOS
• 12. Oversee kitchen Health and Safety requirements, in accordance with risk assessments and in line with current legislation
• develop and monitor supply chain to ensure excellent quality and consistency of product; following best practice and systems in purchasing
• monitor food cost, control food waste and manage discrepancies in gross profit achievement
• 13. Oversee kitchen maintenance requirements
• 14. Ensure daily and weekly cleaning duties are undertaken and due diligence paperwork completed
• ensure all food is presented for service in a timely manner and in correct sequence
• 15. Responsible for the control of stock rotation and wastage
• 16. Provide relevant and adequate training to serving staff to allow them to prepare food in postholder’s absence
• ensure staff are briefed about menus, allergens and other relevant information
• develop menus as required for private hires and events
• 17. Build and maintain good working relationships with colleagues within the organization
• 11. Lead on food safety in the kitchen in line with current legislation; ensure completion of daily and other due diligence requirements
• 18. Ensure that services are delivered with a customer focused ethos
• post: Cook Manager
• responsible for ordering all food and non-consumable items for the café
• directorate: Commercial Services
• 19. Follow and develop cost controls and standard recipes
• reporting to: Centre Manager
• 20. Maintain effective stock control, placing orders, logging deliveries and carrying out stock checks
• preparation of all fresh baked goods and other foods on a daily basis, delivering all food production requirements at the required level and to a consistent standard
• 24. Ensure services meet Health and Safety standards established by Live
• 21. Review sales, prices and suppliers regularly
• job advert
• 23. Comply with, and ensure compliance with, all Live Borders policies and procedures

Requirements

• A passport describing the holder as a British Citizen
• A passport containing a Certificate of Entitlement issued by, or on behalf of the
• chef: 1 year
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• cooking: 1 year
• kitchen experience: 1 year

Earnings for position retail supervisor

Responsibility

• represent Live Borders on the Scottish Borders Pension Board/Committee
• lead on the development of financial strategy for Live Borders
• contribute to product and service development, working with senior managers to ensure innovative funding solutions can be maximised
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• manage, lead, develop, motivate and coach staff to effectively meet the objectives of the service, including development and delivery of the Finance business plan, setting standards of performance and targets for the team
• provide and present clear, timely, accurate and understandable financial and performance reports to Management Team, Board and Finance Committee
• develop, implement and monitor robust finance, procurement and performance policies, procedures and processes to deliver strategy and budgetary objectives ensuring LB is appropriately protected in terms of compliance with financial best practice
• provide clear, timely and understandable financial and performance reports, ensuring accuracy at all times
• provide an advisory service on all aspect of finance to all employees of LB to ensure process, policies and legislation is adhered to, including supporting, advising, coaching and training managers
• lead on preparation of statutory reports and accounts, ensuring effective liaison with external auditors
• job Title: Head of Finance and Performance
• provide effective revenue and capital budget planning procedures to ensure budgets reflect the needs of the business and links to strategic and operational plans, including supporting the budget process
• lead on performance management including national returns, supporting the development of key performance indicators for the business
• service: Finance
• location: Galashiels HQ/Relocating in the coming months
• reports to Post: Chief Executive Officer
• management of team budget to ensure best value and in line with financial procedures
• ability to enforce financial procedures

Requirements

• financial accounting: 3 years