Head of Catering

  • Job Reference: 00004927-1
  • Date Posted: 13 January 2022
  • Recruiter: Scone Palace
  • Location: PERTH
  • Salary: On Application
  • Sector: Chefs - All Levels, Contract Catering, Temp, Interim & Seasonal, Restaurant
  • Job Type: Permanent

Job Description

Head of Catering, Scone Palace

Do you have a passion for innovative menus, an interest in food provenance, and a flair for baking?

Scone Palace is an iconic venue and 5 star visitor attraction, welcoming over 100,000 visitors a year. Nestled on the banks of the River Tay in beautiful Perthshire, we are renowned for our exceptional food quality and service and pride ourselves in using the very best of produce from our own market garden.

A rare opportunity has just arisen to join our dedicated team and we are seeking to appoint an exceptional Head of Catering to oversee the delivery of the daily catering provision, maintaining the very highest standards of both food quality and service. We offer sociable working hours and the chance to work in a unique and varied business.

Applicants should have a keen interest in food, as well as a good working knowledge of HACCP and food safety. Previous experience in a similar role is essential as are computer skills and financial acumen, together with the ability to organise and prioritise a busy workload.

You will have a ‘can do’ attitude and a genuine commitment to quality standards and customer service. You will also be involved in the long-term strategic plans for the business and have the ability to support and develop the Catering team, including front of house operations, to sustain performance.

Please download an application form and detailed job description via our website

Main purpose of job:

To oversee the delivery of the daily catering provision within Scone Palace maintaining exceptionally high standards of both food quality and service. Baking, cooking and production of preserves, ensuring all legislative requirements are fulfilled. Catering provision comprises: Coffee Shop (seats 70); Old Kitchen (seats 50); group catering, including conferences, functions, events and sporting lunches plus ad-hoc catering requests for overnight guests.

Candidates must have a very good understanding of, and desire to promote, food provenance and seasonality.