Chef - Staff Restaurant | SEC in Glasgow

Full-Time / Permanent £29,000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

The role of the Chef de Partie is centred on the staff restaurant, operating from 7 am to 3 pm – 7 days a week. This is a for 40 hours a week roll and days of the week vary with the needs of the campus.

Responsibilities include:

• Preparing and serving meals in the staff restaurant.
• Overseeing a casual team member.
• Handling preparation for functions.
• Maintaining high standards in culinary operations.
• Ensuring smooth kitchen workflow and meeting diverse dietary needs of event participants.

Key Responsibilities:

• Menu Planning and Execution: Collaborate with the Head Chef to plan diverse and high-quality menus tailored to the specific requirements of the staff restaurant. Ensure the timely and precise execution of menu items, maintaining consistency in taste, presentation, and quality.
• Kitchen Management: Efficiently manage the designated kitchen section, overseeing the preparation and presentation of dishes. Maintain high standards of cleanliness, hygiene, and organization within the kitchen, adhering to food safety regulations.
• Team Collaboration: Work closely with other kitchen staff members, fostering a positive and collaborative environment. Coordinate activities to ensure a smooth workflow during peak times, events, and daily operations.
• Event Coordination: Adapt to the unique demands of various events, ensuring the kitchen team is well-prepared for the specific challenges each event presents. Demonstrate flexibility in handling high-pressure situations and last-minute adjustments, ensuring the seamless flow of culinary operations.
• Quality Control: Monitor and maintain the quality of ingredients, ensuring freshness and adherence to established standards. Conduct regular quality checks on prepared dishes to meet Levy’s culinary excellence.
• Training and Development: Provide guidance and mentorship to junior kitchen staff, contributing to their skill development and growth within the culinary team.
• Communication: Effectively communicate with the Head Chef and other team members to relay important information, discuss menu changes, and address any kitchen-related concerns. Collaborate with front-of-house staff to ensure a cohesive and streamlined overall event experience.
• Waste Management: Implement strategies to minimise food waste and optimise kitchen efficiency, contributing to cost-effective and sustainable kitchen practices.
• Continuous Improvement: Proactively identify opportunities for process improvement within the kitchen, suggesting and implementing changes to enhance overall efficiency and quality.

What we're looking for:

• Culinary Expertise: Proven experience as a Chef de Partie or equivalent role with a strong culinary background. Demonstrated skill in preparing a diverse range of high-quality dishes.
• Event Catering Experience: Previous experience in catering for staff restaurants, live events, conferences, or exhibitions, showcasing adaptability to the unique demands of such settings.
• Team Collaboration: Excellent interpersonal skills with the ability to work effectively within a team, fostering a positive and collaborative kitchen environment.
• Organisational Skills: Strong organisational and time-management skills, capable of handling multiple tasks efficiently, particularly during peak event periods.
• Adaptability: Ability to thrive in a fast-paced environment, demonstrating flexibility and composure in handling unexpected challenges and last-minute adjustments.
• Hygiene Standards: In-depth knowledge of food safety and hygiene regulations, ensuring strict adherence to standards and practices.
• Creativity: A creative approach to menu planning and presentation, showcasing innovation and the ability to elevate culinary experiences.

Desirable Criteria:

• Customer Focus: A customer-centric mindset with a focus on delivering exceptional culinary experiences tailored to the preferences of diverse audiences.
• Communication Skills: Strong verbal communication skills, enabling effective collaboration with colleagues and clear communication of culinary concepts to the broader team.
• Problem-Solving: Demonstrated ability to think on your feet and efficiently solve problems, ensuring a smooth and successful event catering operation.

What you'll get in return:

• Competitive salary with bonus and full company benefits.
• 23 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme.
• Healthcare & wellbeing: Aviva Digicare, Medicash (dental, optical, therapy treatments).
• Mental health support: 24/7 Employee Assistance Programme.
• Family benefits: Enhanced maternity, paternity, and adoption leave. 2 days additional leave after returning from maternity leave, day off for your baby's first birthday, enhanced family leave.
• Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off PureGym memberships.
• Financial wellbeing: Pension scheme, Life Assurance, preferred rates on salary finance products.
• Development opportunities: Professional subscriptions, ongoing training and structured career pathways.
• Meals on duty included.

Why Join Us?

Levy UK & Ireland is part of Compass Group, the world's largest catering company, and a vibrant leader in hospitality. We believe in celebrating individuality and building inclusive teams where everyone feels they belong. Our diverse team fuels creativity, innovation, and excellence. We are proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive.